Description
A rich and moist Berry Chocolate Cake featuring layers of chocolate sponge filled with a sweet mixed berry compote and topped with smooth chocolate buttercream frosting. Perfect for dessert lovers who enjoy a fruity twist in their chocolate cake.
Ingredients
Scale
Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream
Berry Filling
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, etc.)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Optional Garnish
- Additional fresh berries
- Whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth and homogenous.
- Add Boiling Water: Gradually stir in the boiling water carefully until the batter becomes smooth and thin. Expect the batter to be quite runny at this stage.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Cook the Berry Filling: In a medium saucepan, combine mixed fresh berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 minutes.
- Thicken the Filling (optional): To thicken, mix cornstarch with one tablespoon of water to create a slurry. Stir the slurry into the berry mixture and cook for another 1-2 minutes until thickened. Remove from heat and allow to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter with an electric mixer for 2-3 minutes until creamy. Gradually add powdered sugar and cocoa powder, beating until fully incorporated.
- Add Wet Ingredients to Frosting: Add heavy cream, vanilla extract, and a pinch of salt. Beat the frosting until light and fluffy, about 3-4 minutes. Adjust consistency by adding more heavy cream if too thick or more powdered sugar if too thin.
- Assemble the Cake: Place one cooled cake layer on a cake plate, spread a generous layer of the berry filling over it.
- Top with Frosting: Place the second cake layer on top and cover the entire cake with the chocolate frosting, smoothing it evenly with a spatula.
- Garnish the Cake: Decorate the top with additional fresh berries and whipped cream if desired. Serve and enjoy!
Notes
- The boiling water in the cake batter helps create a moist and tender crumb.
- Using fresh berries ensures a vibrant flavor, but frozen berries can be used if fresh are unavailable.
- To prevent the frosting from being too runny, add liquids gradually and monitor texture.
- The optional cornstarch slurry is helpful for thickening the berry filling, but you can omit it if you prefer a looser filling.
- Let cakes cool completely before assembling to avoid melting the frosting.
- Store leftover cake covered in the refrigerator for up to 3 days.
