Chocolate Berry Cake for Tea

Baking and Desserts | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate Berry Cake for Tea

Ingredients

Wheat Flour - 21.2 oz
Chocolate eggs - 3 pieces
Baking Powder - 2 teaspoons
Activated Baking Soda - 1 teaspoon
Raspberry leaves - 3.5 oz
Strawberry - 3.5 oz
Cocoa Powder - 1 tablespoon
Sour Cream - 8.8 oz
Salt - a pinch
Chocolate - 3.5 oz
Butter - 1.8 oz
Milk - 1 fl oz
Ground Cinnamon - 1 teaspoon
Sugar - 3.5 oz
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Prepare two deep bowls for making the batter. In the first one, mix the flour, salt, baking powder, and baking soda, then add the sour cream.

Step 2

Melt the butter in a saucepan over low heat. In the second bowl, mix the melted butter with sugar, whisking for at least 3 minutes. Add the eggs and whisk thoroughly. Add the cinnamon.

Step 3

Slowly add the flour mixture, baking soda, sour cream, and baking powder to the bowl with the whipped butter, sugar, and eggs, mixing all the ingredients thoroughly. The batter should have a consistency similar to thick sour cream. Grease the cake pan with butter or cooking fat. Preheat the oven to 392°F.

Step 4

Filling: mix the sugar, cocoa powder, strawberries, and raspberries.

Step 5

Evenly pour 1/3 of the batter into the bottom of the pan, distribute some of the filling on top, then add the next 1/3 of the batter, distribute the filling again, and repeat until all the batter and filling are used. You will have several layers.

Step 6

Place the pan with the batter in the preheated oven, reduce the oven temperature to 356°F. Bake for 45 minutes. Check the readiness of the cake with a match or toothpick by piercing the cake in the middle. If the toothpick comes out dry, the cake is ready.

Step 7

Transfer the cake to a rack to cool. In a saucepan, melt the chocolate, add the milk and 50 g of butter. Pour the hot chocolate over the cake and decorate with berries.