Berry Chocolate Drizzle Cake

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General Recipe:
+Cake Layers (Vanilla or White Cake):

Ingredients (TWO 6-inch layers)

150g Butter, softened
150g Granulated Sugar
3 Eggs
200g All-Purpose Flour
1 ½ tsp Baking Powder
120ml Milk
1 tsp Vanilla Extract

Instructions:

1.Cream butter and sugar until light and fluffy.
2.Beat in eggs one at a time.
3.In a separate bowl, whisk together flour and baking powder.
4.Gradually add dry ingredients to wet ingredients, alternating with milk and vanilla extract.
5.Divide batter between two prepared cake pans.
6.Bake at 180°C (350°F) for 25-30 minutes or until a toothpick comes out clean.

+Frosting:

White Frosting (Chantilly Cream):

Ingredients:
480ml Heavy Cream (cold)
60g Powdered Sugar
1 tsp Vanilla Extract

Instructions:

1.Beat heavy cream until soft peaks form.
2.Gradually add powdered sugar and vanilla extract, beat until stiff peaks form.

+Chocolate Ganache:
Ingredients:
200g Dark Chocolate, finely chopped
240ml Heavy Cream

Instructions:

1.Heat heavy cream until simmering.
2.Pour over chopped chocolate. Let stand for a few minutes.
3.Whisk until smooth and glossy.

+Assembly:

1.Level the cake layers.
2.Fill with a layer of white frosting and some berries.
3.Apply a crumb coat of frosting to the entire cake.
4.Divide the remaining frosting and color half with melted chocolate or cocoa powder.
5.Frost half the cake with white frosting and the other half with chocolate frosting, creating the two-tone effect.
6.Drizzle the chocolate ganache over the chocolate side.
7.Top with fresh strawberries and blueberries.

Ingredients:
200g Dark Chocolate, finely chopped
240ml Heavy Cream

Instructions:

1.Heat heavy cream until simmering.
2.Pour over chopped chocolate. Let stand for a few minutes.
3.Whisk until smooth and glossy.

+Assembly:

1.Level the cake layers.
2.Fill with a layer of white frosting and some berries.
3.Apply a crumb coat of frosting to the entire cake.
4.Divide the remaining frosting and color half with melted chocolate or cocoa powder.
5.Frost half the cake with white frosting and the other half with chocolate frosting, creating the two-tone effect.
6.Drizzle the chocolate ganache over the chocolate side.
7.Top with fresh strawberries and blueberries.

Ingredients:
200g Dark Chocolate, finely chopped
240ml Heavy Cream

Instructions:

1.Heat heavy cream until simmering.
2.Pour over chopped chocolate. Let stand for a few minutes.
3.Whisk until smooth and glossy.

+Assembly:

1.Level the cake layers.
2.Fill with a layer of white frosting and some berries.
3.Apply a crumb coat of frosting to the entire cake.
4.Divide the remaining frosting and color half with melted chocolate or cocoa powder.
5.Frost half the cake with white frosting and the other half with chocolate frosting, creating the two-tone effect.
6.Drizzle the chocolate ganache over the chocolate side.
7.Top with fresh strawberries and blueberries.