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
Ingredients
Instructions
Preheat oven to 350° F. Grease 3 6u0022 cake pans or 2 9u0022 cake pans.
Line the bottom of each cake pan with parchment paper to prevent sticking.
In large bowl, combine all dry ingredients.
Add eggs, oil, vanilla, and milk. Beat on medium speed for 1-2 minutes.
Stir in boiling water by hand, very slowly. Start with 1/2 cup and add more water if necessary.
Mix until there are no lumps. The batter will be thin.
Pour into prepared pans. Bake for 25 minutes or until toothpick comes out clean.
Let cake cool for 5-10 minutes and remove from pan. Let cool completely at room temperature before frosting.
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
Ingredients
Instructions
Combine egg whites, powdered sugar and salt in a large bowl attached to stand mixer. Turn on low until combined.
Mix on medium speed for 5 minutes.
After 5 minutes, scrape down the bowl and begin adding the room temperature butter, 1 tablespoon at a time.
Once all butter has been added, add vanilla extract. Mix in and scrape down the sides of the bowl.
Beat for 10 minutes. This is how you get that delicious texture!
To add the chocolate flavor, begin by chopping the semisweet chocolate bar into small pieces.
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.
Once the chocolate is cooled to room temperature, add to the Swiss meringue buttercream until just combined.
Give it one final mix and you have yourself a perfect chocolate Swiss meringue!
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.