This is a rich, fudgy and moist chocolate cake filled with mixed berry jam and frosted with silky smooth dark chocolate buttercream. It’s finished with a dark chocolate ganache drip and decorated with fresh berries.
Food Recipe
This indulgent, rich Chocolate Wild Berries Cake balances a deep, fudgy cocoa base with a vibrant, tart berry compote and fresh fruit. It’s the perfect showstopper for a special celebration or an elegant weekend dessert.
Food Recipe
- Cook Time: 60 min
- Difficulty: Hard
- Ingredients
- For the Chocolate Cake:
- 220 g dark chocolate (70% cocoa), chopped
- 125 g unsalted butter, cubed
- 150 g unrefined or golden caster sugar
- 3 large eggs, room temperature
- 150 g plain (all-purpose) flour
- 25 g high-quality cocoa powder
- 1 ½ tsp baking powder
- A generous pinch of sea salt
- ,b>For the Berry Compote & Assembly:
- 300 g wild berries (fresh or frozen mix of blackberries, blueberries, and raspberries)
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 300 ml double or whipping cream
- Fresh whole berries and shaved dark chocolate, for garnish
- Instructions
- Prep the oven: Preheat your oven to 180°C (160°C fan). Grease and line the base and sides of a 20cm round, loose-bottomed cake tin with non-stick baking paper.
- Melt the base: Place the chopped dark chocolate and cubed butter in a heatproof bowl over a pan of gently simmering water (bain-marie) until completely melted and smooth. Remove from the heat and let it cool slightly.
- Mix the wet ingredients: Whisk the sugar into the warm chocolate mixture. Beat the eggs into the mixture one at a time until smooth and silky.
- Fold the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake: Pour the batter into your prepared tin. Bake on the middle shelf for about 45–50 minutes, or until a skewer inserted into the center comes out clean. Leave to cool completely on a wire rack.
- Make the compote: In a small saucepan, combine the wild berries, caster sugar, and lemon juice. Simmer over medium-low heat for 10-15 minutes until the fruit breaks down and the sauce thickens into a glossy compote. Set aside to cool.
- Whip the cream: Whip the double cream until it holds soft peaks.
- Assemble: Slice the cooled cake in half horizontally. Place the bottom layer on a serving plate, spread half of the cooled berry compote over it, followed by a layer of whipped cream. Top with the second cake layer. Spread the remaining cream and compote on the very top, and decorate with fresh wild berries and chocolate shavings.
This is the softest and tastiest chocolate cake you’ll EVER going to eat. Paired with silky berry buttercream and drizzles of homemade berry jam in between – it’s THE cake for holidays!
