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Chocolate Berry Cake

Course Dessert
Prep Time 1 hour
Cook Time 40 minutes
Servings 8 slices

Ingredients

**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.