This chocolate berry cake with cream cheese frosting is pure celebration on a plate: moist chocolate sponge studded with freeze-dried raspberries, crowned with silky cream cheese frosting and a shower of berries. It looks like a patisserie showpiece but bakes up in one simple pan. Chocolate lovers should also try our Quick Chocolate Cake with Dulce de Leche Cream or the No-Bake Chocolate Mousse Cake; the Autumn Apple-Carrot Cocoa Cake is another cozy favorite.
Ingredients
- 130 g (9 tbsp) butter
- 180 g (6.3 oz) chocolate
- 3 eggs
- 100 g (1/2 cup) sugar
- 160 g (1 1/3 cups) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Berries and freeze-dried raspberries for topping
For the frosting:
- 200 g (7 oz) cream cheese
- Sugar to taste
Instructions
- Melt the chocolate with the butter in a double boiler and let cool.
- Separately, beat the eggs with the sugar until pale. Add the melted chocolate, then the flour, baking powder, salt, and freeze-dried raspberries. Mix well.
- Pour into a baking pan and bake at 180C (350F) for 40 minutes.
- For the frosting, beat the cream cheese with sugar until smooth. Spread over the cooled cake and decorate with freeze-dried berries.
Tips
- Let the melted chocolate cool slightly before adding it to the beaten eggs so they do not scramble. Find more chocolate baking guidance at Serious Eats.
- Cool the cake completely before spreading the frosting, or it will slide right off.
- Beat the cream cheese until completely smooth before adding the sugar — no one likes lumps. See more baking tips at Allrecipes.
Nutrition per 100 g: 111 kcal, protein 9 g, fat 2 g, carbs 10 g.