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Cocoa Cake with Whipped Cream and Real Fruit Dipped in DOVE® Dark Chocolate

This cocoa-flavored cake is light and really good topped with whipped cream and the cranberries. A cool combination.

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Ingredient List
Instructions
Prep Time: 60 min.
Baking Time: 40-45 min.
Refrigeration Time: 30 min.
Difficulty: Moderate
WHAT YOU'LL NEED:
  • 1 tablespoon unsalted butter
  • 6 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons instant coffe
  • 1 cup sugar
  • 2/3 cup cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup cranberries
  • 2 cups whipped cream

WHAT TO DO:
  1. Preheat the oven to 350F. Grease the bottom and sides of a 9” springform pan with the butter.
  2. Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, vanilla and coffee. Beat on medium speed until the mixture almost doubles in volume, 3-5 minutes. Do not rush this step. With the mixer still running, add the sugar in small increments, until thickened, 3-4 additional minutes. Using a rubber spatula, gently sift the cake flour and cocoa powder over the eggs and gently fold it in, mixing only to combine. You want the batter as fluffy as possible and fully mixed.
  3. Bake the cake: Gently transfer the batter to the cake pan and place in the center of the oven. Bake for 40-45 minutes or until a toothpick or tip of knife inserted in the center of the cake emerges clean. Let it cool 30 minutes and gently unmold onto a serving plate. Cover the top and sides with whipped cream and sprinkle with all of the chocolate-dipped cranberries.

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