Description
Rich layers of dark chocolate blackberry cake combine luscious flavors from European dessert traditions. Moist chocolate crumb and tangy blackberry compote create an elegant dessert that delights chocolate enthusiasts with complex, balanced sweetness.
Ingredients
Scale
- 2 cups (473 ml/16 fl oz) all-purpose flour
- 2 cups (400 g/14.1 oz) sugar
- 0.75 cup (75 g/2.6 oz) unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder
- 1 cup (240 ml/8 fl oz) milk (buttermilk, almond, or coconut milk)
- 0.5 cup (120 ml/4 fl oz) vegetable oil (or melted coconut oil)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240 ml/8 fl oz) boiling water
- 1 cup (150 g/5.3 oz) fresh blackberries, chopped
- 1 cup (150 g/5.3 oz) fresh whole blackberries (for decoration)
- 1 cup (227 g/8 oz) unsalted butter, softened
- 4 cups (480 g/16.9 oz) powdered sugar
- 0.5 cup (120 ml/4 fl oz) blackberry puree
- 1 tsp vanilla extract
- 1 pinch salt
- Purple or aubergine food coloring (optional)
- 1 cup (240 ml/8 fl oz) heavy cream
- 1 cup (170 g/6 oz) dark chocolate, finely chopped
- 2 tbsps light corn syrup (or honey)
Instructions
- Preheat Setup: Heat oven to 350°F (177°C). Coat four 8-inch cake pans with butter and line bottoms with parchment paper for effortless cake release.
- Dry Ingredient Integration: Blend flour, sugar, dark cocoa powder, baking powder, baking soda, salt, and espresso powder in a large mixing bowl. Create a central well in the dry mixture.
- Liquid Mixture Preparation: Incorporate whole milk, vegetable oil, eggs, and vanilla extract into the dry ingredients. Whisk until silky-smooth, then gradually stream boiling water while stirring to develop a liquid batter consistency.
- Fruit Incorporation and Baking: Gently fold fresh blackberries into the chocolate batter, ensuring even distribution. Portion batter equally across prepared pans, spreading to edges. Bake for 30-35 minutes until a toothpick inserted emerges with minimal moist crumbs.
- Cooling Process: Allow cakes to rest in pans for 15 minutes, then transfer to wire racks for complete cooling.
- Frosting Creation: Whip softened butter until fluffy. Gradually blend powdered sugar, blackberry puree, vanilla extract, and food coloring until achieving a vibrant, smooth consistency.
- Ganache Development: Bring heavy cream to a gentle simmer. Pour over finely chopped dark chocolate, allowing to rest 2-3 minutes before stirring into a glossy, uniform sauce.
- Cake Assembly: Layer chocolate cake with blackberry frosting, drizzling chocolate ganache between each tier. Embellish exterior with additional frosting and garnish with whole fresh blackberries.
Notes
- Precise Ingredient Temperature: Ensure all ingredients are at room temperature for seamless mixing and optimal cake texture.
- Blackberry Handling Technique: Gently fold berries to prevent crushing, maintaining their delicate structure and preventing color bleeding.
- Moisture Control Strategy: Boiling water helps activate cocoa’s rich flavor and creates an incredibly moist, tender chocolate cake crumb.
- Ganache Perfection Tip: Allow chocolate and cream to rest briefly before stirring, ensuring a smooth, glossy, lump-free chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 495
- Sugar: 48 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 56 mg