Description

This Berry Chocolate Cake is a moist and rich chocolate cake layered and topped with a luscious cocoa buttercream frosting and fresh mixed berries. The cake itself is tender and flavorful, made with cocoa powder and enhanced with sour cream for extra moisture. A fresh berry compote adds a bright, tangy contrast to the decadent chocolate flavors, making it an indulgent yet fresh dessert perfect for special occasions or any time you crave a perfect balance of chocolate and fruit.

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

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 thoroughly to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and consistent.
Incorporate Boiling Water: Gradually stir in the boiling water carefully, making sure the batter becomes smooth and thin. This will help to create a moist cake with a delicate crumb.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely.
Prepare Berry Compote: While the cakes bake, place mixed berries, granulated sugar, lemon juice, and cornstarch (if using) in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
Make Chocolate Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder alternately with the heavy cream, beating until fluffy. Mix in vanilla extract and salt. Adjust texture with more cream or sugar as needed for spreading.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of chocolate buttercream over it, then spoon some berry compote over the frosting. Place the second cake layer on top, and frost the top and sides with the remaining buttercream. Decorate with additional fresh berries and whipped cream if desired.

Notes

Ensure all ingredients are at room temperature for best results.
Boiling water makes the batter thin but is crucial for a moist cake crumb.
Cornstarch in the berry compote helps to thicken the sauce; omit if you prefer a runnier topping.
The cake is best stored in a refrigerator due to the fresh berries and cream but should be brought to room temperature before serving.
This cake can be made a day ahead to allow flavors to meld beautifully.