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Dark Chocolate Blackberry Cake Recipe

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4.7 from 74 reviews

This decadent Dark Chocolate Blackberry Cake combines rich, moist chocolate layers with a tangy blackberry filling and a luscious dark chocolate ganache frosting. Perfect for special occasions or a gourmet dessert, it features fresh blackberries and optional edible flowers for an elegant presentation.

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 prevent sticking and ensure even baking.
  2. Make the Cake Batter: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla extract until smooth. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Then, stir in the hot coffee or water, which thins the batter and enhances the chocolate flavor. Divide the batter evenly between the pans.
  3. Bake the Cake Layers: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  4. Prepare the Blackberry Filling: In a medium saucepan over medium heat, combine 2 cups fresh blackberries, sugar, and lemon juice. Cook until the berries release their juices and soften, about 5 minutes. Stir in the cornstarch slurry and cook 2-3 minutes until thickened. Remove from heat and cool completely to a spreadable consistency.
  5. Make the Dark Chocolate Ganache Frosting: Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. If using, add butter and stir to melt completely. Allow ganache to cool until thick enough to spread.
  6. Assemble the Cake: Place one cake layer on a serving plate. Spread blackberry filling evenly on top, leaving a small border around edges. Top with the second cake layer. Spread the dark chocolate ganache over the top and sides of the cake in an even layer.
  7. Decorate the Cake: Garnish with fresh blackberries, arrange edible flowers if desired, and optionally dust with cocoa powder or add edible gold leaf for an elegant finish.
  8. Serve and Store: Slice into generous portions and serve, ideally slightly chilled to contrast the rich ganache and tangy blackberry filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • The hot coffee intensifies the chocolate flavor without adding coffee taste.
  • Ensure the blackberry filling is fully cooled before assembling to prevent melting the ganache.
  • The ganache can be made ahead and refrigerated; warm slightly before spreading.
  • Edible flowers add a beautiful, natural decoration but can be omitted if not available.
  • Use parchment paper in cake pans for easier removal and cleaner edges.

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