## Ingredients ## CAKE * Cooking spray * 7.33 ounces whole-wheat pastry flour (about 1 3/4 cups) * 3/4 cup unsweetened cocoa * 1 1/2 teaspoons baking powder * 1/2 teaspoon table salt * 1/2 teaspoon baking soda * 1 1/4 cups granulated sugar * 1/2 cup canola oil * 2 large eggs * 1 cup fat-free buttermilk * 1/3 cup warm water * 1 1/2 teaspoons vanilla extract ## GLAZE * 1/2 cup powdered sugar * 1/4 cup unsweetened cocoa * 1 ounce semisweet chocolate chips * 2 tablespoons 2% reduced-fat milk * 1 tablespoon unsalted butter * Dash of table salt ## YOGURT CREAM * 1/2 cup heavy whipping cream * 1/3 cup powdered sugar * 1/2 cup plain 2% reduced-fat Greek yogurt * 1/4 teaspoon vanilla extract ## FRUIT TOPPING * 1 cup fresh blackberries * 1 (6-oz.) container fresh raspberries * 1 cup small strawberries * 2 tablespoons pomegranate arils (optional) ## How to Make It
Step 1
Preheat oven to 350°F.
Step 2
Prepare cake: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside.
Step 3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine.
Step 4
Place granulated sugar, oil, and eggs in a large bowl; beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, 1/3 cup warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute.
Step 5
Divide batter evenly between prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely.
Step 6
Prepare glaze: Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring constantly, until butter and chocolate melt, about 3 minutes. Let cool slightly.
Step 7
Prepare yogurt cream: Place cream and powdered sugar in a large bowl; beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla; beat on high speed until combined.
Step 8
Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with second cake layer. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top.