Chocolate Cake with Summer Berries

    • Prep Time
    • 15 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 cake
    • Difficulty Level

This is a recipe for chocolate cake with summer berries. It’s simple to put together, and delicious to eat. You can substitute with your fave fruits. I happen to love berries, so I mix up whichever look best to me. I usually mix blueberries, raspberries and strawberries together.

Let the cake cool completely before topping with berries. Enjoy!

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4 Ratings

Ingredients

  • 1 stick unsalted margarine, cut into pieces, plus more for pan
  • 3 tbsp all-purpose flour, plus more for pan
  • 6 oz bittersweet chocolate, finely chopped
  • 3/4 cup sugar
  • 1 large egg yolk plus 3 large egg whites, room temperature, divided
  • 1/4 cup powdered sugar, garnish
  • 1/2 tsp kosher salt
  • 2 cups cut strawberries, raspberries or blueberries

Instructions

  • 1. Preheat oven to 325 degrees Fahrenheit. Grease the pan with the margarine and flour a 9-inch springform pan. Melt the margarine and chocolate in a bowl set over a double boiler (bowl over simmering water), stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar.
  • 2. Slowly whisk in egg yolk, then cocoa powder and salt.
  • 3. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tbsp sugar, and beat until soft, glossy peaks form, about 4 minutes.
  • 4. Gently, fold the flour into your chocolate mixture with a rubber spatula, then fold in the egg whites.
  • 5. Transfer the batter into your greased pan, and bake until set, about 40 minutes.
  • 6. Let the cake cool. Top with berries and dust with powdered sugar before serving. Enjoy!

Instructions

  • 1. Preheat oven to 325 degrees Fahrenheit. Grease the pan with the margarine and flour a 9-inch springform pan. Melt the margarine and chocolate in a bowl set over a double boiler (bowl over simmering water), stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar.
  • 2. Slowly whisk in egg yolk, then cocoa powder and salt.
  • 3. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tbsp sugar, and beat until soft, glossy peaks form, about 4 minutes.
  • 4. Gently, fold the flour into your chocolate mixture with a rubber spatula, then fold in the egg whites.
  • 5. Transfer the batter into your greased pan, and bake until set, about 40 minutes.
  • 6. Let the cake cool. Top with berries and dust with powdered sugar before serving. Enjoy!

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  • 4 people rated this recipe

  • Average Rating

    (2.3 / 5)


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