Dark Chocolate Layer Cake With Chantilly And Fresh Berries Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or nonstick spray and line the bottoms with parchment rounds. Lightly dust with flour or cocoa and tap out excess.

Dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 3 tbs unsweetened cocoa powder, 1.75 cups granulated sugar, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly combined.

Wet ingredients

In a separate bowl, whisk together 0.5 cup softened unsalted butter, 0.5 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 0.75 cup hot brewed coffee, and 2 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula or mix on low speed until just combined and there are no large streaks of flour. Do not overmix. The batter will be fairly loose because of the coffee.

Bake

Divide batter evenly between the two prepared pans (use a scale or measure for even layers). Smooth the tops. Bake in the preheated oven for 28–34 minutes, rotating pans halfway, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely (about 1 hour) before assembling. If layers dome significantly, trim to level with a serrated knife.

Place 6 oz chopped dark chocolate in a heatproof bowl. Heat 0.5 cup heavy cream until it just begins to simmer (do not boil). Pour hot cream over chocolate and let sit 1–2 minutes, then gently whisk until smooth. Whisk in 1 tbsp room-temperature butter until glossy. Let cool approx. 10–15 minutes until slightly thickened but still pourable. Use immediately between cake layers to add rich chocolate flavor and a barrier to keep the Chantilly from soaking into the cake.

Prepare cream cheese (if using)

If you choose to use the optional 4 oz softened cream cheese for extra stability, beat the cream cheese in a medium bowl until smooth and free of lumps before adding to whipped cream.

Chill equipment

Chill the mixing bowl and whisk or paddle attachment in the freezer for 10–15 minutes to help the cream whip faster and hold structure.

Whip Chantilly

Pour 3 cups cold heavy cream into the chilled bowl. Add 0.5 cup confectioners' sugar and 1 tsp vanilla bean paste or extract. Whip on medium-high speed until soft peaks form. If using cream cheese, fold in the smoothed 4 oz cream cheese at soft-peak stage and continue whipping to medium peaks—be careful not to overwhip; the cream should be smooth, glossy, and pipeable.

Taste and adjust: add a little more powdered sugar if you prefer sweeter Chantilly. Keep chilled until assembly.

Level and base

Place one cooled cake layer on a cake board or serving plate. If using ganache, pour a thin layer over the first layer and spread evenly, leaving a small border. Chill 5–10 minutes to set the ganache if used.

Add Chantilly

Using an offset spatula or piping bag, spread or pipe about one-third of the Chantilly cream over the ganache or directly on the cake layer if not using ganache. Smooth to the edges to create an even layer about 1/2-inch thick.

Second layer

Gently place the second cake layer on top. Press lightly to adhere. Use the remaining Chantilly to frost the top and sides of the cake: start with a crumb coat (a thin layer) using about half of the remaining cream, chill 15–20 minutes until slightly set, then apply the final thicker coat and smooth with an offset spatula.

Decorate with berries

Heap or arrange 2 cups halved strawberries, 1 cup raspberries, and 1 cup blueberries on top of the cake and around the base as desired. Tuck some mint leaves among berries for color. Dust lightly with 1 tbsp confectioners' sugar if desired immediately before serving.

Chill before serving

Refrigerate assembled cake at least 1 hour to firm the Chantilly and allow flavors to meld. Remove from fridge 15–30 minutes before serving to bring the cream to a nicer texture for slicing.

Slice

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve each slice with additional berries if desired.