Layered Chocolate Cake with Berries
A rich, moist chocolate cake layered with whipped cream and topped with fresh berries. Simple enough for a weeknight treat, yet impressive enough for a celebration.
- Total time
- 45 min
- Servings
- 8
- Calories
- 380
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1.5 cups heavy cream
- 1 cup mixed berries
Instructions
- 1
Preheat oven to 350°F. Grease two 9 inch round cake pans and line bottoms with parchment paper.
- 2
In a large bowl, whisk together 1.5 cups flour, 1 cup sugar, 0.5 cup cocoa, 1 tsp baking soda, and 0.5 tsp salt. Add 2 eggs and 1 cup water; stir until just combined, no lumps remain.
- 3
Divide batter evenly between pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- 4
In a chilled bowl, beat 1.5 cups heavy cream with an electric mixer until stiff peaks form, about 3-4 minutes. If you like, add 2 tbsp powdered sugar and 1 tsp vanilla for sweetness.
- 5
Place one cake layer on a plate. Spread half the whipped cream over it. Top with the second layer and spread remaining cream over the top and sides.
- 6
Arrange 1 cup mixed berries on top of the cake. Slice and serve.
Tools you’ll need
- 9 inch round cake pans
- mixing bowls
- whisk
- electric mixer
- wire rack
- spatula
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