It recently came to my attention that Whittaker’s released a new flavour – Berry Forest. Being a chocoholic and a fan of Whittaker’s dark peppermint mini slabs, I got to give it a try. However, this time I decided I am not just going to try it as it is. Instead, I put my baking skills to use to construct this Whittaker’s Berry Chocolate Cake that also comes with a berry chocolate frosting!
Firstly, I started with de-constructing the appearance of the Whittaker’s Berry Forest. Each of their mini slab cubes with red and lightly blue cherry berry jubes. Then, these jubes and some biscuits were enclosed in Whittaker’s chocolate.
Hence, I decided that for my Whittaker’s Berry Chocolate Cake, it also needs elements of red and blue. I decided the best would be to use fresh berries which are not only tart, but adds a natural pop of colours. Then, I decided on strawberries and blueberries.
To emulate the concept of the biscuits, I decided to use dark chocolate shavings to convey the crunch factor of the biscuits.
Thereafter, I got to making the cake and I wanted the flavours and look as that of a mini slab. This is also why I decided to bake it in a narrow rectangle baking tray (for the looks) and a chocolate cake (for the colours).
Finally, the best way to emulate the flavours of Berry Forest was to use it directly in the frosting. I melted down the Berry Forest chocolate into whipping cream before whipping it up. Alternatively, you can also use it as a chocolate ganache if you would like something glossier or with less hassle.
Overall, I had quite a bit of fun making an inspired cake. Additionally, I’ve always been a fan of fruit infused bakes and this Berry Chocolate Cake is no exception!
Without further ado, the recipe. You can watch the video for the behind the scenes of this cake too!
Whittaker’s Berry Chocolate Cake Recipe
by Javier Tan August-13-2023
This inspired Whittaker’s Berry Chocolate Cake comes with a delightful flavour combination of chocolate and berries!
1/3 Cup + 1 Tbspn or 100g of Butter
Approx 1/4 Cup or 50g of Chocolates
1/2 Cup + 1 Tbspn or 120g of Granulated White Sugar
2 Large Eggs, weighing approx 60g including shell, Room Temperature
2/3 Cup or 160ml of Coffee / Milk (I dissolved 1 Tbspn of Coffee Granules into 160ml of warm milk)
1 Tsp or 5ml Vanilla Essence (2.5ml if using extract)
1 and 1/2 Cup or 180g of All-Purpose / Plain Flour, Sifted
1 and 1/2 Tsp or 6g of Baking Powder, Sifted
3 Tbspns or 22g of Cocoa Powder, Sifted
1/2 Cup or 120ml of Heavy Whipping Cream
Approx 1/2 Cup or 110g of Whittaker Berry Forest Chocolate
Assorted berries and chopped dark chocolates (to preference)
Line an 8 inch square baking tray with parchment paper and preheat the oven to 180 degrees C or 350F (Note: i am using a 7 x 10 inch rectangular tray in the video)
Firstly, melt the butter and chocolate together until it’s of a single consistency using a microwave or the double boiler method. Then, leave it cool slightly.
Next, whisk in the two eggs.
Subsequently, mix in the coffee and vanilla until the batter is silky.
Then, sift in the dry ingredients (cocoa powder, flour and baking powder) and whisk until well-incorporated.
Bake for about 26 – 29 minutes or until the cake shrinks from the sides. (You can do 22 – 26 minutes for a more moist finish).
While baking or cooling, prepare the frosting (chocolate ganache) by first heating up the heavy whipping cream until lukewarm.
Then, pour the heavy whipping cream into the chocolate and let sit for 5 minutes before whisking.
If desired, the chocolate ganache can be further whipped.
Finally, assemble the cake as desired (e.g. top with more berries).
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