Chocolate water cake with berries: a delicious, light and genuine chocolate cake, butter and eggs free, turns into a very special birthday cake thanks to the red fruit curd!
On Monday we celebrated our Olivia’s birthday and this is the cake I made for her together with her big sister! For a thousand very practical reasons, I needed a cake easy and quick to prepare, but at the same time I would be sure to get her heart-shaped eyes!
I succeeded with this Chocolate water cake with berries.
The base of the cake is the same that I had already published in this other post, but if there I covered the cake with a chocolate ganache and raspberry, here I used my beloved red fruits curd: the delicious red fruit version of classic lemon curd; an exquisite cream prepared with black cherries, strawberries, raspberries and blueberries!
And finally, many, many fresh berries!
CHOCOLATE WATER CAKE WITH BERRIES
For the chocolate water cake:
- 300 g flour
- 30 g bitter cocoa
- 150 g white or brown sugar
- 10 g baking powder
- 1 pinch of salt
- 120 ml light and delicate quality seed oil
- 360 ml of water
- 60 g chopped dark chocolate
For the red fruit curd:
- 200 g pitted sour cherries
- 100 g clean strawberries
- 100 g mixed berries
- 80 g sugar
- 15 g cornstarch
- 2 egg yolks.
- mixed berries
- sour cherries
Prepare the cake dough.
- Turn on the oven to 180 ° C, pour the flour, cocoa, sugar, baking powder, salt, vanilla and chocolate into a bowl.
- Mix and make a hole in the center.
- Pour the oil and water into the hole and mix with a whisk to get a lump-free dough.Pour the mixture into a 24 cm buttered pan lined with parchment paper (or floured) and bake for 40 minutes.
- Remove the water cake from the oven and let it cool completely.
Meanwhile prepare the curd.
- Put the small fruits and the pitted sour cherries in a pan, add 60 g of sugar and cook over medium heat for 10 minutes.
- Then divide the juice from the fruit using a colander: blend the fruit very well to obtain a homogeneous puree and set the juice aside.
- In a saucepan, beat the egg yolks together with the remaining 20 g of sugar, add the cornstarch and beat again.
- Pour in the juice, always whisking and finally mix with the fruit puree.Bring to the heat and cook for about 10 minutes so that the cream thickens.
- Let it cool in the fridge.
- When the water cake is cold, remove it from the mold, spread the entire surface with the red fruit curd and decorate with fresh berries.
- Refrigerate 1 hour before serving.