Chocolate Cake with Whipped Cream and Fresh Berries

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Chocolate Cake with Whipped Cream and Fresh Berries
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Health Score:
4,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
851
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie851 kcal(41 %)
Protein15.03 g(15 %)
Fat43.43 g(37 %)
Carbohydrates103.1 g(69 %)
Sugar added49.9 g(200 %)
Roughage5.68 g(19 %)
Vitamin A443.34 mg(55,418 %)
Vitamin D1.95 μg(10 %)
Vitamin E3.31 mg(28 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.4 mg(36 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.03 mg(2 %)
Folate23.3 μg(8 %)
Pantothenic acid0.38 mg(6 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.98 μg(33 %)
Vitamin C12.58 mg(13 %)
Potassium280.5 mg(7 %)
Calcium228.28 mg(23 %)
Magnesium10.07 mg(3 %)
Iron7 mg(47 %)
Iodine32.49 μg(16 %)
Zinc0.37 mg(5 %)
Saturated fatty acids24.8 g
Cholesterol193.53 mg

Ingredients

for
1
For the cake
175 grams
50 grams
1 teaspoon
125 grams
200 grams
2
250 milliliters
For the cream
150 milliliters
1 generous pinch
250 grams
mixed berries
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection. Line a springform pan with parchment paper.

2.

For the cake, mix the flour with the cocoa powder and baking powder in a bowl. In a separate bowl, mix butter with sugar until creamy. Gradually add eggs and stir in buttermilk. Mix with flour mixture until a smooth batter is formed. Pour into springform pan and bake for about 45 minutes or until toothpick inserted in middle comes out clean.

3.

Remove from oven and let cool briefly and then remove to a cooling rack.

4.

For the cream, whip the cream with the vanilla until stiff. Cut the cooled cake in half horizontally. Spread whipped cream on the bottom cake layer and place the top cake layer over whipped cream. Rinse and trim the berries, as neede and pat dry. To serve, top the cake with berries and dust with powdered sugar.