Skip to Content
Menu

Berry-Topped Chocolate Cake

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Ganache is simple a rich chocolate and cream mixture; it's easy to make but adds an elegant touch to any dessert.

Berry-Topped Chocolate Cake

  • Prep Time 40 min
  • Total 1 hr 50 min
  • Servings 16
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section