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