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Berry-Topped Chocolate Cake
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Prep Time:
40 minutes
Total Time:
1 hour 50 minutes
Ganache: Luxurious chocolate and cream blend, effortlessly elevating any dessert.
Ingredients:
  • 1 box devil’s food cake mix with pudding
  • Vegetable oil and eggs called for on cake mix box
  • 1 cup water
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup seedless raspberry preserves
  • 1 teaspoon vanilla
  • 2 to 3 teaspoons milk
  • 12 oz semisweet baking chocolate, chopped
  • 6 tablespoons butter (do not use margarine)
  • 1/3 cup whipping cream
  • 1 tablespoon seedless raspberry jam
  • 1 cup fresh berries, such as raspberries, blackberries, strawberries and/or blueberries
Instructions:
  • Prepare the cake mix as directed on the box for round pans, using the specified oil, eggs, and water. Bake according to package instructions. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to cooling racks. Allow them to cool completely for about 1 hour. Trim the rounded tops off the cakes using a serrated knife to create an even surface.
  • In a medium bowl, whisk together filling ingredients with an electric mixer on low speed until just blended, adding milk as needed for desired spreading consistency. Chill in the refrigerator until ready to use.
  • In a small saucepan, gently heat the ganache ingredients on low heat, stirring often, until the chocolate is melted and the mixture is smooth. Chill in the refrigerator for about 45 minutes, stirring occasionally, until slightly thickened and easy to spread.
  • Prepare and Garnish Slice each cake layer horizontally to create 4 layers. Fill each layer generously with 1/3 cup of filling. Cover the sides and top of the cake with ganache.
  • In a medium microwave-safe bowl, heat raspberry preserves in the microwave on High for 10 to 20 seconds until melted. Mix in the berries, gently toss to coat. Arrange the coated berries on top of the cake and store loosely covered in the refrigerator.

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