Chocolate Cake with Mixed Berry and Cream Cheese Filling

Chocolate Cake with Mixed Berry and Cream Cheese Filling takes about 4 hours from beginning to end. For $1.2 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 874 calories, 10g of protein, and 39g of fat each. This recipe is liked by 1200 foodies and cooks. Head to the store and pick up salt, cocoa powder, chocolate chips, and a few other things to make it today. It is brought to you by Jo Cooks. Overall, this recipe earns a not so awesome spoonacular score of 39%. Similar recipes are Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting, Chocolate Cake with Cream Cheese Filling & Walnut-Sugar Topping, and Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling.

Servings: 8

Preparation duration: 180 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 cups all purpose flour

1 tsp baking powder

2 tsp baking soda

2 tbsp melted butter for pans

1 cup buttermilk

8 oz chocolate chips, semisweet

¾ cup cocoa powder

1 cup hot coffee

3 tbsp cornstarch

¾ cup cream cheese

2 eggs

½ cup heavy cream

½ tsp instant coffee granules

1 tsp lemon juice

1 cup powdered sugar

1 tsp salt

1 tsp vanilla extract

½ cup vegetable oil

1/3 cup white sugar

2 cups white sugar

Equipment:

oven

baking paper

bowl

frying pan

spatula

toothpicks

cutting board

wire rack

double boiler

sauce pan

knife

Cooking instruction summary:

Preheat oven to 350 F degrees.You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter, butter each pan well.In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 2 prepared pans, equally.Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.Add the mixed berries to a medium size sauce pan. To it add the sugar, cornstarch and lemon juice. The mixed berries that were in the bag I used, were raspberries, strawberries and blueberries. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it's done.In a small sauce pan add the heavy cream, chocolate chips and instant coffee together and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely, refrigerate if needed.To make the cream cheese and whipped cream topping, you'll need heavy cream, confectioner's sugar, vanilla extract and cream cheese. Start by placing the heavy cream in the bowl of your mixer and mix until the cream has thickened and it forms soft peaks. Add the remaining ingredients and mix until the cream cheese is fully incorporated in the whipped cream. The cream cheese should be at room temperature so that it mixes easier. The mixture should be thick enough so that it's spreadable.To assemble the cake, cut each cake into 3 pieces or 2 pieces, first cutting off the top part of the cake, so that the cake is even on the top. On a plate, add the first cake piece, then add a layer of fruit filling, another cake piece, cream cheese filling, cake piece, fruit filling, cake piece, cream cheese filling, cake.Refrigerate the cake for a couple hours so that it sets. After a couple hours cut out the uneven parts from sides of the cake with a sharp knife. Using a cake spatula, spread the ganache evenly over the top and side of the cake. Top with sliced strawberries.

 

Step by step:


1. Preheat oven to 350 F degrees.You will need 2 cake pans, each 8 inches in diameter.

2. Cut out 2 parchment paper circles that will fit inside the cake pans.

3. Place the parchment papers inside and using some melted butter, butter each pan well.In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla.

4. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed.

5. Pour the batter into the 2 prepared pans, equally.

6. Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done.

7. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.

8. Add the mixed berries to a medium size sauce pan. To it add the sugar, cornstarch and lemon juice. The mixed berries that were in the bag I used, were raspberries, strawberries and blueberries. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it's done.In a small sauce pan add the heavy cream, chocolate chips and instant coffee together and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes.

9. Let cool completely, refrigerate if needed.To make the cream cheese and whipped cream topping, you'll need heavy cream, confectioner's sugar, vanilla extract and cream cheese. Start by placing the heavy cream in the bowl of your mixer and mix until the cream has thickened and it forms soft peaks.

10. Add the remaining ingredients and mix until the cream cheese is fully incorporated in the whipped cream. The cream cheese should be at room temperature so that it mixes easier. The mixture should be thick enough so that it's spreadable.To assemble the cake, cut each cake into 3 pieces or 2 pieces, first cutting off the top part of the cake, so that the cake is even on the top. On a plate, add the first cake piece, then add a layer of fruit filling, another cake piece, cream cheese filling, cake piece, fruit filling, cake piece, cream cheese filling, cake.Refrigerate the cake for a couple hours so that it sets. After a couple hours cut out the uneven parts from sides of the cake with a sharp knife. Using a cake spatula, spread the ganache evenly over the top and side of the cake. Top with sliced strawberries.


Nutrition Information:

Quickview
874k Calories
10g Protein
39g Total Fat
127g Carbs
3% Health Score
Limit These
Calories
874k
44%

Fat
39g
61%

  Saturated Fat
26g
164%

Carbohydrates
127g
42%

  Sugar
93g
103%

Cholesterol
99mg
33%

Sodium
775mg
34%

Caffeine
32mg
11%

Get Enough Of These
Protein
10g
20%

Manganese
0.55mg
27%

Selenium
17µg
25%

Phosphorus
217mg
22%

Vitamin B2
0.36mg
21%

Copper
0.38mg
19%

Vitamin B1
0.28mg
19%

Iron
3mg
18%

Folate
70µg
18%

Fiber
4g
17%

Vitamin A
765IU
15%

Calcium
148mg
15%

Magnesium
55mg
14%

Vitamin B3
2mg
11%

Potassium
336mg
10%

Zinc
1mg
8%

Vitamin B5
0.68mg
7%

Vitamin E
0.99mg
7%

Vitamin D
0.9µg
6%

Vitamin B12
0.32µg
5%

Vitamin K
5µg
5%

Vitamin B6
0.06mg
3%

covered percent of daily need
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Food Joke

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