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Winter Berry Chocolate Cake

k engels

Layers of chocolate sponge, vanilla cream, and berry drizzle
This festive little show-stopper is perfect for Christmas dinners, holiday gatherings, or a cozy night with something sweet. It layers rich chocolate cake with a soft vanilla cream filling and crowns it with whipped cream and glossy red berries.

Styling Note
For our photo, we used tiny red holiday décor accents to add shine and sparkle. For eating, obviously choose fresh cranberries, cherries, or blueberries — they’ll keep the presentation festive, safe, and delicious.

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Winter Berry Chocolate Cake

Yield: 4–6 mini cake stacks
(Makes 4 larger stacks or up to 6 smaller stacks depending on the cutter size — a 2½–3 inch cutter yields 6, a 3½–4 inch cutter yields 4.)

Ingredients

Cake

Vanilla Cream Filling

Warm Berry Drizzle

Toppings

Make the Berry Drizzle

  1. Combine berries, sugar, and lemon juice in a small saucepan.
  2. Cook over medium heat for 5–7 minutes, stirring as it thickens.
  3. Mix cornstarch + water, stir into berries, cook 1 more minute.
  4. Cool slightly before using (warm is best).

Bake the Cake

  1. Preheat oven to 350°F (175°C) and grease a small sheet pan or 8×8 pan.
  2. Whisk dry ingredients in one bowl.
  3. Whisk egg, buttermilk, oil, and vanilla in another.
  4. Combine wet + dry, then slowly stir in hot coffee.
  5. Pour into pan and bake 18–22 minutes or until springy.
  6. Cool completely, then cut rounds using biscuit/cookie cutter.

Make the Cream Filling

  1. Beat cream cheese with powdered sugar and vanilla until smooth.
  2. Add heavy cream and whip until fluffy.

Assemble

  1. Place one cake round on plate.
  2. Pipe or spoon a thick layer of vanilla cream.
  3. Top with another cake round.
  4. Spoon warm berry drizzle over the top.
  5. Add whipped cream “snow.”
  6. Garnish with berries and powdered sugar.

Serve With

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