Description
A delightful combination of rich chocolate cake layered with berry compote and cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen blackberries
- 1/4 cup granulated sugar (for berry compote)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for berry compote)
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh blueberry puree
- 1/2 cup fresh blackberry puree
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup fresh blueberry puree (for glaze)
- 1/2 cup fresh blackberry puree (for glaze)
- 1/4 cup granulated sugar (for glaze)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for glaze)
- Fresh blueberries (for garnish)
- Fresh blackberries (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and whisk in hot coffee until smooth.
- Divide the batter between the pans and bake for 30-35 minutes. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the berry compote, combine blueberries, blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until the berries break down. Stir in the cornstarch slurry and cook for one more minute until thickened. Let it cool completely.
- For the berry cream cheese frosting, beat cream cheese and powdered sugar together until smooth. Mix in blueberry and blackberry puree. In another bowl, whip cream with vanilla until stiff peaks form, then gently fold into the cream cheese mixture.
- Assemble the cake by placing one chocolate cake layer on a plate. Spread half of the berry compote over it, then one-third of the frosting. Top with the second cake layer and repeat the process. Use the remaining frosting to cover the sides and top of the cake. Chill for at least 4 hours.
- For the berry glaze, combine blueberry puree, blackberry puree, and sugar in a saucepan over medium heat until sugar dissolves. Stir in the cornstarch slurry and cook until slightly thickened, then let it cool.
- Decorate by pouring the berry glaze over the chilled cake, allowing it to drip down the sides. Garnish with fresh blueberries, blackberries, and mint leaves before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Adjust the sweetness of the berry compote to your liking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cake, chocolate, blueberry, blackberry, dessert