No Baking Chocolate Berry Cake Recipes

NO-BAKE CHOCOLATE AND BERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Throw the biscuits into a food processor and mix until you have fine crumbs.
• Stir in the butter.
• Pour into a greased springform tin and spread to make sure the base is even.
• Chill for 10 minutes.
• While the biscuit base is chilling, prepare the filling by whipping the cream cheese and double cream until you have soft peaks.
• Fold in the melted white chocolate and vanilla extract.
• Pour and spread on top of the biscuit base.
• Place the berries on top.
• Chill for 1 hour.
• Enjoy!

EASY TRIPLE BERRY CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

LACTOSE-FREE CHOCOLATE AND MIXED BERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
• Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
• Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream, stirring with a metal spoon until batter is just combined. Fold in mixed berries. Pour batter into the cake pan and spread evenly across the top.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool completely before frosting, about 1 hour. Invert cake onto a plate.
• Sift confectioners' sugar and 1/4 cup cocoa powder together in a metal or glass bowl until evenly combined.
• Heat 3 tablespoons milk in a saucepan over medium heat until warmed, about 1 minute. Stir warm milk gradually into the sugar mixture until it forms a thick paste.
• Fill the saucepan with 1 inch water and bring to a simmer. Place metal or glass bowl over the simmering water and stir until glaze is smooth and glossy. Pour glaze quickly over the cake and sprinkle with coconut flakes.

NO BAKING CHOCOLATE BERRY CAKE

Steps:

• Prepare ganache by placing whipping cream, butter, 1/2 sugar, and salt into the pot. When the butter melts, remove from heat and add chocolate, vanilla, and coffee. Mix in and let cool.
• Place walnuts and half of the dates in the blender.
• Mix in 1/2 of the cocoa powder.
• Mix a little of the warm ganache with the walnut and date paste. Divide the "dough" in two halves, wrap in plastic and store in the fridge for 30 min to an hour.
• Cook fresh or frozen berries with the lemon juice and cornstarch for 5-10 minutes till the mixture condenses.
• Blend the rest of the dates with the rest of the cocoa powder, then mix with the berries.
• Assemble the cake by spreading 1/2 of the dough on the bottom, then a layer of cooled and thickened ganache, berry mixture, the second part of the dough. Use the rest of the ganache as frosting, and decorate with berries to taste.