Feast your eyes and palate on this luscious Blackberry Chocolate Cake! Each slice is a harmonious blend of moist chocolate cake and tart blackberries 🫐, wrapped in a luxurious aubergine frosting and finished with a mirror-like glossy chocolate glaze.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk, buttermilk, almond, or coconut milk
- 1/2 cup vegetable oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh blackberries, chopped (extra whole blackberries for decoration)
For the Blackberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup blackberry puree (from fresh or frozen blackberries strained to remove seeds)
- 1 teaspoon vanilla extract
- A pinch of salt
- Purple or aubergine food coloring (optional)
For the Glossy Ganache:
- 1 cup heavy cream
- 1 cup dark chocolate, finely chopped
- 2 tablespoons light corn syrup or honey (this is the secret to the gloss)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
Cake Layers:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Butter four 8-inch cake pans and line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- Combine Wet and Dry Ingredients: Add milk, oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Carefully add boiling water to the cake batter until well combined.
- Fold in Blackberries: Gently fold in the chopped blackberries.
- Bake the Cakes: Distribute cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely.
Blackberry Frosting:
- Beat the Butter: Beat the butter until light and fluffy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well on medium speed.
- Incorporate Blackberry Puree: Stir in the blackberry puree, vanilla, salt, and food coloring until fully combined. If necessary, adjust consistency with more powdered sugar or puree.
Glossy Ganache:
- Heat the Cream: Heat the heavy cream in a saucepan over medium heat just until it begins to simmer; do not let it come to a boil.
- Melt the Chocolate: Place the finely chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate, letting it sit for 1-2 minutes to gently melt the chocolate.
- Add Corn Syrup and Vanilla: Add the corn syrup or honey and vanilla extract, if using.
- Mix the Ganache: Stir the mixture slowly with a spatula, starting from the center and working outward, until the ganache is smooth and shiny. Let it cool slightly before pouring over your cake for that lustrous, mirror-like finish.
Assembly:
- Layer the Cake: Place one layer of cake on a plate or cake stand. Spread a layer of blackberry frosting over the top. Repeat with the remaining layers. Frost sides of the cake as well.
- Pour the Ganache: Pour the chocolate ganache over the top of the cake.
- Decorate: Decorate with whole blackberries.
Serving and Storage Tips:
Serving Tips:
- Pair with Beverages: Complement the rich flavors of the Dark Romance Cake with a glass of cold milk, a hot cup of coffee, or a scoop of vanilla ice cream for an indulgent dessert experience.
- Elegant Presentation: Display the cake on a decorative cake stand or platter to highlight its luxurious appearance. Adding a few whole blackberries and edible flowers as garnish can elevate the presentation for special occasions.
- Warm Slices: For an extra indulgent treat, warm each slice slightly in the microwave for about 10-15 seconds before serving. This will enhance the gooey texture of the chocolate ganache.
- Serve with Whipped Cream: Add a dollop of freshly whipped cream on the side of each slice to balance the rich chocolate flavors with a light, airy contrast.
Storage Tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Ensure it is kept in a cool, dry place to maintain its freshness.
- Refrigeration: If you prefer to store the cake for a longer period, refrigerate it. Cover the cake with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor.
- Freezing for Longer Storage: To store the cake for an extended period, freeze it. Wrap individual slices in plastic wrap and then place them in a freezer-safe container or zip-top bag. The cake can be frozen for up to 3 months.
- Thawing: To thaw frozen slices, remove them from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can microwave individual slices for 20-30 seconds until they are soft and ready to eat.
- Preventing Dryness: To keep the cake moist, place a slice of bread or a damp paper towel in the airtight container with the cake. This will help maintain moisture levels and prevent the cake from drying out.
By following these serving and storage tips, you can enjoy your Dark Romance Cake at its best, whether fresh from the oven or after being stored for a while.
Variations:
- Double Chocolate Romance Cake: Add 1 cup of white chocolate chips to the batter for a contrasting chocolate flavor that adds an extra layer of decadence.
- Nutty Romance Cake: Incorporate 1 cup of chopped nuts such as walnuts, pecans, or almonds into the cake batter for added crunch and flavor.
- Mint Chocolate Romance Cake: Add 1 teaspoon of peppermint extract to the batter and use mint chocolate chips for a refreshing minty twist.
- Espresso Romance Cake: Intensify the chocolate flavor by adding 2 tablespoons of instant espresso powder to the batter. This variation is perfect for coffee lovers.
- Salted Caramel Romance Cake: Drizzle salted caramel sauce between the layers and over the top of the cake before adding the ganache. Sprinkle a bit of flaky sea salt on top for a delightful sweet and salty combination.
- Raspberry Romance Cake: Substitute the blackberries with raspberries and use raspberry puree in the frosting. This variation adds a slightly tart and fruity twist to the cake.
- Coconut Romance Cake: Add 1 cup of shredded coconut to the batter and top the frosted cake with toasted coconut flakes for a tropical flair.
- Orange Chocolate Romance Cake: Add 1 tablespoon of fresh orange zest to the batter and use orange extract in the frosting. The citrus notes pair beautifully with the rich chocolate.
