We love Chocolate Cake in this house. It is one of my favorite type of cakes to make and is my husbands favorite to eat. Every year my Mother in Law makes this Raspberry Chocolate Cake for my brother in law and it is delicious!
It is SO GOOD, in fact she makes some of my favorite cakes. Like my yearly Birthday request of Coconut Cake OMG it is to die for. Anyways back to chocolate cake…..
This year for Eric’s Birthday he wanted the Raspberry Cake. I had the idea to make it a Berry Cake by adding all of our favorite berries, Raspberries, Blackberries, Blueberries and Strawberries.
One of our favorite jellies we use is a berry jelly and it makes the best PB&J’s. When I told Eric my idea to make the cake with all our favorite berries he was all for it.
I made the jelly filling from scratch but you can certainly use a Triple Berry Jelly instead if you do not have the time. I took my amateur decorating skills up a notch and added fresh berries and a sprinkle of sugar to the top of the cake.
The good thing about my Go To Chocolate Cake Recipe is it will taste just as good without the coffee. I know I know Coffee in Chocolate cake, YES. I was hesistant the first time too but try it!
You do not have to use coffee if you do not want to. Iinstead you can just use water where it calls for coffee.
Coffee usually adds a heavier chocolate taste to a cake. So if you are looking for a not so rich chocolate just use water instead.
We even use or favorite coffee flavor we find at Sprouts, Chocolate Caramel Brownie! I know, it is AMAZING!
If you have never added coffee to your chocolate just try it! I would love to know what you think!
Show me your Berry Chocolate cake and tag me using #moerecipes.
Very Berry Chocolate Cake
- 2 cups of sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup of milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup coffee or water we always have chocolate caramel brownie coffee you can use any kind of coffee flavor if you would like
Berry Filling (make while cake is baking so can cool)
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/2 cup diced strawberries
- 1/2 cup blueberries
- 1/4 cup of sugar
- 1 tablespoon cornstarch
- 1 teaspoon water
- Extra Berries for topping if desired.
- 1/2 1 stick of butter Room temperature
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Butter and flour two 9 inch round baking pans.
Combine all dry ingredients in a mixing bowl and combine. Add eggs, milk, oil and vanilla; beat for 2 minutes.
If you are using a stand mixer I would stop here and not in this next step. Use a spatula or large wooden spoon to mix in coffee. Stir in coffee, batter will be super runny, it is OK I promise.
Pour evenly into two 9 inch greased pans. Bake for 30-35 minutes or until wooden toothpick entered in center comes out clean.
Cool for 10 minutes then remove and set on wire racks to cool completely.
Combine sugar, cornstarch and water in a medium saucepan over medium heat and stir to combine.
Heat until the sugar mixture has melted. Add all berries and stir to combine.
Continue to cook until the berries start to soften and let out juice. Use your spatula or a masher to smash all the berries.
Remove from heat when berry juice has thickened, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.
Beat room temperature butter and cocoa until combined.
Alternately add powder sugar and milk beating until nice and fluffy. Add more milk if needed or powder sugar to thicken more. Add in vanilla extract. Makes about 2 cups of frosting.
Assembling your cake
Once cake and berry filling has cooled completely (must be cooled completely or will melt and affect your cake layers) and your frosting is made, cut tops of cake if needed so they are flat (a lot of people do this I never do, I do not mind rounded cakes they taste the same as perfectly flat round cakes).
Add first cake layer to a cake stand or the cake container you will be storing your cake in. Drop spoonfuls of icing onto cake and frost.
Pipe an extra layer of icing around top of cake to create a "dam" for your jelly filling. Drop spoonfuls of jelly filling onto cake and spread evenly.
Add second layer of cake, frost top and all sides. If jelly oozes out, it is ok.
Assemble berries on top of cake if desired and sprinkle with a bit of sugar. Enjoy.
*Note - You can strain berries if you prefer no seeds in your jelly. You may also just use a berry jelly if you are short on time. Just Follow the same steps in assembling your cake when adding jelly layer.*