Dark Chocolate Blackberry Cake
A decadent cake combining rich dark chocolate and tart blackberries, layered with creamy frosting and ganache, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk (buttermilk, almond, or coconut milk)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh blackberries, chopped (extra whole blackberries for decoration)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup blackberry puree (strained from fresh or frozen blackberries)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup heavy cream
- 1 cup dark chocolate, finely chopped
- 2 tablespoons light corn syrup or honey
- ½ teaspoon vanilla extract (optional)
- purple or aubergine food coloring (optional)
Instructions
Preparation
- Preheat oven to 350°F. Butter four 8-inch cake pans and line with parchment paper.
- In a mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- Add milk, oil, eggs, and vanilla extract, mixing until smooth.
- Gradually add boiling water, mixing until well combined. Gently fold in the chopped blackberries.
- Distribute batter evenly among the prepared pans and bake for 30-35 minutes. Let cool completely in the pans before transferring to wire racks.
Frosting
- Beat unsalted butter until fluffy in a large mixing bowl. Gradually add powdered sugar, blackberry puree, vanilla, and food coloring if desired. Mix until smooth and creamy.
- In a small saucepan, heat heavy cream until simmering. Pour over the finely chopped dark chocolate and let sit for a minute before stirring until smooth and glossy.
Assembly
- Assemble the cake by layering the chocolate cake with generous amounts of blackberry frosting and ganache in between each layer.
- Once assembled, frost the top and sides of the cake, then garnish with whole blackberries.
Notes
For a gluten-free version, consider using a gluten-free flour blend. Important tips include measuring ingredients accurately and allowing the cake layers to cool completely before frosting. Store in an airtight container at room temperature or refrigerate for up to a week.