Servings: 2 small cakes
- Mixing bowls
- 12-by-16-inch rimmed baking sheet
- Round cutter
- Kitchen scale
INGREDIENTS
- 1 cup each fresh raspberries, sliced strawberries, and blueberries
Batter:
- 1½ cups/300 grams granulated sugar
- 5.3 ounces/150 grams unsalted butter, melted
- ½ cup/100 grams oil
- 3 large eggs plus 1 egg yolk/200 grams
- 2 tablespoons cocoa powder
- ½ teaspoon natural red gel food coloring
- 2 cups/280 grams all-purpose flour
- ¾ cup/180 grams milk
- 1½ teaspoons/6 grams baking powder
- ½ teaspoon/3 grams baking soda
- ½ teaspoon salt
Cream:
- 2 cups/480 grams heavy whipping cream
- 7 ounces/200 grams cream cheese, softened
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Heat oven to 350°F/175°C convection. Line a 12-by-16-inch rimmed baking sheet with parchment.
- Whisk sugar, melted butter, and oil until glossy. Add eggs and yolk and whisk until fully emulsified. Whisk in cocoa powder and red food coloring until evenly colored. Add flour, baking powder, baking soda, salt, and milk and stir just until smooth and combined.
- Spread batter evenly in the prepared pan. Bake until the cake springs back lightly and a toothpick inserted shows moist crumbs, 25 to 30 minutes. Cool completely in the pan on a rack.
- Cut 6 rounds with a cutter. For each cake, stack 3 layers.
- In a stand mixer fitted with the whisk, beat heavy cream, cream cheese, sugar, and vanilla on medium speed until thick, smooth, and stable, 3 to 4 minutes.
- Place one cake layer on a plate. Spread or pipe an even layer of cream. Repeat with remaining layers to form 3 cake layers and 3 cream layers. Finish with berries. Chill 20 minutes before serving for clean slices.