Chocolate and Berries Cake
Ingredients
- Cake:
- 4 eggs
- 270g granulated sugar
- 100ml vegetable oil
- 1 cup cocoa powder
- 200ml warm water
- 240g all-purpose flour
- A pinch of salt
- 1 tsp vanilla extract
- 1 tbsp baking powder
- Buttercream:
- 1 cup unsalted butter (226g)
- 2 cups powdered sugar (420g)
- ⅓ cup cocoa powder (41g)
- ½ cup heavy cream (120g)
- A pinch of salt
- 3.5 oz melted dark chocolate (100g)
- 2 tsp pure vanilla extract
- Jam:
- 10.5 oz strawberries and raspberries (150g each)
- ⅔ cup granulated sugar (130g)
- ½ cup water
- 1 cinnamon stick
- To soak the cake:
- Milk + 1 tbsp cocoa powder
- Ganache:
- 1.75 oz dark chocolate (50g)
- 0.88 oz heavy cream (25g)
- (Microwave them together for 30 seconds intervals and stir until smooth)
Instructions
Start by beating the eggs well, then add the sugar. When it's frothy, add the vanilla extract. Add the oil and mix well. Add cocoa powder and alternate between flour and water. Finish with baking powder and a pinch of salt. Divide the batter into two greased 18cm pans and bake in a preheated oven at 350°F (180°C) for approximately 30-35 minutes. While it's baking, make the buttercream. Beat the butter very well for 5 minutes until it whitens. Add powdered sugar and beat for another 3 minutes. Add cocoa powder, melted chocolate (already cooled), vanilla extract, pinch of salt, and finish with heavy cream. Set aside. Make the jam: add all ingredients to a saucepan and stir every minute, letting it reduce and turn into a beautiful jam. Assemble the cake: layer of cake, soak with milk and cocoa, buttercream, jam, and repeat until the last layer. Freeze for 2 hours. Then, decorate as you like!
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