Do you like cakes with cream? Make this delicious cocoa cake with a delicious and fresh whipped cream, flavored with berries!
This is one of those cakes that is perfect for serving at a party. It's a cocoa cake spread and filled with whipped cream and berries. The combination of bitter and sweet flavors adds a special touch to a cake that is simple to prepare and has an excellent presentation. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR COCOA CAKE WITH CREAM AND BERRIES
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Makes the cake more soft and fluffy.
- Dark brown sugar - Sweetness and flavor.
- All-purpose flour - Gives consistency and is the base of the dough.
- Baking powder and baking soda - Helps the cake rise.
- Salt - Highlights all the other flavors.
- Soluble coffee - Adds aroma and flavor.
- Butter - Makes the cake soft and tastier.
- Cocoa powder - Adds color and flavor to the cake.
- Berries - Adds aroma a fresh flavor to the cake.
- Chocolate shavings - For garnish.
- Cream - Heavy whipping cream.
- Powdered sugar - Adds flavor to the cream.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COCOA CAKE WITH CREAM AND BERRIES
Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with some cocoa powder.
Step 2: Beat the brown sugar, eggs and the butter until a homogeneous mixture. Add the flour, cocoa powder, salt, baking soda, baking powder, coffee, and beat until obtain a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake about 40 minutes.
Step 4: Remove the cake from the oven and let cool completely.
Step 5:
For the cream: Beat the cream and the powdered sugar until stiff peaks form.
Step 6: Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of cream and berries.
Step 7: Garnish the cake with the remaining berries and with the chocolate shavings. Refrigerate about two hours.
Whipped cream: To flavor the whipped cream, if you want you can add one teaspoon vanilla extract or a few drops of lemon juice.
RECIPE TIPS
Use these two techniques to know when a cake is done:
Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
FREQUENTLY ASKED QUESTIONS
How to store this cake?
We recommend to store the cake in the fridge. If you store the cake in a serving dish, cover it with plastic wrap or with aluminium foil.
You can also cut the cake into slices and store it in a airtight cake container.
Can I replace cocoa powder with chocolate powder?
Yes, you can!
Can I replace berries with strawberries?
Yes, you can!
YOU MAY ALSO LIKE
- Chocolate cake with coffee cream
- Chocolate cake with raspberry cream
- Cake with buttercream and berries
- Chocolate cake with strawberry cream
- Chocolate and butter cake
- Cake filled with sweet egg cream topped with chocolate
- Strawberry cream cake
- Homemade chocolate cake with chantilly
- Pineapple cake
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Cocoa cake with cream and berries
Do you like cakes with cream? Make this delicious cocoa cake with a delicious and fresh whipped cream, flavored with berries!
4.50 from 2 reviews
- 5 medium eggs
- 175 grams (1 cup) dark brown sugar
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 50 ml (1/4 cup) soluble coffee
- 100 grams (1/2 cup) butter to room temperature
- 3 tablespoons cocoa powder
- 150 grams (5 1/3 ounces) berries
- Chocolate shavings for garnish
- 400 ml (about 1 pint) heavy whipping cream
- 2 tablespoons powdered sugar
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some cocoa powder. - In an electric mixer, beat on medium speed the brown sugar, eggs and the butter until a homogeneous mixture. Add the flour, cocoa powder, salt, baking soda, baking powder, coffee, and beat until obtain a homogeneous and creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
- Remove the cake from the oven and let cool completely.
- For the cream:
In an electric mixer, beat on medium speed the cream and the powdered sugar until stiff peaks form. - Slice the cake in half with a long knife. Place the bottom slice of the cake on a plate and fill the middle with a portion of cream and berries. Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake.
- Garnish the cake with the remaining berries and with the chocolate shavings. Refrigerate about two hours.
Ingredients
For the cake:
For the cream:
