New Year's recipes

Cream cake with berries and chocolate

Cream cake with berries and chocolate – chocolate cakes, smeared with butter cream, with sour berries. The berry can be any favorite – cherry, strawberry. the main thing is that the berry should be a little sour.

Chocolate cakes come out moderately moist, so they do not need additional soaking. The sides and top of the cake will be decorated with chocolate cream, which saturates and enriches the taste of the entire cake.

Cream cake with berries and chocolate – one of the most delicious cakes in terms of richness of taste and aromas. Such a cake will become a real sensation at a party, birthday or any other holiday.

We advise you to cook!

Cream cake with berries and chocolate – ingredients

  • For the cake:
  • Flour – 2,5 cups.
  • Sugar – 2 cups.
  • Cocoa – 1,5 cups.
  • Soda – 2,5 tsp
  • Baking powder – 2,5 tsp.
  • Whey (or low-fat kefir) – 1,5 cups.
  • Eggs (large) – 3 pieces.
  • Oil – ¾ cup.
  • Brewed hot coffee (without grounds) – 1,5 cups.
  • Vanilla extract – 1 tsp.
  • Salt – a pinch.
  • For the cream:
  • Cream (from 30%) – 600 ml.
  • Mascarpone – 400
  • Powdered sugar – 5 tbsp.
  • For the chocolate cream:
  • Cream (from 30%) – 400 ml.
  • Dark chocolate – 200 g.
  • Mascarpone – 250
  • Powdered sugar – 1 tbsp.
  • For the icing:
  • Cream (from 30%) – 70 ml.
  • Dark chocolate – 70 ml.
  • Additionally:
  • Fresh or frozen raspberries – 200 g (you can use any berry).
  • Oreo cookies – several pieces.
  • Round chocolate candies – for decoration.

Cream cake with berries and chocolate – recipe


***Attention*** All the ingredients for the cake should be at room temperature, except for the coffee.

Mix whey, eggs, sugar, oil, salt and vanilla together.

Mix flour with cocoa, soda and baking powder. Sift to a liquid mixture, mix until combined with a wooden spoon or spatula.

Pour in hot coffee in a thin stream, mix only until the ingredients are combined.

Divide the dough into 2 equal parts (the dough will be quite thin). Pour into 2 molds (d=24 cm), the bottom of which is covered with parchment.

Bake at a temperature of 170 degrees for about 50 minutes, until a “dry match”. Cool, remove from the form, each cake, cut in half into 2 thin cakes.

Creamy cream

Beat well-cooled cream with mascarpone until smooth, add powdered sugar. Beat again.

We collect the cake

We put one cake in a removable form, grease it with a third of the cream, lay out the raspberries.

***Attention*** If we use a frozen berry, before putting it in the cake, we defrost it and let it drain.

Cover with the second cake, spread with the second part of the cream, lay out the crushed Oreo cookies, press into the cream. Cover with the third cake, smear with the rest of the cream and lay out the berries, cover with the fourth cake, wrap in foil, put in the refrigerator overnight.

Chocolate cream

Heat the cream, add chocolate, mix until smooth. Leave to cool, put in the refrigerator overnight.

The next day, take out the cream with chocolate from the refrigerator, beat it with mascarpone and powdered sugar to a thick, homogeneous cream.

Remove the cooled cake from the refrigerator, grease the sides and top with chocolate cream (you can leave a few spoons of cream for decoration). We put it in the refrigerator for 1-2 hours so that the mass thickens.


Heat the cream, melt the chocolate, mix well until smooth, leave to cool. Pour the sides with a spoon.

Decorate with reserved cream and chocolate candies.

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