Instructions:
- Make the cake layers
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Stir in hot coffee (batter will be thin – that’s good!).
- Divide into pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- Whip the cream filling
- Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- (Optional: beat cream cheese separately, then fold into whipped cream for a thicker, tangier filling.)
- Assemble the cake
- Place one cake layer on a plate. Spread with berry jam, then a layer of whipped cream, and scatter fresh berries.
- Add the second cake layer, top with whipped cream and more berries.
- Ganache drip (optional, but makes it gorgeous!)
- Heat cream until steaming, pour over chocolate, let sit 2 minutes, then stir until smooth.
- Let cool slightly, then drip over cake edges and spread a thin layer on top.
- Decorate & serve
- Pile extra fresh berries on top.
- Chill 30 minutes before slicing for neat layers.
🍓🍫 Result: A moist, rich chocolate cake with bursts of berry freshness, creamy filling, and optional glossy chocolate ganache for extra decadence.
Would you like me to also give you a no-bake version of this cake (like a chilled chocolate berry mousse cake)?
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