Chocolate Layer Cake with Cocoa

This delightful chocolate cake features fluffy layers, chocolate whipped cream, rich ganache, and fresh berries for a truly dreamy dessert. It’s a rustic and simple cake that showcases the natural sweetness of blackberries from my grandparents’ garden.

Chocolate layer cake with cocoa


Cake layers with cocoa:

6 eggs

250 g sugar

2 tbsp. water

75 g cocoa

75 g flour

50 g potato flour

1 tsp. baking soda

Cocoa whipped cream:

5 dl heavy cream

2 tbsp. cocoa powder

2 tsp. vanilla sugar

Chocolate ganache:

150 g dark chocolate

1,5 dl heavy cream






Chocolate layer cake with cocoa


Here’s a step-by-step breakdown of the recipe for your chocolate cake with cocoa whipped cream and chocolate ganache:

For the Cake Layers with Cocoa:

  1. Preheat your oven to 175°C (347°F) using the hot air setting.
  2. In a mixing bowl, whip the eggs until they become foamy.
  3. Gradually add the sugar to the whipped eggs while continuing to mix. Whip the mixture until it becomes light and airy.
  4. Add water to the mixture.
  5. In a separate bowl, combine the flour, cocoa powder, potato flour, and baking soda. Sift this mixture into the egg mixture.
  6. Use a spatula to gently fold the flour mixture into the egg mixture until fully combined.
  7. Line two 23 cm (9-inch) springform cake pans with baking paper.
  8. Divide the cake batter evenly between the two pans.
  9. Bake the cakes in the preheated oven for approximately 30 minutes. To check if they are done, insert a fork or toothpick into the center of the cakes; it should come out clean without any dough residue.
  10. Allow the cakes to cool completely. You can bake them 1-2 days in advance and store them well-covered. Remember to cut them just before assembling the cake to prevent them from drying out.

For the Cocoa Whipped Cream:

  1. Whip the heavy cream until it reaches stiff peaks.
  2. Gently fold in the cocoa powder and vanilla sugar until fully combined.

For the Chocolate Ganache:

  1. Chop the chocolate into small pieces and place them in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream until it’s just below the boiling point.
  3. Pour the hot heavy cream over the chopped chocolate.
  4. Let it sit for about 5 minutes to allow the chocolate to melt.
  5. Stir the mixture in the middle of the bowl until it’s fully homogeneous.

Assembling the Cake:

  1. Choose your serving dish for the cake.
  2. Remove the chocolate cakes from their molds and cut each one in half horizontally, creating 4 layers in total.
  3. Begin by placing one cake layer on your serving dish.
  4. Spread a portion of the cocoa whipped cream evenly over this layer.
  5. Add a layer of raspberries and strawberries on top of the cream.
  6. Repeat this process until you’ve used all the layers, finishing with a layer of cocoa whipped cream.
  7. Pour the chocolate ganache over the top layer, allowing it to drip down the sides.
  8. Decorate the cake with blackberries and cherries on top.
  9. Refrigerate the cake until you’re ready to serve.
  10. Enjoy your delicious chocolate cake!

Bon appétit

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