One of the best things Paul and I are doing right now for ourselves is making sure we get out and socialize every month. It is SO EASY to get wrapped up in life with two littles, work, etc, and look up and all of a sudden it’s Spring. Wasn’t it just Thanksgiving?!
I came up with the idea of a supper club from Jen Hatmaker’s book For the Love. More on our Supper Club, and honestly probably on Jen Hatmaker too, coming soon. However, the gist of supper club is that we are there to not only celebrate friendship in this phase of our life, but also to celebrate the food. We are “foodies” and we love to explore new recipes that challenge us. Plus, we LOVE to host and cook for our loved ones.
Last supper club, it was our turn to host. Paul took care of the main course–paella, DELICIOUS, recipe to come–and I took care of the dessert and sangria! For this dessert, I mostly followed the recipe at Living Beautahfully. If you guys aren’t following Ashley, stop what you’re doing and subscribe, follow on Insta, do it all. Her recipes are TO DIE FOR! I say that I mostly followed the recipe because I could not get my filling to work just like hers, so I changed it up. You can check out her recipe at that link, but for mine, I made a few changes. The main change is that I added the filling mixture to some chocolate buttercream, which thickened it, because I couldn’t get mine thickened enough and I was running out of time. Also, I don’t have 6-inch cake pans–adding it to the wish list–so I used two 9-inch pans. You guys, Ashley is a goddess, her recipes are perfection, you have to try this out!
To decorate my version of the Double Berry Chocolate Cake, I used my Inside Out Chocolate Dipped Strawberries . Make sure you check those out, because honestly, they could be a delicious and easy dessert all on their own. So without further ado, here’s a recipe that will make your day!
Double Berry Chocolate Cake with Chocolate Buttercream and Raspberry & Strawberry filling
Ingredients
Cake Ingredients
- 2 cup granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- ½ cup cocoa powder
- 3 tsp vanilla extract
- 2 cups all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
- ¾ cup HOT water
Chocolate Buttercream Frosting
- 4 sticks salter butter, softened
- ¾ cup cocoa powder
- ½ tbsn vanilla extract
- 6-9 tbsn buttermilk to desired thickness, milk also ok in a pinch
- 1 bag (5-6 cups) powdered sugar I started with 5 and added as needed
Double Berry Filling
- 2 cups strawberries I used fresh, could use frozen
- 2 cups raspberries same as strawberries
- ¾ cup granulated sugar
- 2 tbsn corn strach
- 2 tbsn lemon juice
- ½ cup water, divided
Instructions
Cake Instructions
- Preheat oven to 350F. Grease and flour either three 6-inch or two 9-inch cake pans; set aside.
- In an electric mixer slowly sift together flour, sugar, soda, salt and cocoa.
- Add oil and combine till it forms a mixture like wet sand.
- Then add buttermilk, eggs and vanilla and combine thoroughly.
- Then slowly add in the hot water and mix till combined. DO NOT over mix.
- Disburse between pans and bake for 25-30 mins or until it passes the toothpick test.
Chocolate Buttercream Cake
- Cream together butter, cocoa and vanilla.
- Then slowly add powdered sugar in alternating with cream (adding 1-2 TBL at a time). Beat until fluffy and a nice spreadable consistency.
Double Berry Filling
- Place berries in a saucepan with, sugar and lemon juice and half the water.
- Heat on low to medium until sugar is dissolved. Then mash any remaining large parts of fruit.
- In a separate small bowl – add the cornstarch to the remaining water and mix well. Add to fruit mixture.
- Cook on low -the mixture will thicken and looks glossy. Set aside to cool in a new bowl.
- ADD the filling to a cup of chocolate buttercream frosting. Keep mixing until the consistency is thick enough to spread on the cake and stay in place.
ASSEMBLY
- Allow cakes to fully cool, preferably in the freezer for at least 1 hour. This will allow them to set and be much easier to work with.
- Lay your first cake layer onto a cake stand or board and spread the filling on top.
- Repeat steps with the remaining layers. Frost cake with remaining frosting.
- Top the cake with either remaining filling and berries or use fresh berries and flowers to top the cake.