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–+ servings

Creamy Chocolate Layer Cake with Berries

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Indulge in the rich decadence of our Creamy Chocolate Layer Cake with Berries! This delightful cake features luscious chocolate layers, each generously mixed with a creamy filling that melts in your mouth. Topped with fresh, vibrant berries and a simple garnish, it brings a splash of color and flavor. Whether you're celebrating a special occasion or just want an everyday treat, this cake is easily customizable — feel free to experiment with different fruits or even swap chocolate types for a twist in flavor!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 12
Course: Cakes Tortes
Cuisine: Classic American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g all-purpose flour
  • 50 g unsweetened cocoa powder
  • 250 g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120 ml whole milk
  • 100 ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 180 ml boiling water
  • 150 g mixed fresh berries (strawberries, blueberries, raspberries) optional
  • Mint leaves for garnish optional

Equipment

  • 2 x 20 cm round cake pans
  • Mixing bowls
  • Electric mixer or whisk
  • Heat-resistant spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and flour the cake pans.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
  4. Gradually add the boiling water to the batter, mixing until smooth (the batter will be thin).
  5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Next, transfer them to a cooling rack to cool completely.
  7. For the cream filling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. Once the cakes are cooled, place one layer on a serving plate. Spread half of the cream filling on top.
  9. Place the second cake layer on top of the first, and use the remaining cream filling to frost the top.
  10. Decorate with mixed berries and mint leaves. Chill in the refrigerator for at least 30 minutes before serving for optimal flavor and texture.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSodium: 150mgPotassium: 240mgFiber: 2gSugar: 30gVitamin A: 450IUVitamin C: 2mgCalcium: 70mgIron: 2mg

Notes

Feel free to swap out the berries for your favorites or any seasonal fruits available — peaches or cherries can be delightful too!
For a richer taste, try using dark chocolate instead of regular cocoa powder.
If you have any leftover cake, store it covered in the refrigerator.
Reheating isn't necessary; just enjoy it chilled for a refreshing dessert!
Remember, the beauty of this cake lies not just in its taste but also in how you choose to present it, so have fun with the garnishing!

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