Berries & Cream Chocolate Cake

[ingredients title=”Cake”]

• 2 cups sugar

• 2 cups all-purpose flour

• ½ cup butter

• ½ cup vegetable oil

• 1 cup water

• ⅓ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ cup buttermilk

• 2 eggs

• 1 teaspoon salt

• ½ teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1 pint of blueberries

• 1 quart strawberries, sliced

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[ingredients title=”Frosting”]

• 2 cups of whipping cream
• 1 teaspoon unflavored gelatin
• 2 tablespoons water
• 4 tablespoons powdered sugar

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[directions title=”Cake Method”]

1. Preheat oven to 375 degrees. Grease and flour two 8” cake pans.
2. Sift sugar and flour together; set aside.
3. In a small saucepan, melt butter, oil, water and cocoa. Bring mixture to a boil, remove from heat and add to the dry ingredients.
4. Dissolve baking soda in buttermilk. Add eggs, salt, cinnamon and 1 teaspoon vanilla extract to the cocoa flour mixture and stir well.
5. Pour batter into 8” cake pans. Bake at 375 degrees for about 30-35 minutes, until a toothpick inserted into the center comes out clean.
6. Remove cakes from oven. Set cake pans on cooling rack for 5-10 minutes. Carefully, flip the pans to remove the cakes. They should come out easily if properly greased/floured. If you’re having difficulty removing the cakes, run a sharp knife around the edges.
7. Return the cakes back onto the cooling rack and cool completely.

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[directions title=”Frosting Method”]

1. Combine the gelatin and water together allowing the gelatin to absorb the water (approx. 5 minutes). Place bowl in microwave and cook for 5 seconds or until gelatin melts completely. Set aside to cool while you make your whipped cream.
2. In a large bowl, using a mixer, mix (on high speed) whipping cream to form soft peaks. Add powdered sugar and gelatin; continue mixing the cream until stiff peaks form. (Gelatin keeps the whipped cream from breaking down)

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[directions title=”Assemble”]

1. Once the cakes have cooled you can start assembling.  Lay one cake on serving plate or platter, layer with about half of the whipped cream frosting; then layer with sliced strawberries and blueberries. Repeat for top layer.*If you’re looking to match the photograph perfectly we used a quarter of the pint of blueberries and half of the strawberries. The remaining fruit was served separately as additional topping.

[/directions]

If you enjoy the warm cinnamon note in this dessert, you may also like this spice cake with bourbon and pecans.

If you enjoy lighter layer cakes with fresh fruit, you may also like this angel food cake for a similarly airy dessert base.

If you’re in the mood for another chocolate dessert, you may also like these chocolate chip oatmeal cookies.

If you have leftover cake, you can turn it into chocolate cake pops for a fun no-fork treat.

If you’d like another fruit-forward dessert, you may also enjoy this gluten-free apple cinnamon coffee cake.

If you enjoy warmly spiced layer cakes, you may also like this carrot cake.

If you like strawberry-forward desserts, you may also enjoy No Bake Strawberry Cheese Cake for another creamy berry treat.

If you’re in the mood for another chocolate dessert, you may also like this molten lava cake.