Berry Topped Chocolate Cake with Buttercream Frosting
Chocolate cake topped with vanilla buttercream and fresh berries.
Equipment
- 13x9 cake pan
Ingredients
For the Chocolate Cake:
- 4 ounces unsweetened chocolate
- 2¼ cups cake flour (252g)
- ½ tsp. salt
- 2 tsp. baking soda
- 8 tbsp. softened butter
- 1 pound light brown sugar (453g) about two cups plus 2 T.
- 3 large eggs
- 2 tsp. vanilla extract
- 1 cup sour cream
- 1 cup almost boiling water
For the Buttercream Frosting and Fruit Topping:
- 3½ cups sifted powdered sugar (sift before measuring)
- 1 cup softened unsalted butter
- 1 tsp. vanilla extract
- 4 tbsp. heavy cream
- ½ cup each raspberries and blueberries
- 1½ cups strawberries, halved
Instructions
- Begin by making the cake: Preheat the oven to 350 degrees. Coat a 13x9 pan all over with vegetable shortening and sprinkle with flour. Shake out excess flour.
- In a bowl, sift together the flour, salt, and baking soda. Set aside.
- In a two quart saucepan, melt the chocolate on low heat. Remove from the heat and let cool.
- In the bowl of an electric mixer, cream together the butter, sugar, and eggs. Beat on high for four minutes.
- Add the vanilla and melted chocolate, and mix in on low speed.
- Add a third of the sour cream on low speed, and then a third of the flour mixture. Repeat ,adding the sour cream and flour in thirds, and mixing after each addition. Stir just until each element is blended in.
- Turn off the mixer, and by hand, stir in the very hot water. Pour into the baking pan and bake about 35 minutes, or until the cake bounces back when touched. Cool completely on a wire rack.
- For the frosting: In the bowl of the electric mixer, using the the whisk attachment, whip together the powdered sugar, butter, vanilla, and heavy cream. Whip until creamy.
- Top the cake with the berries and serve.
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