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!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Eggs
● Dark brown sugar
● All-purpose flour
● Baking soda
● Baking powder
● Salt
● Soluble coffee
● Butter
● Cocoa powder
● Berries
● Chocolate shavings
● Heavy whipping cream
● Powdered sugar
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.
Cover with the top slice of the cake and spread the remaining cream over sides and top of the cake.
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.
TIPS FOR THIS RECIPE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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
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Cocoa cake with cream and 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!!!
(2 votes, 4.50 out of 5)
Ingredients
- 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:
For the cream:
Directions
- 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.
