Chocolate Cake with Berry Filling

Does the world need another chocolate cake? Well, it needs this one! As cakes go, I am picky. If I am going to enjoy a cake it needs to be two things – not a white plain vanilla cake, and moist. The only white cake recipe you’ll find on this blog is for angel food cake and that recipe is buried within a trifle recipe. However, I do have another chocolate cake recipe here – which is kind of a cool recipe because it doesn’t use eggs. However, that’s not why you’re here. You’re here to find out about this delicious chocolate cake with berry filling.

The cake itself is moist and dense, which I think are the two essential qualities of a chocolate cake – you can disagree and prefer a light airy cake. If you do, you should move on because this cake is not that. It cake itself comes together fairly quickly, only about 15 minutes and then into the oven. While it is baking, you’ll prepare the filling and frosting. You can use any berries you’d like to total 1 1/2 cups. I use a mix of blueberries, raspberries, and strawberries. You could use all one berry or mix it up like me. Blackberries would also be great.

After the berry filling is done and chilling, you’ll move on to the frosting. Also, fairly simple and delicious. By the time you are done with the frosting, the cakes should be ready to come out of the oven. Once they cool, you’ll layer them with the filling in between and then frost the outside and top of the cake. I like to chill the cake before serving but you could serve it right away if that’s what you fancy. Either way, enjoy this cake. I know it only lasts about 5 seconds in my house.

P.S. I am not a cake decorator nor do I pretend to ever be one. I actually do not enjoy the whole process so don’t hate on me for my decorating skills. I know they are lacking. That gift went to my sister, Tammi.

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Chocolate Cake with Berry Filling

Two layers of moist, dense chocolate cake with a mixed berry filling, iced with a whipped chocolate frosting to make a cake your family or friends will love.

Course Dessert

Cuisine American

Keyword chocolate cake, Chocolate cake with Berry Filling

Prep Time 35 minutes

Cook Time 25 minutes

Servings 12

Ingredients

Chocolate Cake

• 3 eggs
• ½ cup heavy cream
• ½ cup buttermilk
• ½ cup butter melted
• 1 tsp vanilla
• 1 ½ cups sugar
• 1 ¼ cups flour
• ¾ cups unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup hot water

Berry Filling

• 1 ½ cups mixed berries blueberries, strawberries, raspberries, or blackberries
• ¼ cup sugar
• 1 Tbsp cornstarch
• 1 Tbsp lemon juice

Chocolate Frosting

• 6 Tbsp unsweetened cocoa powder
• 2 Tbsp vegetable oil
• ½ cup butter
• 3 cups powdered sugar
• 2-7 Tbsp heavy cream

Instructions

Chocolate Cake

1. Preheat the oven to 350°F and grease and flour two 9 inch round cake pans.

2. Beat the eggs, cream, and buttermilk in a large bowl. Add the melted butter and vanilla. Slowly add the sugar, beating until fully incorporated.

3. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir together until fully combined.

4. Add the flour mixture alternately with the hot water to the egg mixture and mix until combined.

5. Divide batter evenly into the two pans and bake for 20-25 minutes until a cake tester comes out clean. (25 minutes for a light colored pan and 20 for dark). Allow to cool.

Berry Filling

1. Place the berries in a small sauce pan (make sure you chop the strawberries).

2. In a small bowl, combine the sugar and cornstarch until they are homogeneous. This keeps the cornstarch from clumping.

3. Add the sugar mixture and the lemon juice to the pot. Turn the heat to medium and stir until the mixture thickens. It will take about 5 minutes. Once it is thick, take off the heat and put it in the refrigerator to cool.

Chocolate Frosting

1. In a small bowl, combine the cocoa powder and vegetable oil until smooth and dark.

2. In a stand mixer or large bowl using a hand mixer, combine the butter, cocoa mixture, and sugar. Begin with about 4 tablespoons of cream and start beating. Add more cream if the mixture is too thick. Scrape the sides and bottom of the bowl often. Beat until lighter in color and fluffy.

3. Once the cakes are cool, place one round cake on a serving tray or cake stand. Pour and spread the berry filling evenly leaving about ¼ space around the sides. This will leave room for it to spread when you place the other cake on top.

4. Place the other cake on top of the filling and ice the cake around the sides and top of the cake. Serve immediately or place in the refrigerator until you are ready to serve.