Chocolate Berry Cake

The berry season has arrived to California!  Eager to part with everything citrus I’m presenting this simple berry creation.  The chocolate ribbon, even though a bit messy, is super easy to make. 


/Chocolate cake recipe adopted from Martha Stewart’s Triple Chocolate Mousse Cake/

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  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract


  • Assorted berries
  • 4 tbs powdered sugar

Chocolate ribbon

  • 200 g of your favorite chocolate, chopped into pea-size chips


Yields: 8 small cakes


Make cakes: preheat oven to 350 degrees. Coat eight 6-ounce (3.5 inch diameter) ramekins and place them on a rimmed baking sheet.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix with a paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water. Mix on medium speed until smooth and combined, about 2 minutes.


Divide batter evenly among prepared ramekins. Bake for about 20 minutes, or until a wooden toothpick inserted into a center of a cake comes out clean. Place the ramekins on a wire rack.  Let cool completely before unmolding.  To unmold run a knife around sides of the cakes.

Wrap cooled cakes in a plastic wrap and refrigerate for 2 hours to 1 day.

Line a baking sheet with parchment paper.  Place cooled cakes on it.

Make chocolate ribbons.  Measure the circumference and height of the cakes.  Cut out 8 parchment paper ribbons, making sure, their length is about 7 mm (1/4 inch)  longer than the circumference and height is about 2 cm (3/4 inch) higher.

Line a table with a large sheet of parchment paper – this is your working surface.  Have a wet towel handy, as working with melted chocolate could be a messy ordeal.

Microwave the chocolate chips in a microwave-safe bowl for about 2 minutes (or until the chocolate starts to melt).  Mix the chips with a spoon to a smooth consistency.  Working with each parchment paper ribbon individually: place a ribbon on your working surface and, using a large spoon, spread a thin layer of chocolate over it, completely covering the ribbon.

Let the chocolate cool to a jelly-like consistency (about 30 seconds). Carefully lift the ribbon, using a knife to help you separate it from the work surface, and wrap it around a prepared cake, chocolate side facing the cake, overlapping the ends.  Make sure the bottom of the ribbon is lined with the bottom of your cake, the ribbon should be taller than the cake (creating a cup for the berries).

Repeat with the rest of the cakes.  Immediately place them in the fridge for about 20 minutes.

Assemble: After the chocolate is hardened, carefully peel each paper ribbon off, gently breaking the piece of chocolate where the ribbon overlapped.

Fill the cups with seasonal fruit and sprinkle with powdered sugar, if desired.


  1. Jueseppi B. says:

    I am sad, I was in the habit of reblogging your delicious recipes onto my blog, but now I can no longer share your recipes with my readers. This is a very YummY recipe too.

  2. christinajane says:

    Gorgeous! Man, they look stunning. Not much chance of getting fresh berries up here (without mold that is) but I imagine sliced nectarines and plums would look alright too. I’ve never thought to bake mini cakes in ramekins, instead I would opt for texas muffin tins. But of course, that’s how you get straight sides on them!

    • Support says:

      Thanks for stopping by, Christina! Nectarines and plums sound great too! Do you think there will be no berries at all? I remember up North, where I grew up, we picked lots of blueberries, raspberries, cow-berries, and cranberries in the woods. But again, we were a little further from the arctic circle…

  3. Karista says:

    What a great idea for spring berries! We just got the California berries in as well. It’s always such an exciting event in our house. This dessert will make it even more special. :)

    • Support says:

      Thanks for stopping by, Karista. I am looking forward to trying more of your gorgeous recipes!

  4. dianeskitchentable says:

    Now that is my idea of a decadent, delicious, absolutely perfect taste sensation. Did I get enough adjectives in there? I am thrilled that you gave us the secret to making those chocolate ribbons since I had picked up something similar (made at the Wegman’s bakery) and was trying to figure out how they did that. You did an awesome job on the presentation of that.

  5. annmahnet says:

    Wow, this is beautiful and impressive! I’ve been enjoying California strawberries recently and can’t wait to see some of those gorgeous blackberries and blueberries soon.

  6. Ola says:

    That’s look delicious. I don’t know if I’d be able to do it.
    And thank you for visit in my blog:)

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