Chocolate Berry Layer Cake
Servings
16
Servings
16
Ingredients
Cake
  • 2 2/3cups wholemeal self raising flour
  • 1cup coconut sugar
  • 1/4cup cocoa/cacao powder
  • 4 eggs
  • 1.5cups almond milk
  • 1tsp vanilla extract
  • 1tsp instant coffee granules
  • 1/4cup coconut oilmelted
Filling
  • 1cup Greek yoghurt
  • 2tsp honey
  • 1cup mixed fresh berries and cherries of choice
  • 10g dark chocolate
Instructions
Cake
  1. Preheat oven to 180C.
  2. Line two 22x22cm round cake tins with baking paper, set aside.
  3. In a large mixing bowl, combine flour, sugar and cocoa/cacao. Mix well to combine.
  4. Add eggs, milk, vanilla, coffee and coconut oil.
  5. Using a hand mixer, beat the mixture for 20 seconds or until just combined and thick, scraping down the sides as needed. Do not
  6. over-mix batter or the cakes will be tough.
  7. Divide batter evenly between the two lined tins.
  8. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
  9. Remove and cool in tins for 10 minutes.
  10. Remove from tins and transfer to wire racks to cool completely.
Filling
  1. Combine yoghurt and honey, mix well.
  2. Once cakes are completely cool, trim tops of cakes to make each even and flat.
  3. Spread half the yoghurt mix over the top of one cake. Add half the fresh mixed berries on top of the yoghurt.
  4. Carefully place remaining cake on top of the other to sandwich together.
  5. Spread remaining yoghurt on top of the cake and add remaining berries.
  6. Run a vegetable peeler along one side of the dark chocolate over the cake, creating chocolate shavings.
  7. Slice into 16 pieces – 1 slice is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe Notes

251 calories per serve

Print Recipe
Chocolate Berry Layer Cake
Chocolate Berry Layer Cake
Course Desserts
Servings
Ingredients
Cake
  • 2 2/3 cups wholemeal self raising flour
  • 1 cup coconut sugar
  • 1/4 cup cocoa/cacao powder
  • 4 eggs
  • 1.5 cups almond milk
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules
  • 1/4 cup coconut oil melted
Filling
  • 1 cup Greek yoghurt
  • 2 tsp honey
  • 1 cup mixed fresh berries and cherries of choice
  • 10 g dark chocolate
Course Desserts
Servings
Ingredients
Cake
  • 2 2/3 cups wholemeal self raising flour
  • 1 cup coconut sugar
  • 1/4 cup cocoa/cacao powder
  • 4 eggs
  • 1.5 cups almond milk
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules
  • 1/4 cup coconut oil melted
Filling
  • 1 cup Greek yoghurt
  • 2 tsp honey
  • 1 cup mixed fresh berries and cherries of choice
  • 10 g dark chocolate
Chocolate Berry Layer Cake
Instructions
Cake
  1. Preheat oven to 180C.
  2. Line two 22x22cm round cake tins with baking paper, set aside.
  3. In a large mixing bowl, combine flour, sugar and cocoa/cacao. Mix well to combine.
  4. Add eggs, milk, vanilla, coffee and coconut oil.
  5. Using a hand mixer, beat the mixture for 20 seconds or until just combined and thick, scraping down the sides as needed. Do not
  6. over-mix batter or the cakes will be tough.
  7. Divide batter evenly between the two lined tins.
  8. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
  9. Remove and cool in tins for 10 minutes.
  10. Remove from tins and transfer to wire racks to cool completely.
Filling
  1. Combine yoghurt and honey, mix well.
  2. Once cakes are completely cool, trim tops of cakes to make each even and flat.
  3. Spread half the yoghurt mix over the top of one cake. Add half the fresh mixed berries on top of the yoghurt.
  4. Carefully place remaining cake on top of the other to sandwich together.
  5. Spread remaining yoghurt on top of the cake and add remaining berries.
  6. Run a vegetable peeler along one side of the dark chocolate over the cake, creating chocolate shavings.
  7. Slice into 16 pieces – 1 slice is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe Notes

251 calories per serve