This delightful chocolate cake features fluffy layers, chocolate whipped cream, rich ganache, and fresh berries for a truly dreamy dessert. It’s a rustic and simple cake that showcases the natural sweetness of blackberries from my grandparents’ garden.
INGREDIENTS
Cake layers with cocoa:
6 eggs
250 g sugar
2 tbsp. water
75 g cocoa
75 g flour
50 g potato flour
1 tsp. baking soda
Cocoa whipped cream:
5 dl heavy cream
2 tbsp. cocoa powder
2 tsp. vanilla sugar
Chocolate ganache:
150 g dark chocolate
1,5 dl heavy cream
Filling:
Strawberries
Raspberries
Blackberries
Cherries
APPROACH
Here’s a step-by-step breakdown of the recipe for your chocolate cake with cocoa whipped cream and chocolate ganache:
For the Cake Layers with Cocoa:
- Preheat your oven to 175°C (347°F) using the hot air setting.
- In a mixing bowl, whip the eggs until they become foamy.
- Gradually add the sugar to the whipped eggs while continuing to mix. Whip the mixture until it becomes light and airy.
- Add water to the mixture.
- In a separate bowl, combine the flour, cocoa powder, potato flour, and baking soda. Sift this mixture into the egg mixture.
- Use a spatula to gently fold the flour mixture into the egg mixture until fully combined.
- Line two 23 cm (9-inch) springform cake pans with baking paper.
- Divide the cake batter evenly between the two pans.
- Bake the cakes in the preheated oven for approximately 30 minutes. To check if they are done, insert a fork or toothpick into the center of the cakes; it should come out clean without any dough residue.
- Allow the cakes to cool completely. You can bake them 1-2 days in advance and store them well-covered. Remember to cut them just before assembling the cake to prevent them from drying out.
For the Cocoa Whipped Cream:
- Whip the heavy cream until it reaches stiff peaks.
- Gently fold in the cocoa powder and vanilla sugar until fully combined.
For the Chocolate Ganache:
- Chop the chocolate into small pieces and place them in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it’s just below the boiling point.
- Pour the hot heavy cream over the chopped chocolate.
- Let it sit for about 5 minutes to allow the chocolate to melt.
- Stir the mixture in the middle of the bowl until it’s fully homogeneous.
Assembling the Cake:
- Choose your serving dish for the cake.
- Remove the chocolate cakes from their molds and cut each one in half horizontally, creating 4 layers in total.
- Begin by placing one cake layer on your serving dish.
- Spread a portion of the cocoa whipped cream evenly over this layer.
- Add a layer of raspberries and strawberries on top of the cream.
- Repeat this process until you’ve used all the layers, finishing with a layer of cocoa whipped cream.
- Pour the chocolate ganache over the top layer, allowing it to drip down the sides.
- Decorate the cake with blackberries and cherries on top.
- Refrigerate the cake until you’re ready to serve.
- Enjoy your delicious chocolate cake!
Bon appétit