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Velvet Berry Symphony
A feast for the senses, our Velvet Berry Symphony cake layers fluffy red velvet sponge with a luscious mix of the freshest berries and a velvety cream cheese frosting. Garnished with hints of edible gold flakes, this cake is as opulent as it is delicious.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- Edible gold flakes (for garnish)
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the mixed berries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined and fluffy.
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
- Garnish with edible gold flakes.
- Slice and serve the Velvet Berry Symphony cake, and enjoy!
Store any leftovers in an airtight container in the refrigerator.
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Espresso Chocolate cake
A coffee lover’s dream, this rich and moist chocolate cake is infused with aromatic espresso and layered with a creamy mocha ganache. Elegantly finished with dark chocolate shavings, it’s the perfect balance of bitter and sweet for an indulgent escape.
Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup strong brewed espresso, cooled
- 1/2 cup boiling water
- For the mocha ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
- 2 tablespoons brewed espresso
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
- In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the brewed espresso until the batter is smooth.
- Gradually add the boiling water, stirring until the batter is thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the mocha ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and brewed espresso. Let it sit for 1-2 minutes, then whisk until smooth and well combined.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of mocha ganache on top. Place the second layer on top and cover the entire cake with the remaining ganache.
- Decorate with dark chocolate shavings.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set.