Well, it’s almost Valentine’s Day. A holiday that evokes lots of different feelings for people; some good, some not so good. For us, we are a pretty low key couple and have gotten by in the past by getting a heart shaped pizza and a bottle of wine. I’m guessing that our celebrations this year will be pretty similar!
But, no matter what we end up doing for dinner, I can guarantee you that there will be chocolate for dessert! Now, this cake certainly is not a healthy cake. It has butter, refined sugar, and lots of cocoa powder. But, I can tell you that it is really delicious and I don’t think you will regret eating it for a second! There are lots of berries in the cake too though, so that kinda makes up for things, right?!
This recipe makes two cakes, because one is never enough! I used my favorite Gluten Free Chocolate Cake base for this recipe and just cut the recipe down from three layers to make two cakes. I lined the bottom of the pan with lots of delicious mixed berries and then spread the chocolate cake batter on top. If you love chocolate and berries together (is there anyone who doesn’t?!) then you will be as obsessed with this cake as I am! Each bite is the perfect combination of moist chocolate cake and sweet berries that will be perfect for your Valentine’s Day dessert or just a weeknight dessert!
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 5 cups mixed berries, your favorites, plus more for garnishing if desired
- 1 3/4 cups gluten free 1:1 baking flour, I always use Bob’s Red Mill Gluten Free 1:1 Baking Flour for best results
- 1 cup cocoa powder, sifted
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2/3 cup packed light brown brown sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup almond milk or regular milk
- 1 cup plain non-fat Greek yogurt
- Whipped cream for topping, if desired
- Preheat oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans and line each with a circle of parchment paper, just to cover the bottom of the pan. Melt the 2 tablespoons of butter and evenly distribute between the two pans. Sprinkle 1 tablespoon sugar over the melted butter and then distribute 2 1/2 cups mixed berries into the bottom of each pan. Set cake pans aside.
- In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
- Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
- Equally distribute the batter on top of the berries in each cake pan and spread out to make sure the berries are completely covered with cake batter. Bake cakes for about 50-55 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 30 minutes before flipping. It is even better if you can allow cake to cool in the refrigerator for some time. Carefully, place a plate on top of the cake and flip cake over. Peel parchment paper off, if it sticks and enjoy! Top with whipped cream and mixed berries, if desired.
Recipe makes two 8 inch cakes