Chocolate Cake with Cream and Berries

Step 1

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

Step 2

In a large bowl, whisk together the 1.5 cups flour, 1 cup sugar, 0.5 cup cocoa, 1 tsp baking soda, and 0.5 tsp salt.

Step 3

Add the 1 cup water and 0.5 cup oil to the dry ingredients. Whisk until smooth, about 1 minute; the batter will be thin.

Step 4

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

Step 5

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.

Step 6

In a chilled bowl, whip the 1 cup heavy cream with an electric mixer until soft peaks form, about 2-3 minutes. Add sugar to taste if desired.

Step 7

Spread the whipped cream over the cooled cake and top with fresh raspberries and blueberries. Garnish with mint leaves if you have them.