Chocolate Cake with Mixed Berry and Cream Cheese Filling
User Reviews
4.6
Chocolate Cake with Mixed Berry and Cream Cheese Filling
Description
The recipe yields a chocolate cake baked in two 8-inch pans lined and buttered for easy removal. The batter combines dry ingredients including cocoa and leaveners with wet ingredients such as buttermilk, oil, eggs, vanilla, and hot coffee to intensify chocolate flavor and tenderize the crumb. The layers bake for about 35-40 minutes until tested done by a clean toothpick.
The filling involves simmering frozen mixed berries with sugar, cornstarch, and lemon juice to thicken and enhance brightness, while a separate filling mixes cream cheese, powdered sugar, vanilla, and whipped heavy cream for a smooth, creamy layer. This combination between fruity tartness and creamy sweetness complements the chocolate cake.
The cake is assembled by layering chocolate cake with mixed berry filling, followed by the cream cheese whipped cream filling, then finished with a chocolate ganache made of heavy cream, semisweet chocolate chips, and instant coffee to deepen the chocolate flavor. Optionally, sliced fresh strawberries provide a fresh garnish. This dessert suits occasions needing a multi-layered, luscious cake.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar granulated
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup coffee hot
Mixed Berry Filling
- 1 1/2 pounds mixed berries frozen
- 1/3 cup sugar granulated
- 3 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 tablespoon butter melted, for pans
Cream Cheese and Whipped Cream Filling
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3/4 cup cream cheese
Chocolate Ganache
- 1/2 cup heavy cream
- 8 ounce chocolate chips semisweet
- 1/2 teaspoon instant coffee
For Topping
- 3/4 cup strawberry sliced (optional, fresh
Instructions
- Preheat oven to 350 F degrees.
- You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter, butter each pan well.
- In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 2 prepared pans, equally.
- Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
- Add the mixed berries to a medium size sauce pan. To it add the sugar, cornstarch and lemon juice. The mixed berries that were in the bag I used, were raspberries, strawberries and blueberries. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it's done.
- In a small sauce pan add the heavy cream, chocolate chips and instant coffee together and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely, refrigerate if needed.
- To make the cream cheese and whipped cream topping, you'll need heavy cream, confectioner's sugar, vanilla extract and cream cheese. Start by placing the heavy cream in the bowl of your mixer and mix until the cream has thickened and it forms soft peaks. Add the remaining ingredients and mix until the cream cheese is fully incorporated in the whipped cream. The cream cheese should be at room temperature so that it mixes easier. The mixture should be thick enough so that it's spreadable.
- To assemble the cake, cut each cake into 3 pieces or 2 pieces, first cutting off the top part of the cake, so that the cake is even on the top. On a plate, add the first cake piece, then add a layer of fruit filling, another cake piece, cream cheese filling, cake piece, fruit filling, cake piece, cream cheese filling, cake.
- Refrigerate the cake for a couple hours so that it sets. After a couple hours cut out the uneven parts from sides of the cake with a sharp knife. Using a cake spatula, spread the ganache evenly over the top and side of the cake. Top with sliced strawberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 92g | 31% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 80mg | 27% |
| Sodium | 521mg | 22% |
| Potassium | 271mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 67g | 134% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 110mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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