Recipe: Chocolate Dipped Berry Cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The Blonde Who Bakes Whitney Berge whips up a delicious Valentines Day dessert.

Chocolate Dipped Berries with Chocolate Cake

Author: Whitney Berge


For chocolate dipped berries:

  • Fresh strawberries, raspberries, and blackberries
  • 2 cups heavy cream
  • 16 oz. bittersweet chocolate (chopped finely)

For chocolate cake:

  • 3/4 cup water
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 1/2 tsp vanilla
  • 3/4 cup cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking soda


For chocolate dipped berries:

Place chopped chocolate in the bowl of a food processor. Heat heavy cream in microwave for 3-4 minutes. Pour cream into chocolate. Let sit for 2 minutes. Process it by pulsing several times until smooth.

**If you would like to make Ganache into a frosting, allow to cool for 2 hours. Whisk on high for 2-3 minutes.

For chocolate cake:

Mix all liquid ingredients in order listed. Add in dry ingredients in order. Prep pans with baking spray. Preheat oven to 350-370 degrees f.
Pour into prepared pans. Bake for 30-45 minutes (depending on pan size).

Not so good at DIY? Order treats for Valentines Day by Friday, February 10th on Whitney's website. Whitney will also be teaching a Valentines class on Tuesday February 7th, 5-7pm in Spanish Fork.