Red berry chocolate cake
A cake that feels like a celebration in every bite! Rich chocolate, juicy red berries, and a silky cream that melts in your mouth come together in a dessert full of color, aroma, and pure indulgence.
Ingredients
For the sponge cake
- 125 grams unsalted butter
- 90 grams olive oil or other vegetable oil
- 200 grams all-purpose flour
- 90 grams cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 350 grams granulated sugar
- 2 vanilla beans
- 170 grams whole milk
- 4 eggs
- 60 ml boiling water
For the syrup
- 125 ml water
- 110 grams granulated sugar
- 60 ml cognac
For the forest fruits
- 450 grams frozen forest fruits
- 110 grams granulated sugar
- 2 tsp cornstarch
- 2 tbsp water
For the topping
- 250 grams mascarpone
- 1 liter heavy cream
- 200 grams powdered sugar
- 1 vanilla bean
- Red berries for garnish
Instructions
- Prepare the cakes: Preheat the oven to 175°C fan. Line the bottoms of two 20-cm round pans with parchment paper.
- In a large bowl, cream the butter until softened, then add the oil. Beat until well combined.
- Sift the flour, cocoa, baking powder, baking soda, and salt into the bowl. Add the sugar and milk, and continue beating until combined.
- Add the eggs one at a time, beating well after each addition.
- Finally, pour in the boiling water and beat well.
- Transfer the mixture to the cake pans and bake in a preheated oven (175°C fan) for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Run a small knife around the edges of the cakes and invert them onto a wire rack. Remove the parchment paper and cool.
- Prepare the syrup by placing the sugar and water in a small saucepan. As soon as it comes to a boil, I remove it from the heat and add the cognac. I set it aside to cool.
- To prepare the red fruit filling, dissolve the cornstarch in water in a small bowl. Place the fruit in a pan along with the sugar and the dissolved cornstarch. Bring to a boil and simmer for 3–4 minutes until the mixture thickens but isn’t completely dry. Remove from the heat and divide the mixture into three equal parts.
- For the filling and frosting, beat the mascarpone cheese with the heavy cream, powdered sugar, and vanilla in a mixer until you have a fluffy whipped cream.
- To assemble the cake, cut the two cake layers in half to create 4 discs. Place the first disc on a serving platter and brush it with ¼ of the syrup. Continue with a layer of whipped cream. Pipe a border of whipped cream all around the edge and fill the cake with 1/3 of the red fruit filling.
- Cover with the second cake layer and repeat the process two more times. Finish with the fourth cake layer and brush with the remaining syrup.
- Cover the entire cake with whipped cream and decorate with a piping bag and fresh red berries.
- Let the cake chill in the refrigerator for at least 4 hours before serving.