Chocolate Cake with Cream and Berries

Chocolate cake with berries and cream

What could be better than a chocolate cake?

This delicious treat is a simple and easy chocolate cake with a sweet and soft filling of whipped cream and berries!
I used blueberries and strawberries but you can use any fruit you like, such as blackberries, raspberries, or peaches!

Chocolate cake with berries and cream

Chocolate cake with cream and berries

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Cakes, Dessert
Cuisine American
Servings 2 people



  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 sticks butter
  • 4 tbsp unsweetened cocoa powder
  • 1 cup warm water

Filling – Fresh Fruit Syrup

  • 1 cup blueberries (could be frozen)
  • 1 cup strawberries (in quarters) (could be frozen)
  • 1/4 cup sugar
  • 1/4 cup Oporto or Water

Filling – Whipped Cream

  • 1 cup cream (35%) (cold)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup caramel spread or dulce de leche (optional)



  • Preheat the oven to 350 F.
  • In a large bowl, combine the flour, baking soda, sugar and salt. Mix together and set aside.
  • In another bowl, mix the buttermilk, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, add the butter, cocoa and water. Whisk together to combine and bring to a boil and cook for 10 seconds. Let it rest for a minute.
  • Pour the chocolate mixture into the flour mixture and mix it all together. Then add the egg mixture and stir together until well mixed.
  • Lastly, pour the mixture into a quarter sheet pan with parchment paper and bake for 20 minutes.
  • Let it cool very well, to prevent the filling from softening.

Filling – Fresh Fruit Syrup

  • In a medium saucepan, add the fruits, with the sugar and Oporto (or water) and let it reduce until the sauce is thick.
  • Let it cool and keep it in the fridge for at least 2 hours.

Whipped cream:

  • Using the mixer, add the cream, sugar and vanilla. Whisk all together until getting a firm whipped cream.
  • Let it rest covered with a film wrap in the fridge until you are ready to use it.

Fill & layer the cake

  • Using a 10cm (3 ½”) cookie cutter, cut circles from the cake and start layering adding the cream first, then the fruit syrup, and repeat until you have 3 layers of cake.
  • If you prefer, you can cut the cake as rectangles and do all the layering.
  • On the last layer, you can add caramel spread (dulce de leche) before the cream, or between layers as well.
    To finish, top up with fruits.


Keyword blueberry, cake, chocolate, cream, fruits, mini cakes, strawberry, sweet
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