Best 6 One Bowl Double Chocolate Triple Layer Cake With Berries Recipes

CHOCOLATE CAKE WITH MIXED BERRY AND CREAM CHEESE FILLING

Steps:

• Preheat oven to 350 F degrees.
• You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter, butter each pan well.
• In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 2 prepared pans, equally.
• Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
• Add the mixed berries to a medium size sauce pan. To it add the sugar, cornstarch and lemon juice. The mixed berries that were in the bag I used, were raspberries, strawberries and blueberries. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it's done.
• In a small sauce pan add the heavy cream, chocolate chips and instant coffee together and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely, refrigerate if needed.
• To make the cream cheese and whipped cream topping, you'll need heavy cream, confectioner's sugar, vanilla extract and cream cheese. Start by placing the heavy cream in the bowl of your mixer and mix until the cream has thickened and it forms soft peaks. Add the remaining ingredients and mix until the cream cheese is fully incorporated in the whipped cream. The cream cheese should be at room temperature so that it mixes easier. The mixture should be thick enough so that it's spreadable.
• To assemble the cake, cut each cake into 3 pieces or 2 pieces, first cutting off the top part of the cake, so that the cake is even on the top. On a plate, add the first cake piece, then add a layer of fruit filling, another cake piece, cream cheese filling, cake piece, fruit filling, cake piece, cream cheese filling, cake.
• Refrigerate the cake for a couple hours so that it sets. After a couple hours cut out the uneven parts from sides of the cake with a sharp knife. Using a cake spatula, spread the ganache evenly over the top and side of the cake. Top with sliced strawberries.

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
• Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

ONE-BOWL DOUBLE CHOCOLATE TRIPLE LAYER CAKE WITH BERRIES

Steps:

• Preheat oven to 350°F.
• Butter and line three 9 inch cake pans with parchment paper, or instead of lining use non stick cake pans and just butter well.
• Combine the flour, cocoa, brown sugar, granulated sugar, baking soda and salt in a large mixing bowl; blend well, add the butter with the mixer on low, blend until crumbly.
• Stir the milk with the lemon juice.
• Add half the milk mixture, blending on low speed for 1 minute, increase the speed to medium. Beat in the remaining milk mixture, eggs, and vanilla until batter is smooth, scraping the sides of the bowl as needed.
• Divide the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted into the centre of one layer comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.
• Frosting:.
• In a clean bowl, beat the butter until creamy, beat in the eggs and vanilla until light; sift icing sugar with the cocoa; add the icing sugar mixture and beat until fluffy. Frost between the layers, adding a few berries on top of the frosting on each layer. Frost the sides and the top of the cake. In another bowl combine the frozen berries and the berry sugar, mix to coat.
• Place half a dozen berries in the middle top of the cake on top of the frosting.
• Serve the rest of the berries beside each slice of the cake.

PERFECT ONE-BOWL CHOCOLATE LAYER CAKE

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position).
• Grease and flour two 9-inch round cake pans ( can use 8-inch cake pans an increase the baking time slightly).
• In a large bowl combine the sugar with flour, sifted cocoa powder, baking powder, baking soda and salt; mix until combined.
• Add in eggs, cooled coffee, buttermilk or milk, vanilla and oil; mix using an electric mixer at medium speed beat until smooth.
• Add in the water/coffee mixture and beat for another 2 minutes (batter will be quite thin).
• Divide mixture evenly between the two cake pans.
• Bake for about 30-35 minutes or until cake tests done (the baking time will vary depending on what size of pan you use).

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
• Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
• Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

ONE BOWL CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
• In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
• Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.