Double-Chocolate Layer Cake with Roasted Berries

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Do you ever really need an excuse to eat chocolate? I know I don’t. This cake is absolutely decadent with hints of coffee combined with a filling and topping of roasted blueberries and blackberries. This chocolate cake is masculine and feminine all in one amazing bite.


Whether you want to make this for Father’s Day or a summer birthday bash, this cake will be a hit. The chocolate frosting is made with Private Selection — rich and smooth dark chocolate blended with granules of cranberry, orange, and honey.


Partnering with Kroger has been a treat, because I shop there often and can depend on them for staples such as eggs, butter, and flour at affordable prices making this cake economical, but unforgettable.


When it comes to chocolate cake I have often turned to Ina Garten for inspiration. She has an exceptional moist chocolate layer cake recipe with a very rich chocolate butter cream frosting. It’s a no fail recipe! The buttermilk keeps the cake moist and light, and the bit of coffee in the cake and frosting keeps the sweetness in check. This cake is inspired by her classic recipe, but with a few tweaks, and the addition of the roasted berries adding another dimension of decadence.

You might recognize the roasted berries concept – I recently made a similar filling for these Buñuelo Berry Muffin Cups. With berries in peak season, this cake will be a rustic, yet elegant showstopper.


Double-Chocolate Layer Cake with Roasted Berries

This cake is absolutely decadent with hints of coffee combined with a filling and topping of roasted blueberries and blackberries. This chocolate cake is masculine and feminine all in one amazing bite.
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5 from 1 vote
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Roasted Berries:

  • 6 ounces blueberries
  • 6 ounces blackberries
  • ¼ cup granulated sugar
  • Vanilla bean, split and seeds removed


  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Chocolate Frosting:

  • 7 ounces dark chocolate, recommend: Private Selection Cacao Dark Chocolate Cranberry Orange Bar
  • 1/2 pound unsalted butter, at room temperature, 2 sticks
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder


Roasted Berries:

  • Preheat oven to 450 degrees F.
  • Place blueberries and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
  • Roast for 20 minutes. Cool to room temperature before filling or topping cake.


  • Preheat the oven to 350 degrees F.
  • Spray two 8-inch x 2-inch round cake pans with non-stick cooking spray. Line with parchment paper, then lightly spray parchment and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  • Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, add a thin layer of roasted berries and reserve the remainder for topping.
  • Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Add a rustic mound of roasted berries on top.

Chocolate Frosting:

  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.


You can use raspberries instead of blackberries. 


Calories: 946kcal, Carbohydrates: 119g, Protein: 10g, Fat: 51g, Saturated Fat: 34g, Cholesterol: 130mg, Sodium: 825mg, Potassium: 530mg, Fiber: 8g, Sugar: 85g, Vitamin A: 916IU, Vitamin C: 7mg, Calcium: 112mg, Iron: 6mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.