Naked Chocolate Layer Cake with Berries 

Naked Chocolate Layer Cake with Berries
Ingredients
Chocolate Cake
3 1/2 cups (500g) all-purpose flour
1/3 cup (40g) cocoa powder
pinch of salt
3/4 tsp (3g) baking soda
1tbsp (12g) baking powder
7oz (200g) unsalted butter, softened
1 1/3 cups (260g) granulated sugar
1 tsp (5g) vanilla extract
4 large eggs
1 1/2 cups (360 ml) milk
Berry Filling
1/3 cup (35g) cornstarch
3tbsp (50ml) water
5.3oz (150g) raspberries
5.3oz (150g) blackberries
5.3oz (150g) blueberries
1tbsp (15ml) lemon juice
3/4 cup (150g) granulated sugar
Berry Sauce
1.8oz (50g) raspberries
1.8oz (50g) blackberries
1.8oz (50g) blueberries
3tbsp (30g) granulated sugar
Swiss Meringue Buttercream
4 (about 130g) egg whites, room temperature
1 cup+3 tbsp (240g) granulated sugar
1 1/4 cups (270g) unsalted butter, room temperature, cut in pieces
Instructions
1. Preheat oven to 350°F (180°C) and prepare two 8-inch (20 cm) cake pans, with parchment paper circles in the bottom and grease the sides.
2. Combine the flour, baking powder, baking soda, cocoa powder and salt in a medium-sized bowl and set aside.
3. Add the butter and sugar to a large bowl and beat together until light in color and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing until mostly combined after each.
4. Gradually add dry ingredients while alternating with milk and mix on low speed until well combined.
5. Divide evenly between prepared cake pans and bake in a preheated oven for 40-45 minutes. The cakes should be ready when the sides of the cake start to come away from the tin and a skewer inserted in the middle of the cake comes out clean.
6. Remove the cakes from the oven and allow to cool for about 5-10 minutes, then remove to cooling racks to cool completely.
7. Prepare berry filling. Combine the cornstarch with water, set this mixture aside.
8. Place the berries, sugar and lemon juice into a saucepan and bring to a boil, stir them occasionally. Then pour the cornstarch mixture into the pan and cook over medium heat, stirring consistently, until the mixture thickens and comes to a boil. Take the pan off the heat and pour the filling into a container. Refrigerate and allow to cool completely.
9. Prepare the berry sauce, so it has time to cool before preparing the Swiss meringue buttercream. Place the berries and sugar in a small saucepan and place over medium heat. Bring to a simmer, stirring occasionally, for about 5-7 minutes, until the sauce thickens. Remove from heat and sieve to remove seeds.
10. Prepare the Swiss meringue buttercream. Place egg whites and sugar into the bowl.
11. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk constantly until mixture reaches 150°F (65°C). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
12. Remove from heat and whip on high speed for about 8-10 minutes, until meringue is glossy, stiff, and cool to the touch, around 80°F (26°C). The bowl should not be warm at all as it may melt the butter.
13. Lower the speed of the mixer and add the butter, one tablespoon at a time. Don’t add the next tablespoon until the previous one is fully mixed in. Then resume high speed and mix for at least 7-10 minutes until the frosting is light and fluffy. (The mixture can go from liquid to grainy, so keep beating until you have a thick, smooth cream).
14. Add the berry sauce and mix on med-high until incorporated.
15. Transfer the frosting into a piping bags tipped with a star tip; I used Wilton #6B open star.
16. Assemble the cake. Use a large serrated knife to remove the domes from the top of the cakes., then split each layer in half. You will have 4 cake layers.
17. Place the first layer of cake on a serving plate. Pipe cream out on top of the sponge, starting on the edge of the cake and working your way towards the middle. Spread 1/3 of the cooled berry filling on top of frosting. Add the second layer of cake and repeat the same steps. Refrigerate for about 4-6 hours or overnight.
18. Before serving, decorate with fresh berries and mint leaves. Enjoy!
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