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Berry-Topped Chocolate Cake

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  • Prep 40 min
  • Total 1 hr 50 min
  • Servings 16
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Ganache is simple a rich chocolate and cream mixture; it's easy to make but adds an elegant touch to any dessert.
Updated Sep 20, 2016
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Ingredients

Cake

  • 1 box devil’s food cake mix with pudding
  • Vegetable oil and eggs called for on cake mix box
  • 1 cup water

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup seedless raspberry preserves
  • 1 teaspoon vanilla
  • 2 to 3 teaspoons milk

Ganache

  • 12 oz semisweet baking chocolate, chopped
  • 6 tablespoons butter (do not use margarine)
  • 1/3 cup whipping cream

Decorations

  • 1 tablespoon seedless raspberry jam
  • 1 cup fresh berries, such as raspberries, blackberries, strawberries and/or blueberries

Steps

  • 1
    Make Cake, Filling and Ganache Heat oven to 350 °F (325° F for dark or nonstick pans). Spray 2 (8- or 9-inch) round pans with cooking spray. Make and bake cake mix as directed on box for round pans, using oil and eggs called for on box and the 1 cup water. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Using serrated knife, cut rounded top off cakes to make a level surface.
  • 2
    In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency. Refrigerate until ready to use.
  • 3
    In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Refrigerate about 45 minutes, stirring occasionally, until slightly thickened and spreadable.
  • 4
    Assemble and Decorate Cut each cake layer horizontally to make a total of 4 layers. Fill each layer with a generous 1/3 cup filling. Spread ganache over side and top of cake.
  • 5
    In medium microwaveable bowl, microwave raspberry preserves on High 10 to 20 seconds or until melted. Add berries to preserves; toss gently to coat. Arrange berries on top of cake. Store loosely covered in the refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This rich chocolate cake gets a special touch with the added preserves on the top. Try raspberries, blackberries and strawberries for an extra decadent look.
  • tip 2
    The preserves add a special shiny touch to the fruit on this pretty cake. Use seedless preserves for the best look.

Nutrition

430 Calories, 26g Total Fat, 4g Protein, 45g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
330mg
14%
Potassium
200mg
6%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
10%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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