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Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Chocolate Berry Flag Cake

Moist chocolate cake with whipped cream frosting topped with raspberries and blueberries makes for a festive cake that is equally delicious! Make sure to keep this cake refrigerated (because of the whipped cream frosting) for a cool treat.

15 MIN PREP
30 MIN COOK
50 MIN TOTAL
12 servings
Ingredients
1 cup Organic Valley Salted Butter, softened
A small bowl of sugar.
1 ½ cups organic cane sugar
A small bowl of sugar.
A small bottle of vanilla extract.
1 ¾ tsp. organic vanilla extract, divided
A small bottle of vanilla extract.
4 large Organic Valley Eggs
1 cup Organic Valley Whole Milk
1 pint Organic Valley Heavy Whipping Cream, divided
A bowl of white flour.
2 cups all-purpose flour
A bowl of white flour.
1 cup Dutch cocoa powder, sifted
2 tsp. baking powder
A small bowl of salt.
1 tsp. fine sea salt
A small bowl of salt.
¾ cup organic powdered sugar, sifted
6 oz. fresh organic blueberries
Fresh Raspberries
12 oz. fresh organic raspberries
Fresh Raspberries

Directions

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper.
Make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and 1 teaspoon vanilla extract. Mix on low until there are no chunks of butter.
Add the eggs, milk, and ½ cup heavy whipping cream. Mix on low until combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until combined into a smooth batter. Pour into the prepared baking pan.
Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the remaining 1 1/2 cups heavy whipping cream, powdered sugar, and remaining 3/4 teaspoon vanilla extract. Start whisking on low and gradually increase speed as mixture starts to thicken until you are at full speed. Whisk until stiff peaks form.
To assemble: You may leave the cake in the pan for easy transportation and storage, or you may optionally turn the cake out onto a serving platter or cake stand before decorating. Spread the whipped cream frosting evenly over only the top of the cake. With a long side of the cake facing you, starting at the top left corner, add 7 blueberries in a row. Then add 4 more rows of 7 blueberries to create the blue square of the flag. Next, you’ll add 4 red stripes to the cake. Add a row of raspberries starting at the top row where the blueberries end and going to the right edge of the cake. Next, add a second row of raspberries beginning at the fifth row of blueberries. Last, add 2 more rows of raspberries spaced evenly on the bottom portion of the cake.
Store in the fridge until ready to serve. High Altitude: Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.
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