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–+ servings
Chocolate Berry Cake

Decadent Chocolate Berry Cake: A Sweet Indulgence Awaits

Discover the magic of Chocolate Berry Cake with rich chocolate, juicy berries, and creamy layers. A delightful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 44 minutes
Cooling Time 5 minutes
Total Time 1 hour 9 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Berry Jam
  • 1 cup Strawberries can substitute with raspberries
  • 1 cup Blueberries can be replaced with more strawberries
  • 1 cup Blackberries substitute with additional raspberries or blueberries
  • 1 cup Raspberries can be omitted
  • 1 cup Granulated Sugar or use honey/agave for a different sweetness
  • 1 tsp Vanilla Extract can be omitted
For the Cake
  • 2 cups All-Purpose Flour gluten-free flour can be used as a substitute
  • 3/4 cup Dutch Process Cocoa Powder regular cocoa powder can be substituted
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt can be reduced
  • 1 cup Unsalted Butter or use vegan butter
  • 2 large Eggs or use flax eggs for a vegan alternative
  • 1 cup Buttermilk substitute with yogurt/non-dairy milk+vinegar
  • 1 cup Hot Coffee can substitute with hot water
For the Buttercream Frosting
  • 8 oz Dark Chocolate can use chocolate chips
  • 3 cups Powdered Sugar can blend granulated sugar if needed
  • 1/2 cup Heavy Cream can use coconut cream

Equipment

  • Food Processor
  • Mixing bowl
  • electric mixer
  • Oven
  • cake pans
  • spatula
  • wire rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Blend strawberries, blueberries, blackberries, and raspberries until smooth. Cook with sugar and vanilla until the mixture thickens, about 35-40 minutes. Let cool.
  2. Preheat oven to 350°F (175°C) and prepare three 6-inch pans. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until fluffy. Add eggs and vanilla, then mix in dry ingredients alternately with buttermilk, folding in hot coffee.
  4. Divide batter among prepared pans and bake for 39-44 minutes until done. Cool in pans for 5 minutes and then on a rack.
  5. Whip butter until fluffy, add melted chocolate, and mix in cocoa powder, powdered sugar, and cream until smooth.
  6. Assemble the cake with layers of jam and buttercream. Apply a thin layer of frosting around the sides for a semi-naked style.
  7. Heat cream for ganache, pour over chocolate until smooth. Allow to cool before drizzling over the chilled cake.
  8. Decorate with fresh berries and chocolate shavings. Serve slices at room temperature.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use room temperature ingredients for better mixing and fluffier texture. Measure flour accurately to avoid density. Cool pans shortly to prevent moisture buildup.

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