This super-rich dark chocolate berry cake is as sinfully delicious as chocolate cake gets. It’s especially creamy thanks to the butter and buttermilk, and the combination of berries and chocolate is one of the best in all desserts.
Super-rich dark chocolate berry cake
- 125g unsalted butter, softened
- 125ml (½ cup) vegetable oil
- 250ml (1 cup) hot water
- 125ml (½ cup) cocoa
- 7,5ml bicarbonate of soda
- 125ml (½ cup) buttermilk
- 420g (2 cups) castor sugar
- 240g (2 cups) Golden Cloud Cake Wheat Flour
- 5 large eggs, beaten
- 5ml (1 tsp) vanilla extract
- 250ml (1 cup) cream
- 500g dark chocolate
- 5ml (1 tsp) instant coffee
- fresh strawberries, raspberries, cherries and blueberries, to serve
Preheat the oven to 180°C. Grease and line two 20cm cake tins with baking paper.
Heat the butter, oil, water and cocoa in a saucepan over medium heat until dissolved and smooth.
Stir bicarbonate of soda into buttermilk in a small bowl and set aside.
Place the sugar in a large mixing bowl and sift the flour over. Pour the hot chocolate mixture into the flour and sugar and mix with a hand whisk.
Fold in the buttermilk, followed by the eggs and vanilla extract.
Pour into the prepared tins and bake until an inserted skewer comes out clean, about 30 minutes.
For the ganache, place the cream, chocolate and coffee into a bowl placed over a double boiler. Stir gently until smooth. Remove from heat and cool to room temperature or until it is set to a spreading consistency.
To assemble the cake, place the sponge onto a cake stand and spread with enough ganache to cover the cake generously.
Top with second sponge and spread the ganache over the top of the cake.
Top the cake with fresh berries before serving.