Chocolate Cake with Berries & Whipped Cream

choc cake whip cream berries1

Please don’t be intimidated by homemade cake, this one is actually SO simple. This is my absolute FAVORITE chocolate cake recipe. It’s dense but so moist, and it has the most intense chocolate flavor without being too heavy. We had friends coming over to dinner, and they like to eat healthy food. Like organic almond milk and flax seed kind of healthy food. I happened to want cake for dessert, so I decided to “trick” my friends into eating my delicious cake. Whipped cream and fresh berries are delicious (it’s just not quite the same as buttercream frosting!)

Chocolate Cake with Whipped Cream and Berries
Print Recipe
Please don't be intimidated by homemade cake, this one is actually SO simple. This is my absolute FAVORITE chocolate cake recipe. It's dense but so moist, and it has the most intense chocolate flavor without being too heavy. We had friends coming over to dinner, and they like to eat healthy food. Like organic almond milk and flax seed kind of healthy food. I happened to want cake for dessert, so I decided to "trick" my friends into eating my delicious cake. Whipped cream and fresh berries are delicious (it's just not quite the same as buttercream frosting!)
Servings Prep Time
8 15 min
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
8 15 min
Cook Time Passive Time
30 min 1 hour
Chocolate Cake with Whipped Cream and Berries
Print Recipe
Please don't be intimidated by homemade cake, this one is actually SO simple. This is my absolute FAVORITE chocolate cake recipe. It's dense but so moist, and it has the most intense chocolate flavor without being too heavy. We had friends coming over to dinner, and they like to eat healthy food. Like organic almond milk and flax seed kind of healthy food. I happened to want cake for dessert, so I decided to "trick" my friends into eating my delicious cake. Whipped cream and fresh berries are delicious (it's just not quite the same as buttercream frosting!)
Servings Prep Time
8 15 min
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
8 15 min
Cook Time Passive Time
30 min 1 hour
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare your pan. This cake makes enough for 1-9x13 pan or 2-9 inch layers (thick enough to be split further), or 24 cupcakes. I used 9 inch circular cake pans for this recipe for presentation's sake. When using the 9 inch pans, I like to spray a layer of cooking spray, dust with flour, then line with parchment paper. Seriously, this step probably takes the longest in the whole process. That's why I often go with a 9x13 pan!
  3. Combine the coffee, sugar, sour cream, eggs, and oil into a stand mixer, and mix until smooth.
  4. In a separate bowl, add flour, baking soda, salt, and cocoa powder and stir to combine.
  5. Turn on the stand mixer, add 1/2 of the dry ingredient combo, then mix for 30 seconds. Scrape the sides. Add the rest of the dry ingredient combo, mix for one minute, scrape sides, then mix for 30 more seconds.
  6. Pour the cake into the prepared 9 inch cake pans.
  7. Bake for 25-30 minutes or until a toothpick stuck into the middle comes out clean. Remove from pan, and set on cooling racks until cool to the touch.
  8. While the cake is baking, clean out your mixer so you can make the whipped cream.
  9. Add the whipping cream, vanilla extract, and powdered sugar to the mixer. Using the whisk attachment, whip the cream for a couple of minutes until it turns into fluffy cream. Place in the fridge.
  10. Wash the berries and dry thoroughly. Cut strawberries in half, depending on size.
  11. Once the cake is cooled, it's time to assemble. For presentation's sake, I cut my layers in half. On a cake pedestal, place one half of a layer cut side up. Add 1/4 of the whipped cream and 1/4 of the berries. Repeat until all layers and toppings are added. Store in the fridge until ready to eat.
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