Chocolate Berry Cake

This cake was designed for my husband’s bitrhday. He loves combination of chocolate and fruit in cakes. Do you, too? Keep on reading!

Chocolate Berry Cake is composed of cocoa crust, jelly-like middle with whole berries, and mild chocolate mascarpone cream. Flavours of chocolate and berries complete wonderfully, and the cake is just sweet enough. The cake will be loved even by those who aren’t fans of classic layer cakes with sponge and frosting, and those who like creamy cakes. Chocolate cream resembles mousse by its structure but its preparation is much easier because you simply mix it, without any cooking.

Frozen berries can be used. To make the middle berry layer hard enough to move it on the cocoa crust, raspberry flavoured pudding powder was added to the berries. You can also use blueberry or strawberry flavour. While moving the middle on the crust, be extra careful because it is very fragile and quickly sticks to surface. I suggest you make it on tray or plate, covered with plastic folio in round baking tray with smaller diameter than the whole cake.

Nevertheless, anyone with a little baking experience can make the cake. If you don’t wish to make the middle layer shorter, simply pour the berry jelly on the whole cocoa crust and spread chocolate cream on top. Total preparation time is 3 hours and 30 minutes max, from this 20 minutes for kneading the crust, 20 minutes for baking, 20 minutes for berry middle preparation, 15 minutes for chocolate cream, at least 2 hours for cooling the berry middle layer, and 15 minutes for composing the cake and simple decoration.

Chocolate Berry Cake
Ingredients (for 23 cm cake or 10 pieces)

Cocoa Crust

  • 130 g flour
  • 70 g sugar
  • 50 g unsalted butter
  • 1 egg
  • 1 tsp vanilla essence
  • 20 g raw cocoa powder
  • 7 g baking powder

Berry Jelly Middle Layer

  • 270 g frozen berries
  • 150 ml water
  • 40 g raspberry flavoured pudding powder
  • 4 tbsp sugar

Chocolate Cream

  • 500 g mascarpone
  • 400 ml whipping cream
  • 30 g instant gelatin
  • 2 tbsp powdered sugar
  • 1 tsp vanilla essence
  • 150 g baking chocolate/dark chocolate

Cocoa powder for sprinkle

Assorted berries for decoration



Firstly, prepare the berry middle layer. Warm up berries, sugar, and 50 ml water until boiling. Mix raspberry pudding powder with 100 ml water. Pour the pudding powder into boiling berries with sugar and water. Cook until thick (you may need to wait for a while, don’t worry). Pour onto the smaller baking tray covered with plastic folio and let cool. Set in fridge when cold as room temperature and refrigerate until it is firm enough to move.

Cooked berry middle layer

Prepare the cocoa crust. Simply knead all the listed ingredients into dough. Cover the baking tray with 23 cm diameter with parchment paper and roll out the rough. Arrange it on the bottom evenly and bake for 20 minutes on 180° C.

When the berry middle layer is hardened, it is time to set the cake.

Carefully move the berry layer onto the cocoa crust.

Cocoa crust and berry middle layer

Melt the chocolate. Whip the whipping cream. Add mascarpone and gelatin to the cream. Stir thoroughly. Add powdered sugar, vanilla essence, and melted chocolate. Stir again to get a homogenous mixture. Spread it all over the cake (do not remove the edge of the baking tray).

I simply decorated the cake with sprinkled cocoa powder and berries. I suggest you set the cake in fridge for another hour before serving. Serve cold.


Chocolate Berry Cake

If you like creamy cakes with smaller middle layer, you may want to try the Creamy Choco Orange Cake.
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