Chocolate Layer Cake with Cream and Berry Jelly Filling
Serves 12 | Prep Time: 1 hour | Chill Time: 4 hours | Difficulty: Medium

Ingredients

For the Chocolate Sponge (3 layers)

6 large eggs

180 g (1 cup) granulated sugar

150 g (1 ¼ cups) all-purpose flour

30 g (1/4 cup) cocoa powder

1 tsp baking powder

A pinch of salt

For the Cream Filling

400 ml (1 2/3 cups) heavy whipping cream

250 g (1 ¼ cups) mascarpone cheese or cream cheese

100 g (1/2 cup) powdered sugar

1 tsp vanilla extract

For the Red Berry Jelly Layer

300 g (2 cups) frozen or fresh raspberries or cherries

3 tbsp sugar (adjust to taste)

1 tbsp lemon juice

1 tbsp cornstarch dissolved in 3 tbsp cold water

For the Chocolate Ganache Topping

150 g (1 cup) dark chocolate, chopped

120 ml (1/2 cup) heavy cream

Optional: 1 tbsp butter for shine

---

Instructions

1. Prepare the Chocolate Sponge

Preheat the oven to 180°C (350°F). Grease and line a 30×40 cm rectangular baking pan (or use two smaller ones).

In a large bowl, beat the eggs and sugar until pale, thick, and tripled in volume (about 8-10 minutes).

In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

Gently fold the dry ingredients into the egg mixture using a spatula. Do not overmix.

Pour into the prepared pan, smooth the top, and bake for 20-25 minutes or until a toothpick comes out clean.

Let cool completely, then cut horizontally into 3 even layers.

2. Make the Berry Jelly

In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat until soft and juicy (about 5 minutes).

Stir in the cornstarch slurry and cook until thickened.

Allow to cool completely before layering.

3. Prepare the Cream Filling

In a bowl, whip the heavy cream to soft peaks.

In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.

Gently fold the whipped cream into the mascarpone until fluffy and smooth.

4. Assemble the Cake

Place the first sponge layer on a serving tray. Spread half the berry jelly, then a layer of cream.

Add the second sponge, repeat with the rest of the berry jelly and cream.

Top with the final sponge layer.

5. Finish with Chocolate Ganache

Heat the cream until just steaming, then pour over chopped chocolate.

Let sit 1 minute, then stir until smooth. Add butter for extra shine.

Pour ganache over the top layer and spread evenly. Use a fork or toothpick to make a grid design if desired.

6. Chill and Serve

Refrigerate the cake for at least 4 hours or overnight for best results.

Slice with a hot knife for clean layers and serve chilled.

This cake is a show-stopping dessert perfect for celebrations. The combination of fluffy chocolate sponge, velvety cream, fruity tang, and glossy ganache makes every bite irresistible.