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Dark Chocolate Blackberry Cake Recipe

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4.4 from 91 reviews

This Dark Chocolate Blackberry Cake combines the rich, deep flavors of Dutch-process cocoa with the tangy sweetness of fresh blackberry filling. Finished with a luscious dark chocolate ganache frosting and decorated with fresh blackberries and edible flowers, this elegant cake is perfect for celebrations or a decadent 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, Dutch-process cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the sugar, vegetable oil, eggs, whole milk, and vanilla extract until the mixture is smooth. Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined. Stir in the hot brewed coffee or hot water to create a thin batter, which is normal for this recipe. Evenly divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  3. Prepare the Blackberry Filling: Combine fresh blackberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook the mixture until the berries release their juice and soften, approximately 5 minutes. Stir in the cornstarch-water mixture and continue cooking for 2-3 minutes, or until the filling thickens. Remove from heat and allow the filling to cool entirely before using.
  4. Make the Dark Chocolate Ganache Frosting: Heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl and let it sit for 2 minutes. Stir gently until the mixture is smooth and glossy. Add the unsalted butter if using, and mix until fully incorporated. Let the ganache cool until it thickens enough to spread.
  5. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of the blackberry filling evenly over the top, leaving a small border around the edges to prevent overflow. Carefully place the second cake layer on top, then spread the dark chocolate ganache frosting evenly over the top and sides of the cake.
  6. Decorate the Cake: Garnish the top with fresh blackberries for a vibrant look and burst of freshness. Optionally, add edible flowers such as violets or pansies for a romantic touch. Finish by lightly dusting the cake with cocoa powder or adorning it with edible gold leaf for an elegant presentation.
  7. Serving and Storage Tips: Slice into generous portions and serve with coffee or tea. For a better flavor balance and texture, chill the cake slightly before serving to enhance the contrast between creamy ganache and tangy blackberry filling. Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use Dutch-process cocoa powder for a richer chocolate flavor and smooth cake texture.
  • Hot coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
  • If you prefer a shiny ganache, add unsalted butter after the chocolate melts.
  • Ensure the blackberry filling cools completely before assembling to prevent melting the ganache.
  • Edible flowers add a beautiful visual appeal but are optional.
  • Store leftovers refrigerated and bring to room temperature before serving for best taste.

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