Food & Photo
Stuffed with fresh berries and a fluffy yogurt mixture, this double decadent fudge cake promises your loved ones happy hearts and chocolatey smiles
Active time: 15 min. Total time: 1½ hrs. Serves: 16
- 1½ cups mini semisweet chocolate chips, divided
- 1 (15.25 oz.) pkg. organic chocolate cake mix
- 1¼ cups heavy cream, divided
- 2 Tbs. powdered sugar
- 1½ Tbs. plain Greek yogurt
- ½ tsp. vanilla extract
- 2½ cups mixed fresh berries
Heat oven to 350°F. Toss 1 cup mini chocolate chips with 1 Tbs. cake mix. Prepare remaining cake mix as package directs; stir in coated chips. Divide batter between 2 greased 8" pans. Bake 26 to 31 min. or until done; let cool.
In chilled bowl, whip 3⁄4 cup heavy cream, powdered sugar, plain Greek yogurt and vanilla extract to form firm peaks. Combine remaining mini chocolate chips and heavy cream in glass bowl. Microwave 1 min. Let sit 2 min. Whisk until smooth; let cool.
Spread whipped cream over top of one cake layer. Top with half the mixed fresh berries. Add second layer of cake; drizzle with chocolate mixture. Arrange remaining fresh berries in center of cake. Serve cake immediately.