Description
Luxurious blackberry chocolate cake combines rich dark chocolate with fresh blackberries for an elegant dessert. Silky ganache and berry compote create a harmonious balance of flavors you’ll savor with each delightful bite.
Ingredients
Scale
- 3 large eggs
- 1 ½ cups (340 g / 12 oz) unsalted butter, room temperature
- 2 cups (400 g / 14 oz) granulated sugar
- 2 cups (480 ml / 16 fl oz) all-purpose flour
- 3 cups (450 g / 16 oz) fresh blackberries
- ¾ cup (75 g / 2.6 oz) Rodelle Organic Baking Cocoa
- 2 ¼ tsps baking soda
- ½ tsp baking powder
- 1 tsp salt
- ½ cup (120 ml / 4 fl oz) buttermilk
- ½ cup (120 ml / 4 fl oz) vegetable or canola oil
- 2 tsps vanilla extract
- 1 cup (240 ml / 8 fl oz) hot water
- ¼ cup (50 g / 1.8 oz) granulated sugar (for blackberry jam)
- 1 tbsp lemon juice
- 2 oz (56 g) dark chocolate, chopped
- 2 oz (60 ml / 2 fl oz) heavy cream
- 1 ¼ cups (250 g / 8.8 oz) granulated sugar (for buttercream)
- 3 tbsps homemade blackberry jam
Instructions
- Blackberry Preparation: Combine blackberries, sugar, and lemon juice in a saucepan over medium heat, gently crushing the fruits to release their natural juices and pectin.
- Jam Creation: Simmer the mixture for 20 minutes, stirring intermittently until the fruits completely break down and thicken to a jam-like consistency. Strain through a fine-mesh sieve to create a smooth blackberry puree.
- Cake Pan Setup: Prepare three 9-inch cake pans by greasing sides and lining bottoms with parchment paper. Preheat the oven to 325°F (163°C).
- Batter Assembly: Sift dry ingredients in a large mixing bowl. In a separate bowl, whisk wet ingredients, gradually incorporating hot water to create a smooth, silky batter.
- Baking Process: Distribute batter evenly among prepared pans, smoothing the surface to eliminate air pockets. Bake for 25-30 minutes, rotating pans midway to ensure uniform baking. Verify doneness with a toothpick test.
- Cooling Stage: Allow cake layers to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Frosting Preparation: Cream butter in a stand mixer, gradually adding powdered sugar and blackberry puree until achieving a smooth, spreadable consistency.
- Chocolate Ganache: Heat heavy cream until barely simmering, then pour over dark chocolate. Let sit for 2-3 minutes before stirring to create a glossy, smooth ganache.
- Cake Assembly: Once completely cooled, layer cake with blackberry frosting between each tier, ensuring even coverage.
- Final Decoration: Pour chocolate ganache over the assembled cake, allowing elegant drips down the sides. Embellish with fresh blackberries and optional chocolate shavings for a stunning presentation.
Notes
- Crush Berries Carefully: Gently break down blackberries to maximize juice and natural pectin without creating a harsh texture.
- Sieve for Smoothness: Straining the blackberry mixture removes seeds, ensuring a silky-smooth puree for an refined frosting and filling.
- Temperature Matters: Use room temperature ingredients for better cake batter integration and more consistent mixing results.
- Ganache Technique: Allow chocolate to sit undisturbed after cream is added, creating a glossy and perfectly smooth chocolate coating without stirring immediately.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 431
- Sugar: 40 g
- Sodium: 284 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 83 mg