Recipe

This Berry Chocolate Cake Will Make Your Chocolate Dreams Come True

By Olivia Chadwick at North Carolina State University

As the world's biggest chocolate lover,

I am always looking for new chocolate recipes and how to incorporate more chocolate into my daily life. I've even been known to have chocolate for breakfast, thanks to the famous combination of Nutella and toast.

Here in North Carolina, May-July is peak berry growing season. Blackberries, blueberries, raspberries, and strawberries are at their sweetest and juiciest- especially if they are purchased from the State Farmers Market in Raleigh, NC. That being said, I knew that combining two of my favorite things, chocolate and berries, would yield the most beautiful creation to ever exist: a berry chocolate cake. This chocolate layer cake recipe was adapted from Genius Kitchen's Dark Chocolate Cake recipe, with the addition of espresso powder and whole milk. The chocolate Swiss meringue frosting to go along with it is enough to send me to chocolate heaven.

Go on, try it out. You know you want to.

Berry Chocolate Layer Cake

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 20
Ingredients
  • 2 cups sugar
  • 2 cups flour or 2 cups gluten free flour
  • 3/4 cup Hershey's Dark Chocolate baking cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup whole milk or dairy alternative
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • Pinch espresso powder or ground instant coffee
  • 3/4 cup boiling water

Olivia Chadwick

Step 1

Preheat oven to 350° F. Grease 3 6" cake pans or 2 9" cake pans.

Olivia Chadwick

Step 2

Line the bottom of each cake pan with parchment paper to prevent sticking.

Olivia Chadwick

Step 3

In large bowl, combine all dry ingredients.

Olivia Chadwick

Step 4

Add eggs, oil, vanilla, and milk. Beat on medium speed for 1-2 minutes.

Olivia Chadwick

Step 5

Stir in boiling water by hand, very slowly. Start with 1/2 cup and add more water if necessary.

Olivia Chadwick

Step 6

Mix until there are no lumps. The batter will be thin.

Olivia Chadwick

Step 7

Pour into prepared pans. Bake for 25 minutes or until toothpick comes out clean.

Olivia Chadwick

Step 8

Let cake cool for 5-10 minutes and remove from pan. Let cool completely at room temperature before frosting.

Olivia Chadwick

Now that your 6" cakes are finished and cooling, it is time to start on the most important part of the dessert- the chocolate icing. I prefer a silky, rich, and sweet icing, which are all characteristic of the Swiss meringue buttercream, with a base consisting of egg whites, sugar, and lots of butter. To make the traditional Swiss meringue buttercream, the egg whites and sugar are heated, whisked together, and whipped into a meringue. Once the mixture cools, butter and flavoring are added to create that flavorful, silky icing we all love. However, it can be very tricky to make. This recipe, taken from SugarHero, is the easiest no-cook Swiss meringue icing that I live by. 

Tip: Be sure to use pasteurized egg whites. This will eliminate the risk of food-borne illness.

Chocolate Swiss Meringue Buttercream

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 8
Ingredients
  • 3/8 cup egg whites
  • 3 cups powdered sugar
  • 1 tbsp vanilla extract
  • 3 sticks unsalted butter room temperature
  • 6 oz chopped semisweet chocolate
  • 1/4 tsp salt

Olivia Chadwick

Step 1

Combine egg whites, powdered sugar and salt in a large bowl attached to stand mixer. Turn on low until combined.

Olivia Chadwick

Step 2

Mix on medium speed for 5 minutes.

Olivia Chadwick

Step 3

After 5 minutes, scrape down the bowl and begin adding the room temperature butter, 1 tablespoon at a time.

Olivia Chadwick

Step 4

Once all butter has been added, add vanilla extract. Mix in and scrape down the sides of the bowl.

Olivia Chadwick

Step 5

Beat for 10 minutes. This is how you get that delicious texture!

Olivia Chadwick

Step 6

To add the chocolate flavor, begin by chopping the semisweet chocolate bar into small pieces.

Olivia Chadwick

Step 7

Melt the chocolate in the microwave in 30 second increments. Once melted, let the chocolate cool. This is crucial to maintaining the structure of the icing.

Olivia Chadwick

Step 8

Once the chocolate is cooled to room temperature, add to the Swiss meringue buttercream until just combined.

Olivia Chadwick

Step 9

Give it one final mix and you have yourself a perfect chocolate Swiss meringue!

Olivia Chadwick

Now that you have the silkiest, smoothest, and most chocolatey icing to ever exist, it is now time to create your masterpiece, known as the Berry Chocolate Cake.

Have your berries washed and ready- strawberries, blackberries, blueberries, and raspberries.

Begin layering your cake.

Chocolate cake layer, Swiss meringue buttercream, and assorted berries. In that order.

Keep going! Cake, buttercream, berries.

Okay, one more layer. 

Top the last layer with the remaining berries and a generous dusting of powdered sugar. Your Berry Chocolate Cake is now ready to show off to your friends, family, coworkers, or your Instagram feed. Either way, you will have everyone begging for seconds, whether you like it or not.

Can't say I told you so.