CHOCOLATE BERRY CAKE
Serves 10 – 12
FOR THE CAKE
500 g. (2 1/4 cups) butter
450 g. (1 lb.) dark chocolate (70%), coarsely chopped
150 ml. (2/3 cup) strong coffee
8 large eggs, at room temperature
350 g. (1 3/4 cups) sugar
1 tsp. vanilla extract
1 tsp. almond extract
pinch of salt
FOR THE FILLING
1/3 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, sifted
1/4 tsp salt
1 1/2 tsp vanilla extract
1-2 tbsp heavy whipping cream
250 gr. (9 oz.) blackberries and raspberries, mixed
Dark chocolate, grated
- Heat the oven to 175°C (350°F).
- Grease two springform pans (18 cm / 7 inch) and cover the bases with parchment paper.
- In a saucepan, melt butter and chocolate gently on low heat. When the mixture is melted and smooth, stir in the coffee and set aside.
- In a large bowl, whip eggs, sugar, vanilla and almond extract until you get a light and fluffy texture. It will take 4-5 minutes.
- Stir in the chocolate mixture using a spatula. Add a pinch of salt and mix well until smooth.
- Divide the batter equally into the prepared springform pans, and bake for 45-50 minutes.
- Let cakes cool before removing them from the pans.
- While the cakes are cooling, make the buttercream frosting. In a medium bowl, mix powdered sugar and butter with a spoon or electric mixer on low speed. Stir in vanilla and 1 T of heavy cream. Gradually, beat in just enough remaining cream to make frosting smooth and spreadable.
- If frosting is too thick, beat in more cream, a few drops at a time. If frosting become too thin, beat in a small amount of powdered sugar.
- Put the first cake layer on a cake stand or plate and spread a fairly thick layer of vanilla buttercream on it using an offset spatula. If the centre of the cake is a little sagged in the middle, fill in with the buttercream and top with some berries around the sides to help the second cake stand well.
- Sprinkle with some powdered sugar.
- Top the second cake gently and spread again another layer of buttercream. Top generously with the remaining berries and sprinkle with powdered sugar and grated dark chocolate.
By Laura | Lau Sunday cooks