Chocolate Layer Cake with Cocoa Whipped Cream & Berries – Who doesn’t love a slice of rich, decadent chocolate cake? And when you add cocoa whipped cream and fresh berries into the mix, it becomes an irresistible dessert that’s perfect for any occasion! Whether you’re celebrating a special event or simply want to treat yourself to something sweet, this chocolate layer cake with cocoa whipped cream and berries is sure to satisfy your cravings.
This cake is made with layers of moist chocolate cake that are sandwiched together with fluffy cocoa whipped cream. The cocoa whipped cream not only adds a rich chocolate flavor but also gives the cake a light and airy texture that balances out the dense chocolate cake layers. Fresh berries such as strawberries, raspberries, and blueberries are added on top of the cocoa whipped cream to provide a burst of refreshing sweetness that complements the richness of the chocolate.
One of the best things about this cake is that it’s easy to make and can be customized to suit your preferences. You can use your favorite chocolate cake recipe or even a boxed mix if you’re short on time. And if you prefer a different type of berry or fruit, feel free to swap them out as well!
Overall, this chocolate layer cake with cocoa whipped cream and berries is a delicious and impressive dessert that’s sure to impress your friends and family. So why not give it a try and indulge in a slice (or two) today?
How to Make Chocolate Layer Cake with Cocoa Whipped Cream & Berries
INGREDIENTS
Cake layers with cocoa:
- 6 eggs
- 250 g sugar
- 2 tbsp. water
- 75 g cocoa
- 75 g flour
- 50 g potato flour
- 1 tsp. baking soda
Cocoa whipped cream:
- 5 dl heavy cream
- 2 tbsp. cocoa powder2
- tsp. vanilla sugar
Chocolate ganache:
- 150 g dark chocolate
- 1,5 dl heavy cream
Filling:
- Strawberries
- Raspberries
- Blackberries
- Cherries
INSTRUCTION
Cake layers with cocoa:
- Turn on the oven to 175 C or 347 F, hot air. Whip the eggs into a foam. Add the sugar a little bit at a time. Whip the mixture until light and airy. Add the water. Mix flour, cocoa powder, potato flour, and baking soda together and sieve it into the egg mass. Fold the flour mixture into the egg mass with a spatula. Cover two spring molds (23 cm in diameter) with baking paper. Pour in the dough and let them bake for approx. 30 minutes – when you think they are done try to poke them with a fork, there must not be any dough on the fork. Let the cakes cool down. You can easily bake these 1-2 days in advance you just have to cover them well. But first cut them out when you assemble the cake so they don’t get dry and crumbly.
Cocoa whipped cream:
- Whip the heavy cream and fold in the cocoa powder and vanilla sugar.
Chocolate ganache:
- Chop the chocolate and put it into a bowl. Heat up the heavy cream and a small pan so it is just below the boiling point. Pour the hot heavy cream over the chocolate and let it sit for about 5 minutes. Stir it in the middle of the bowl until it is homogenous.
Assemble the cake:
Choose what cake dish you want to serve the cake on. Start by taking out the chocolate cakes from their molds. Cut each cake through once, so you end up with 4 layers. Place the first one on your dish and distribute some of the chocolate whipped cream on it. Put on some raspberries and strawberries. Repeat this step until you have the last layer of chocolate whipped cream. Pour over the chocolate ganache so it is dripping down the sides. Decorate with blackberries and cherries on top. Put the cake into the fridge until serving. Bon appetit.
