UPDATE: 16June – If you’re here looking for the “Chantilly Cream Cake” that is a copy-cat of the Whole Foods one, then you’re in the right place.  The page just looks different because I have given it a make-over.  Because I had nothing better to do with my day.  Ha!  I really just wanted to use my new camera…

Also, if you have made, or are making, this cake, please let me know!  I’d love to hear how it turned out for you!

UPDATE:10Nov-My mother-in-law finally got to try this cake over the weekend and she proclaimed it better than Whole Foods (although she was probably just being nice) however she said that my cake was a bit heavier and there was more goo in the layers. The Whole Foods one seemed to just use berries and cream in the layers and had a lighter cake. So….if you’re trying to make an exact replica, take that into consideration. If you’re trying to make a fantastic cake that tastes similar-this is the cake for you. I have yet to meet someone who doesn’t think it’s the best cake they’ve ever had. Not even trying to brag there, just stating facts.

My mother-in-law had a new challenge for me: re-create the Berry Chantilly Cake from Whole Foods. We don’t have a Whole Foods, so I had no idea what I was trying to accomplish, but I googled it, and was worried that I might have bitten off more than I could chew. It looked fantastic and, according to her, was the best cake ever. Gulp.

My googling also led me here and I figured it was a good place to start. That recipe used a Mascarpone cream cheese frosting rather than traditional Chantilly cream, which I thought was a brilliant idea. I also found Whole Foods’ description of their cake and it said it was just sponge cake with fresh berries and cream filling. Okay, I can do this.

And I did. Husband proclaimed it his new favorite cake of all time and I will now be making it for him daily. I didn’t think anything could topple his obsession with my carrot cake but I guess I was wrong. And will now have to re-think my tradition of making carrot cake for his birthday. Also, we’re trying to convince his mom to get on a plane simply to come eat cake.

Anyway, bon appetit!

chantilly cream cake

inspired by Whole Foods’ Berry Chantilly Cake

berries:

1 C fresh strawberries, sliced (fourths worked well for me)
1 C fresh raspberries
1 C fresh blackberries
1 C fresh blueberries
100 mL Grand Marnier (this is two mini-bottles, if you care)
1/4 C orange juice
2 tsp powdered sugar

1. Rinse and drain berries.
2. In large bowl, whisk together Grand Marnier, orange juice, and powdered sugar.
3. Stir in berries, making sure to coat completely. Cover and chill for at least 30 minutes.

cake:

4 eggs
2 C sugar
2 tsp vanilla
1/4 C butter, melted
1 C heavy cream
1 Tbsp apple cider vinegar (optional)
2 C all purpose flour
2 Tbsp corn starch
2 tsp baking powder
1/2 tsp salt

1. Preheat oven to 325°
2. Beat eggs on high speed for 5 minutes. Add sugar and beat for 5 more minutes until very fluffy.
3. Add butter, heavy cream, vanilla, and vinegar and mix just until incorporated.
4. Gently mix in flour, starch, baking powder, and salt, stirring just until combined.
5. Divide batter between two greased and floured 9″ cake pans. Bake at 325° for 20-25 minutes or until tooth pick inserted in center comes out clean. Let cook in pans for 5 minutes then transfer to greased wire rack to cool completely.

berry sauce:

1/4 C raspberries, rinsed and drained
1/2 C blackberries, rinsed and drained
1/4 C pure cane sugar
1/3 C orange juice
2 Tbsp water
1 Tbsp corn starch

1. Combine all ingredients in saucepan and simmer over low heat until thickened and berries have broken down.
2. Remove from heat and strain to eliminate seeds.
3. Allow to cool, but not set up.

frosting:

2 C heavy cream
1 tsp almond extract
8 oz mascarpone cheese, room temperature
8 oz cream cheese, room temperature
1 C powdered sugar

1. In chilled bowl, beat cream and almond extract on high speed until soft peaks form.
2. Whip cheeses and powdered sugar together until creamy.
3. Gently fold the cheese mixture into the cream until completely incorporated. Use immediately.

assembly:

1. Whew! You made it!
2. Slice the sponge cakes in half so that you now have 4 layers of cake. Place one layer on serving platter.
3. Pipe a thick layer of frosting around the edge of the layer. The goal is just to form a barrier so that the berry sauce doesn’t escape to the outside of the cake.
4. Top with berry sauce, covering entire layer. Then add berries (but not the marinade. You don’t need to drain them, just use a slotted spoon). You will need 3 layers of berries and sauce plus some for the top, so divide accordingly.
5. Place the next layer of cake on top and repeat steps three and four. Then do it again.
6. Place the last layer of cake on top. Frost and decorate cake with remainder of frosting, berries, and sauce. It’s best to have a thick layer around the edge so that the berries and sauce don’t run off.
7. Sit, back, relax, and enjoy the fruits of your labor.