Description

This Berry Chocolate Cake is a moist and rich chocolate layer cake infused with fresh mixed berries and topped with a luscious cocoa buttercream frosting. The recipe features a tender chocolate cake base made with cocoa powder and enhanced with sour cream for extra moisture, layered and decorated with a sweet and tangy fresh berry compote. Perfect for celebrations or a delightful dessert, this cake offers a harmonious balance between the deep chocolate flavor and the bright freshness of berries.

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 Compote

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)

Chocolate Buttercream 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

For Garnish (Optional)

Additional fresh berries
Whipped cream

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa powder.
Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and beat the mixture until smooth and well combined.
Incorporate Boiling Water: Gradually stir in the boiling water carefully. The batter will become thin and runny, which is normal and helps produce a moist cake texture.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then remove them and place on a wire rack to cool completely.
Prepare the Berry Compote: In a small saucepan, combine the mixed fresh berries, granulated sugar, and lemon juice. Cook over medium heat until the berries release their juices and the mixture begins to thicken, about 5-7 minutes. If you prefer a thicker compote, stir in cornstarch dissolved in a tablespoon of water and cook for an additional 1-2 minutes. Remove from heat and cool.
Make the Chocolate Buttercream Frosting: In a large bowl, beat the softened unsalted butter until creamy. Gradually sift in the powdered sugar and cocoa powder, beating until combined. Add the heavy cream, vanilla extract, and pinch of salt, then beat until the frosting is smooth, fluffy, and spreadable.
Assemble the Cake: Place one cake layer on a serving plate and spread a layer of the berry compote evenly over it. Spread a generous amount of the chocolate buttercream over the berries. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Garnish with additional fresh berries and whipped cream if desired. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best results, make sure the cakes are completely cool before frosting to prevent melting.
If fresh berries are not in season, frozen berries can be used but thaw and drain excess liquid before making the compote.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
The boiling water added to the batter helps bloom the cocoa powder to intensify the chocolate flavor and creates a moist crumb.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American