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.
If you're looking for other chocolate or berry recipes, check out my brownie cookies, chocolate cupcakes, blueberry lemon cake, blueberry cake donuts or strawberry shortcake layer cake.
Why You'll Love This Chocolate Berry Cake
It's super chocolatey- Dutch process cocoa powder gives this cake it's amazing flavor and texture.
It's got the best texture- This cake is fudgy! It's super moist and each bite is chewy and fluffy at the same time. Its texture is one of a kind!
It's filled with the perfect jam. A delicious blueberry, strawberry, blackberry and raspberry filling is sandwiched between the best chocolate cake layers.
It's frosted with the best dark chocolate buttercream- The frosting is super silky. It's made with cocoa powder and melted dark chocolate giving it the deepest chocolate flavor.
Ingredients for Chocolate Berry Cake
- All Purpose Flour- gives this cake the best crumb
- Cocoa Powder- I recommend using Dutch process for the richest chocolate flavor
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- adds the best flavor and moisture to the cake that really can't be replicated with vegetable oil
- Sugar- granulated white sugar is used to sweeten and add moisture to the chocolate cake
- Eggs- make sure you're using room temperature eggs
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Buttermilk- helps to make the cake super moist
- Coffee- hot coffee is used in the cake batter to accentuate the chocolate flavor and to help give the cake it's extra soft and moist crumb
- Powdered Sugar- used to sweeten the dark chocolate buttercream
- Chopped Dark Chocolate- I recommend using high quality dark chocolate bars like Lindt or Ghiradelli (at least 60% cocoa), used to make the chocolate ganache drip and chocolate buttercream
- Heavy Cream- used to make the ganache and frosting
- Fresh Berries- fresh raspberries, blueberries, strawberries and blackberries are used to make the jam filling, and to decorate the cake
Making the Cake Step by Step
STEP ONE: Add the berries to a blender and blend until pureed. Add the berry puree, sugar and vanilla to a large pot.
STEP TWO: Simmer the mixture over medium low heat until thick, about 35-40 minutes. Stir occasionally. Once thick, remove the jam from the heat and allow it to completely cool.
STEP THREE: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP FOUR: In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
STEP FIVE: Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP SIX: Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary
STEP SEVEN: Add in the hot coffee and mix on low speed just until dispersed through the batter.
STEP EIGHT: Evenly distribute the cake batter between the prepared, parchment paper lined cake pans. Bake the cakes for 39-44 minutes, or until a toothpick comes out from the centers with just a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then transfer to a cooling rack to completely cool.
STEP NINE: To make the chocolate buttercream, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)
STEP TEN: Then add in the melted chocolate and mix on medium-low speed until thoroughly combined, 1-2 minutes.
STEP ELEVEN: Sift in the cocoa powder and mix on low then medium speed until combined.
STEP TWELVE: Sift in the powdered sugar and add in the heavy whipping cream, a little at a time, and mix on low then medium-low speed until all is combined together. Then, mix on high speed until the frosting is light and fluffy, 1-2 more minutes.
Please see the full recipe with measurements below!
Assembling the Cake Step by Step
For these steps you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a disposable piping bag for the frosting boarder
- a disposable piping bag for the ganache
STEP ONE Filling The Cake: Place a dollop of chocolate buttercream in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a half inch opening. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ¼-⅓ cup of mixed berry jam onto the cake layer. Place the next cake layer over top and repeat the step.
STEP TWO Creating a Semi-Naked Cake: Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be in a thin layer. Chill the cake in the fridge for 30 minutes.
STEP THREE Making the Chocolate Ganache Drip: When the cake has about 15 minutes left to chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small sauce pan and heat it over medium heat just until its steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 10 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. (I like to give it a swirl pattern by turning the cake turntable as I go.) Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.
STEP FOUR Decorating the Cake: Once the ganache has chilled on the cake, decorate it fresh berries. Then serve the cake!
FAQs
Can I use chocolate chips for the ganache? Yes you can! Use ½ cup (100 g) semi sweet chocolate chips and 6 tablespoon (90 ml) of cream instead of the ½ cup (120 ml) of cream listed in the recipe for ganache made with chopped dark chocolate.
Do I have to use coffee in the cake? Coffee helps accentuate the chocolate flavor of the cake, but if you don't wan't to use coffee you can use hot water instead.
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Troubleshooting the chocolate buttercream frosting:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your melted chocolate is the right temperature, not too hot and not too cooled. You'll want it to be completely melted but just about room temperature.
- If your frosting gets too warm while assembling the cake, chill it in the fridge for 10-15 minutes. Whip it again with an electric mixer to get it back to its fluffy consistency.
For best results, make sure all your wet ingredients for the cake are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
Use a kitchen scale to evenly distribute the cake batter between the pans. This will give you perfectly even cake layers!
