Chocolate cake with berries

I made this cake for someone who simply had a craving for something delicious, without any particular occasion. I ended up making it after I had already finished two other cakes and was quite tired, so I didn’t get a chance to take pictures or pay much attention to the appearance. However, the result was surprisingly pleasant, both in taste and appearance. It’s a chocolate cake with two types of cream and a simple glaze, perfect for any moment when you want something substantial but not complicated.

Quick Info

Total time: approximately 2 hours (including cooling the creams)
Preparation time: about 40 minutes
Baking time: 20 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: chocolate and berry cake, suitable for occasions or when you feel like having something sweet made at home

Ingredients

For the cake:
6 eggs
120 g sugar
3 tablespoons flour
3 tablespoons semolina
3 tablespoons cocoa powder
2.5 tablespoons honey
1 packet baking powder
50 ml milk
150 ml oil
salt

For the chocolate cream:
100 g 72% cocoa chocolate
200 ml heavy cream
250 g butter
3 tablespoons powdered sugar
rum essence
Snickers chocolate bars

For the berry cream:
300 g blueberries and raspberries
2 tablespoons sugar
400 ml heavy cream

For the glaze:
100 g milk chocolate
1 tablespoon oil
cold milk (as needed for consistency)

For decoration:
sugar paste roses
silver pearls

Preparation Method

1. Prepare the cake
Separate the egg whites from the yolks. In a bowl, beat the 6 yolks with the sugar until you get a thick, light-colored cream. Gently heat the milk (it should be just warm) and mix the honey into it until dissolved. Gradually add the honey milk to the yolk cream, mixing constantly.

Slowly pour the oil along the edge of the bowl while continuing to mix. In another bowl, combine the flour, semolina, cocoa powder, and baking powder. Add the dry ingredients to the egg mixture in several stages, mixing until well combined.

Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the batter in 2-3 batches, using an upward motion.

Pour the mixture into a baking pan lined with parchment paper. Place it in a preheated oven at 200°C for the first 10 minutes, then reduce the temperature to 180°C and bake for another 10 minutes. Check the cake with a toothpick: if it comes out clean, it's done. Let the cake cool in the oven with the door slightly ajar.

Once well cooled, cut the cake in half lengthwise, then cut each half horizontally to obtain four layers.

2. Chocolate cream
Heat the heavy cream over low heat without boiling it. Remove from heat, add the broken chocolate pieces, and stir until completely melted. Let the cream cool in the fridge until firm (at least 30 minutes).

Beat the butter with the powdered sugar until fluffy. Add the cooled chocolate cream and a few drops of rum essence, mixing until well combined.

3. Berry cream
Mix the blueberries and raspberries with the sugar and blend everything until smooth. Separately, whip the heavy cream until it thickens. Gently fold the cooled fruit puree into the whipped cream, mixing lightly. Add a few whole blueberries if you want to find whole fruits in the cream.

4. Chocolate glaze
Melt the milk chocolate in a double boiler along with one tablespoon of oil. Add a little cold milk (one tablespoon at a time) until you achieve a shiny, pourable glaze that is not too thick.

5. Assembly
Place the first layer of cake on a serving platter. Spread a layer of berry cream on top. Place the second layer and spread the chocolate cream on top; sprinkle the chopped Snickers bars over it. Cover with the third layer and another layer of chocolate cream. The last layer goes on top. Coat the cake, including the sides, with the remaining berry cream.

Pour the chocolate glaze over the top and quickly spread it with a spatula. Decorate with sugar paste roses and silver pearls as desired.

Why I make this recipe often

This cake is made from simple ingredients, without sophisticated procedures. It’s perfect when you want something sweet, substantial, and with two types of cream. It assembles easily and doesn’t require much technique.

Tips and Variations

Tips

The cake layers are easier to cut after they have cooled completely.
Use a wide spatula to spread the creams for an even finish.
If the cake seems too tall or uneven, adjust the edges with a knife.
Do not substitute heavy cream with regular sour cream in the cream.

Substitutions

You can use another type of chocolate for the cream if you don’t have 72%, but the flavor and texture won’t be as intense.
Instead of raspberries and blueberries, a mix of frozen berries, thawed and well-drained, works well.
You can leave out the Snickers or use other caramel and peanut bars.

Variations

The cake batter can also include some ground nuts if desired.
You can decorate with grated chocolate or fresh fruits instead of sugar roses.
The chocolate cream can be made with a bit of liqueur if you prefer a more pronounced flavor.

Serving Ideas

Serve cold, cut into thick slices.
It works well as a dessert for a more lavish meal or with coffee, even without an occasion.

Frequently Asked Questions

1. Can I make the cake a day in advance?
Yes, the cake keeps well in the fridge wrapped in plastic wrap.

2. Can I use only vegetable cream?
Yes, but the final taste and texture will differ from the natural one.

3. Can I omit the honey from the cake?
Honey helps with texture and flavor, but if you don’t have it, the cake will still turn out fine, just a bit drier.

4. What should I do if the cake doesn’t rise evenly?
Trim the higher part with a knife to have flat layers.

5. How long does the cake last in the fridge?
It keeps well for 2-3 days, covered, but I don’t recommend keeping the creams with whipped cream for longer.

Nutritional Values

Approximately, per slice (from 12):
Calories: about 450-500 kcal
Protein: 6-8 g
Carbohydrates: 40-45 g
Fats: 30-34 g
These are just estimates and depend a lot on the type of chocolate, cream, and added bars.

Storage and Reheating

Store in the fridge, covered, for up to 3 days. I do not recommend reheating – the creams will soften, and the glaze may deteriorate. The plain cake can be stored separately in the fridge for assembly the next day. The cake should not be frozen due to the cream.

 Ingredients: For the base: 6 eggs 120 g sugar 3 tablespoons flour 3 tablespoons semolina 3 tablespoons cocoa 2.5 tablespoons honey 1 packet baking powder 50 ml milk 150 ml oil salt For the chocolate cream: 100 g 72% cocoa chocolate 200 ml liquid cream 250 g butter 3 tablespoons powdered sugar Rum Snickers chocolate bars For the berry cream: 300 g blueberries and raspberries 2 tablespoons sugar 400 ml liquid cream For the glaze: 100 g milk chocolate 1 tablespoon oil Cold milk For decoration: Sugar paste roses Silver pearls

 Tags:  berry cake chocolate cake