Chocolate-and-Cream Layer Cake

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Whole Wheat Pastry Flour

  Hodgson Mill

  7 ⅓ oz or 208g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¾ cup or 60g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Sugar

  White, granulated sugar

  1 ¼ cup or 250g

• Canola oil

  ½ cup or 109g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Buttermilk

  Milk, fluid, cultured, reduced fat

  1 cup or 245g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Vanilla extract

  1 ½ tsp or 6g

• Powdered sugars

  ½ cup unsifted or 60g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¼ cup or 20g

• Semisweet chocolate

  Candies

  1 oz (approx 60 pcs) or 28g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 tbsp or 31g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Powdered sugars

  ⅓ cup unsifted or 40g

• 2% Greek Yogurt

  Trader Joe's

  4 oz or 113g

• Vanilla extract

  ¼ tsp or 1g

• Blackberries

  Raw

  1 cup or 144g

• Raspberries

  Raw

  1 ½ cup or 185g

• Strawberries

  Raw

  1 cup, halves or 152g

• Pomegranates

  Raw

  ⅛ cup arils (seed/juice sacs) or 22g

Directions

1. Preheat oven to 350F. Prepare cake: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine. Place granulated sugar, oil, and eggs in a large bowl; beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, 1/3 cup warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute. Divide batter evenly between prepared pans. Bake at 350F until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely. Prepare glaze: Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring constantly, until butter and chocolate melt, about 3 minutes. Let cool slightly. Prepare yogurt cream: Place cream and powdered sugar in a large bowl; beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla; beat on high speed until combined. Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with second cake layer. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top.
2. (source: https://www.cookinglight.com/recipes/chocolate-and-cream-layer-cake)