Three-Tiered Chocolate Cake With Fresh Berries
1 hour and 15 minutes
25 to 35 minutes
Cooling and Setting Time
2 to 3 hours
- 2 cups sugar
- 1 3/4 cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup cocoa powder
- 1 cup coffee, cooled to room temperature
- 1/2 cup plain yogurt
- 4 egg whites
- 14 tablespoons butter, melted
- 2/3 cup strawberry preserves
- 8 ounces semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon liqueur (like Kirsch or Grand Marnier)
- 1/2 pint raspberries
- 1/2 pint blueberries or blackberries
- 1 pint strawberries, tops removed and quartered
- Preheat oven to 350°F. Cut 3 pieces parchment paper to fit bottom of 3 8-inch cake pans. Grease each pan and add parchment rounds.
- Combine sugar, cake flour, cornstarch, baking soda and salt in large bowl. In separate bowl, combine cocoa powder and coffee. Add yogurt and combine well.
- In another bowl, with hand mixer, whip egg whites into soft peaks. With same hand mixer, mix melted butter into dry mixture and then add cocoa mixture until batter is smooth. Fold in egg whites.
- Pour batter evenly into prepared 8-inch cake pans. Bake 25 to 35 minutes or until toothpick inserted in middle of each cake comes out clean. Remove cakes from oven and place on cooling rack 10 minutes. Remove cake from cake pans and place on cooling rack allowing them to continue cooling additional 15 minutes.
- Meanwhile, heat strawberry preserves in microwave 30 seconds. Place first cake layer on small cooling rack on baking sheet lined with wax paper or foil to catch ganache drippings. Spread 1/3 cup strawberry preserves over first layer of cake, and then top with another cake layer and spread remaining preserves over it. Top with remaining cake layer.
- For ganache, place chocolate chips in bowl. Heat cream and pour over chocolate chips. Add liqueur and allow to melt, about 2 minutes. Stir until all chocolate has melted and mixture is smooth. Allow to sit about 10 minutes before liberally pouring over cake and allowing to run down sides. Allow ganache topped cake to sit several hours or at least 1/2 hour in refrigerator. Carefully transfer completed cake to serving plate using 2 spatulas.
- Top with fruit when ready to serve.
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