Chocolate Berry Cake
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices 1x
- Category: Dessert
Ingredients
Scale
**For the Mixed Berry Jam Filling:**
- 4 oz. 113 g strawberries
- 4 oz. 113 g blueberries
- 4 oz. 113 g blackberries
- 4 oz. 113 g raspberries
- ½ cup 100 g granulated white sugar
- 2 teaspoons vanilla
**For the Chocolate Cake:**
- 2 cups 250 g all-purpose flour
- ¾ cup 60 g Dutch process cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 168 g unsalted butter, softened
- 2 cups 400 g granulated white sugar
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla
- 1 ¼ cups 300 ml buttermilk, at room temperature
- ½ cup 120 ml hot coffee
**For the Chocolate Buttercream:**
- ¾ cup 168 g unsalted butter, softened
- Pinch of salt
- 3 oz. 85 g dark chocolate, melted and cooled slightly
- 5 tablespoons 25 g Dutch process cocoa powder
- 1 ½ cups 195 g powdered sugar
- 2–3 tablespoons 30-45 ml heavy cream
**For the Chocolate Ganache Drip:**
- ½ cup 120 ml heavy cream
- 3 oz. 85 g dark chocolate, chopped
Instructions
**For the Mixed Berry Jam:**
- Blend the strawberries, blueberries, blackberries, and raspberries until pureed.
- In a large pot, combine the berry puree, sugar, and vanilla. Simmer over medium-low heat, stirring occasionally, until thickened, about 35-40 minutes. Let it cool completely.
**For the Chocolate Cake:**
- Preheat the oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar with an electric mixer on high speed until fluffy, about 3-4 minutes.
- Add the eggs and vanilla, mixing on medium-high speed until smooth and slightly fluffy, about 2-3 minutes.
- Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them. Mix until just combined and smooth.
- Add the hot coffee and mix on low speed until incorporated.
- Divide the batter evenly among the prepared pans. Bake for 39-44 minutes, or until a toothpick comes out with a few moist crumbs. Cool the cakes in the pans for 5 minutes, then transfer to a cooling rack.
**For the Chocolate Buttercream:**
- Whip the butter and a pinch of salt on high speed until pale and fluffy, about 5-10 minutes.
- Add the melted chocolate and mix on medium-low speed until combined.
- Sift in the cocoa powder and mix on low, then medium speed until combined.
- Gradually add the powdered sugar and heavy cream, mixing on low then high speed until light and fluffy.
**Assembling the Cake:**
- **Filling the Cake:** Place a dollop of buttercream on a cake turntable. Place the first cake layer on top. Spread a thin layer of frosting, then pipe a border of frosting around the edges. Add ¼-⅓ cup of berry jam in the center. Repeat with the next layer.
- **Creating a Semi-Naked Cake:** Add the final layer on top. Apply a thin layer of frosting around the sides and top. Use a cake scraper to smooth the frosting for a semi-naked look. Chill the cake for 30 minutes.
- **Making the Chocolate Ganache Drip:** Heat the cream until steaming, then pour over the chopped chocolate. Let it stand for 1-2 minutes, then stir until smooth. Let cool for 10 minutes, then transfer to a piping bag. Drip ganache around the edges and on top of the cake. Chill for 15 minutes.
- **Decorating the Cake:** Once the ganache is set, decorate with fresh berries. Serve and enjoy!
Notes
Store leftovers in an airtight container for up to three days.
