Chocolate Layer Cake with Berries or Farewell to Summer

Beeren-Schokotorte

I believe it is time to say goodbye to summer. At least here in the north of Germany you can tell, the nights are getting chilly and the days are definitely getting shorter. For that reason I decided to celebrate the change of season with a chocolate layer cake with lots of berries. Mind you, the strawberries are not imported, but actually from Germany. But regardless of what type of berries you have at hand, I am sure you will love this cake. Just make sure you find some tart berries and you will be good to go. The sweetness of the chocolate combines nicely with the brries, believe me.

Beeren-SchokotorteI was inspired by the German blogger Sarah, who also made a chocolate layer cake with berries. However, I decided to stick with my beloved chocolate layer cake. Also, since I am a huge fan of fruits, I decided to increase the amount of fruits and go a little lighter on the chocolate whipping cream. If you are interested in another recipe I made with a chocolate layer cake with raspberry curd and fresh raspberries, go here.

So let me introduce you to this chocolate layer cake with lots and lots of berries. You have thickened berries that produce a compote and fresh ones. This is all topped off with chocolate whipping cream. Yum.

Beeren-SchokotorteYou will get four layers of chocolate layer cake because, why not? I went with a 23cm/9inch cake pan, so this is a rather large cake to serve a crowd. If you would like to please a chocolate lover with a farewell to summer, this is your recipe.

Credit: Chocolate Layer Cake from Sally’s Baking Addiction

Chocolate Layer Cake with Berries

Print Recipe
Serves: One 20-24 cm/9inch ∅ springform Cooking Time: 45min preparation + 30min of baking + assembling

Ingredients

  • Chocolate Layer Cake
  • 3 eggs, size L
  • 2 teaspoons vanilla extract, see here how to make your own
  • 160 grams of canola oil
  • 360 grams of buttermilk
  • 330 grams of all-purpose flour
  • 90 grams of unsweetened cocoa
  • 280 grams of regular sugar
  • 3 teaspoons of baking soda
  • 360 grams of freshly brewed coffee

  • Berries
  • 500 grams of frozen beeries, either a mix or raspberries, blueberries, etc.
  • 2 tablespoons of cornstarch
  • 250 grams of fresh berries

  • Chocolate Whipping Cream
  • 200 grams of chopped semi-sweet chocolate
  • 200+300 grams of heavy cream
  • 50 grams of regular sugar

Instructions

1

For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 23cm/9inch cake pans with parchment paper.

2

Beat eggs, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about half an hour, an inserted tooth pick should come out clean. Cool and release from cake pan.

3

While the cake layers are being baked, prepare the berries. Heat the frozen berries. Stir the cornstarch with some water until you don’t see any lumps and add to the hot berries. Stir and let cook for a few minutes or until it becomes thick. Set aside.

4

For the chocolate whipping cream melt chocolate while stirring at low temperature. Add 200 grams of cold whipping cream to the melted chocolate and stir. Set aside. Beat the remaining 300 grams of heavy cream for a little, add the chocolate mix and beat until stiff. Chill.

5

Cut the cake layers in half, this is easiest if the cake layers are cold. Spread chocolate whipping cream on the first layer, add the thickened berries, but leave the edges clean, sprinkle with a few fresh berries. Repeat with the second and third layer. For the top layer you can spread the chocolate whipping cream with a knife first or pipe it on. Then decorate with fresh berries and only dollop some thickened berries in some areas. Serve fresh. If chilled, cake will keep for two days.

Notes

I have successfully frozen the entire cake with cream and berries. Let come to room temperature for a few hours before serving. Tastes great on the second day.

Beeren-Schokotorte

So how are you saying goodbye to summer?

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