Chocolate Cake with Cream and Berries
A moist, rich chocolate cake topped with lightly sweetened whipped cream and fresh berries. Simple enough for a weeknight treat, yet pretty enough for a celebration.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ½ cup vegetable oil
- 1 cup heavy cream
Instructions
- 1
Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 2
In a large bowl, whisk together the 1.5 cups flour, 1 cup sugar, 0.5 cup cocoa, 1 tsp baking soda, and 0.5 tsp salt.
- 3
Add the 1 cup water and 0.5 cup oil to the dry ingredients. Whisk until smooth, about 1 minute; the batter will be thin.
- 4
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.
- 5
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.
- 6
In a chilled bowl, whip the 1 cup heavy cream with an electric mixer until soft peaks form, about 2-3 minutes. Add sugar to taste if desired.
- 7
Spread the whipped cream over the cooled cake and top with fresh raspberries and blueberries. Garnish with mint leaves if you have them.
Tools you’ll need
- 8-inch round cake pan
- mixing bowl
- whisk
- wire rack
- electric mixer
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