This richly layered chocolate and berry cream cake will surely be a Christmas special. The base cake can be prepared well in advance so will save time at the last minute so you can enjoy Christmas Eve!
Chocolate Cake: Preheat oven to 180 degrees C. Brush a deep round cake tin with melted butter or oil and line base, sides with baking paper.
Beat cream cheese, butter and sugar with an electric beater until light and creamy. Gradually add eggs while beating thoroughly. Add chocolate and beat until smooth.
Transfer mixture to a large bowl. Using a metal spoon fold in sifted flour, cocoa and soda alternately with water. Stir until combined mixture is smooth. Pour it evenly into prepared tin then smooth the surface.
Bake 40 to 45 minutes or until skewer comes out clean when inserted.
White Chocolate Cream: Combine chocolate and cream then melt until it becomes smooth. Allow it to cool while stirring occasionally.
To Assemble: Cut the cake horizontally into three even layers. Place base layer on serving plate then spread the base with white chocolate cream. Top with one fifth of the whipped cream, a quarter of the white chocolate cream and remaining berries, the repeat for each layer. Top with last layer of cake. Spread cake sides and top evenly with remaining cream. Decorate with berries.