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Dark Chocolate Blackberry Cake Recipe

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4.9 from 66 reviews

This Dark Chocolate Blackberry Cake is a rich and indulgent dessert combining moist chocolate layers with a tangy blackberry filling and a luscious dark chocolate ganache frosting. Perfect for special occasions or an elegant weekend treat.

Ingredients

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) hot brewed coffee or hot water
  • 1 tsp vanilla extract

For the Blackberry Filling:

  • 2 cups (300g) fresh blackberries (plus extra for garnish)
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

For the Dark Chocolate Ganache Frosting:

  • 1 1/2 cups (260g) dark chocolate (70% cocoa), finely chopped
  • 1 cup (240ml) heavy cream
  • 1 tbsp unsalted butter (optional, for shine)

For Decoration:

  • Fresh blackberries
  • Edible flowers (optional, like violets or pansies)
  • Dusting of cocoa powder or edible gold leaf (optional)

Instructions

  1. Preheat and Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
  2. Make the Cake Batter: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the dry ingredients. In another bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. Stir in the hot coffee or hot water, which will thin the batter but enhances the chocolate flavor. Divide the batter evenly between the prepared pans.
  3. Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, ensuring a perfect texture for filling and frosting.
  4. Prepare the Blackberry Filling: In a medium saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook for about 5 minutes until the berries release their juices and soften. Stir in the cornstarch mixture to thicken the filling, cooking for an additional 2-3 minutes. Remove from heat and allow to cool completely to prevent melting the frosting during assembly.
  5. Make the Dark Chocolate Ganache Frosting: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl and let sit for 2 minutes to melt the chocolate. Stir gently until smooth and glossy. Add the unsalted butter if using for an extra shine, mixing until fully incorporated. Let the ganache cool until it thickens to a spreadable consistency.
  6. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of the blackberry filling evenly over the top, leaving a small border to prevent overflow. Add the second cake layer on top, then spread the ganache frosting evenly over the top and sides, smoothing with a spatula for a polished finish.
  7. Decorate the Cake: Arrange fresh blackberries on top of the cake to add freshness and vibrant color. Optionally, garnish with edible flowers such as violets or pansies and lightly dust with cocoa powder or add edible gold leaf for an elegant presentation.
  8. Serve and Store: Slice the cake into generous portions and serve with coffee or tea. For best taste and texture, chill the cake slightly before serving to enhance the contrast between the rich ganache and tangy blackberry filling. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • The hot coffee added to the cake batter intensifies the chocolate flavor but can be substituted with hot water if preferred.
  • Ensure the cake layers are completely cool before assembling to prevent melting the filling or ganache.
  • The ganache consistency can be adjusted by chilling longer for thicker frosting or using immediately for a glaze effect.
  • You can substitute fresh blackberries with frozen blackberries but thaw and drain excess liquid before cooking.
  • The optional butter in the ganache adds shine but can be omitted for a slightly firmer frosting.
  • This cake is best consumed within 3 days for maximum freshness.

Find it online: https://mealoria.com/dark-chocolate-blackberry-cake-recipe/