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time
📖 Recipe
Chocolate Berry Cake
Ingredients
For the Mixed Berry Jam Filling
- 4 oz. (113 g) strawberries
- 4 oz. (113 g) blueberries
- 4 oz. (113 g) blackberries
- 4 oz. (113 g) raspberries
- ½ cup (100 g) granulated white sugar
- 2 teaspoon vanilla
For the Chocolate Cake
- 2 cups (250 g) all-purpose flour
- ¾ cup (60 g) Dutch process cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- 2 cups (400 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla
- 1 ¼ cups (300 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee
For the Chocolate Buttercream
- ¾ cup (168 g) unsalted butter, softened
- pinch salt
- 3 oz. (85 g) dark chocolate, melted and cooled slightly
- 5 tablespoon (25 g) Dutch process cocoa powder
- 1 ½ cups (195 g) powdered sugar
- 2-3 tablespoon (30-45 ml) heavy cream
For the Chocolate Ganache Drip
- ½ cup (120 ml) heavy cream
- 3 oz. (85 g) dark chocolate, chopped
Instructions
For the Mixed Berry Jam
- Add the berries to a blender and blend until pureed.4 oz. (113 g) strawberries, 4 oz. (113 g) blueberries, 4 oz. (113 g) blackberries, 4 oz. (113 g) raspberries
- Add the berry puree, sugar and vanilla to a large pot.½ cup (100 g) granulated white sugar, 2 teaspoon vanilla
- Simmer the mixture over medium low heat until thick, about 35-40 minutes. Stir occasionally.
- Once thick, remove the jam from the heat and allow it to completely cool.
For the Chocolate Cake
- Preheat the oven to 350 degrees. Grease 3 6" cake pans and line the bottoms with parchment paper rounds. Set aside.
- In a medium bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the flour mixture.2 cups (250 g) all-purpose flour, ¾ cup (60 g) Dutch process cocoa powder, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)¾ cup (168 g) unsalted butter, softened, 2 cups (400 g) granulated white sugar
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 large eggs, at room temperature, 1 teaspoon vanilla
- Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary.1 ¼ cups (300 ml) buttermilk, at room temperature
- Add in the hot coffee and mix on low speed just until dispersed through the batter.½ cup (120 ml) hot coffee
- Evenly distribute the cake batter between the prepared cake pans.
- Bake the cakes for 39-44 minutes, or until a toothpick comes out from the centers with just a few moist crumbs.
- Let the cakes cool in the pans for 5 minutes, then transfer them to a cooling rack to completely cool.
For the Chocolate Buttercream
- Add the butter and salt to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)¾ cup (168 g) unsalted butter, softened, pinch salt
- Then add in the melted chocolate and mix on medium-low speed until thoroughly combined, 1-2 minutes.3 oz. (85 g) dark chocolate, melted and cooled slightly
- Sift in the cocoa powder and mix on low then medium speed until combined.5 tablespoon (25 g) Dutch process cocoa powder
- Sift in the powdered sugar and add in the heavy whipping cream, a little at a time just until the right consistency is reached, mixing on low then medium-low speed until all is combined together. Then, mix on high speed until the frosting is light and fluffy, 1-2 more minutes.1 ½ cups (195 g) powdered sugar, 2-3 tablespoon (30-45 ml) heavy cream
Assembling the Cake
- STEP ONE Filling The Cake: Place a dollop of chocolate buttercream in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a half inch opening. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ¼-⅓ cup of mixed berry jam onto the cake layer. Place the next cake layer over top and repeat the step.
- STEP TWO Creating a Semi-Naked Cake: Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be in a thin layer. Chill the cake in the fridge for 30 minutes.
- STEP THREE Making the Chocolate Ganache Drip: When the cake has about 15 minutes left to chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small sauce pan and heat it over medium heat just until its steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 10 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. (I like to give it a swirl pattern by turning the cake turntable as I go.) Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.½ cup (120 ml) heavy cream, 3 oz. (85 g) dark chocolate, chopped
- STEP FOUR Decorating the Cake: Once the ganache has chilled on the cake, decorate it fresh berries. Then serve the cake!
Can regular cocoa powder be used?
Yes absolutely!
Can I use 8" or 9" pans instead?
Yes! Baking time will be different though. I would start with 25 minutes and add time as necessary.
You just taught me beautiful art to make others happy. Thank you sweet person! ❤️. You made me happy!
My cake turned out gooey in the middle like a brownie - is this edible? I did notice the chocolate cake mixture was quite watery after adding the coffee.
Yes the cake batter is thinner, but absolutely bakes all the way through. I would say the cakes didn't bake long enough or your leavening agents may have been expired.
Hi! Can I bake the layers in advance and pop them in the freezer? Like, a day before assembly?