- Spiced Romance Cake: Add 1 teaspoon of ground cinnamon and a pinch of ground nutmeg to the batter for a warm, spiced flavor that complements the chocolate and blackberry.
- Red Velvet Romance Cake: Add 1 tablespoon of red food coloring and 2 tablespoons of white vinegar to the batter to create a striking red velvet version of the cake.
FAQs:
- Can I use frozen blackberries instead of fresh ones?
- Yes, you can use frozen blackberries. Just make sure to thaw and drain them well before adding them to the batter to avoid excess moisture.
- How do I achieve a smooth and glossy ganache?
- Ensure the chocolate is finely chopped for even melting. Pour hot, not boiling, cream over the chocolate and let it sit for a couple of minutes before stirring. Adding corn syrup or honey also helps achieve a glossy finish.
- Can I make this cake gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure all other ingredients, like cocoa powder and chocolate, are also gluten-free.
- What can I use instead of espresso powder?
- If you don’t have espresso powder, you can use instant coffee granules or omit it entirely. Espresso powder enhances the chocolate flavor but is not essential.
- How do I make blackberry puree for the frosting?
- Blend fresh or thawed blackberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds.
- Can I make the cake layers ahead of time?
- Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
- What if my frosting is too runny?
- If the frosting is too runny, add more powdered sugar, a little at a time, until you reach the desired consistency. Alternatively, refrigerate the frosting for 15-20 minutes to firm it up.
- How do I prevent my cake from sticking to the pans?
- Grease the cake pans with butter and line the bottoms with parchment paper. This will help ensure the cake layers release easily from the pans.
The Dark Romance Cake is a decadent and visually stunning dessert that combines the rich flavors of chocolate and blackberries with a luxurious glossy ganache. Perfect for special occasions or a romantic treat, this cake is sure to impress. With detailed instructions, tips, and variations, you can customize this cake to suit your taste and create a truly unique dessert experience. Enjoy every luscious bite of this exquisite cake!
Dark Romance Cake
Description
Feast your eyes and palate on this luscious Blackberry Chocolate Cake! Each slice is a harmonious blend of moist chocolate cake and tart blackberries 🫐, wrapped in a luxurious aubergine frosting and finished with a mirror-like glossy chocolate glaze.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk, buttermilk, almond, or coconut milk
- 1/2 cup vegetable oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh blackberries, chopped (extra whole blackberries for decoration)
For the Blackberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup blackberry puree (from fresh or frozen blackberries strained to remove seeds)
- 1 teaspoon vanilla extract
- A pinch of salt
- Purple or aubergine food coloring (optional)
For the Glossy Ganache:
- 1 cup heavy cream
- 1 cup dark chocolate, finely chopped
- 2 tablespoons light corn syrup or honey (this is the secret to the gloss)
- 1/2 teaspoon vanilla extract (optional)
Instructions
Cake Layers:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Butter four 8-inch cake pans and line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
- Combine Wet and Dry Ingredients: Add milk, oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Carefully add boiling water to the cake batter until well combined.
- Fold in Blackberries: Gently fold in the chopped blackberries.
- Bake the Cakes: Distribute cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely.
Blackberry Frosting:
- Beat the Butter: Beat the butter until light and fluffy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well on medium speed.
- Incorporate Blackberry Puree: Stir in the blackberry puree, vanilla, salt, and food coloring until fully combined. If necessary, adjust consistency with more powdered sugar or puree.
Glossy Ganache:
- Heat the Cream: Heat the heavy cream in a saucepan over medium heat just until it begins to simmer; do not let it come to a boil.
- Melt the Chocolate: Place the finely chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate, letting it sit for 1-2 minutes to gently melt the chocolate.
- Add Corn Syrup and Vanilla: Add the corn syrup or honey and vanilla extract, if using.
- Mix the Ganache: Stir the mixture slowly with a spatula, starting from the center and working outward, until the ganache is smooth and shiny. Let it cool slightly before pouring over your cake for that lustrous, mirror-like finish.
Assembly:
- Layer the Cake: Place one layer of cake on a plate or cake stand. Spread a layer of blackberry frosting over the top. Repeat with the remaining layers. Frost sides of the cake as well.
- Pour the Ganache: Pour the chocolate ganache over the top of the cake.
- Decorate: Decorate with whole blackberries.
Notes
Serving Tips:
- Pair with Beverages: Complement the rich flavors of the Dark Romance Cake with a glass of cold milk, a hot cup of coffee, or a scoop of vanilla ice cream for an indulgent dessert experience.
- Elegant Presentation: Display the cake on a decorative cake stand or platter to highlight its luxurious appearance. Adding a few whole blackberries and edible flowers as garnish can elevate the presentation for special occasions.
- Warm Slices: For an extra indulgent treat, warm each slice slightly in the microwave for about 10-15 seconds before serving. This will enhance the gooey texture of the chocolate ganache.
- Serve with Whipped Cream: Add a dollop of freshly whipped cream on the side of each slice to balance the rich chocolate flavors with a light, airy contrast.
Storage Tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Ensure it is kept in a cool, dry place to maintain its freshness.
- Refrigeration: If you prefer to store the cake for a longer period, refrigerate it. Cover the cake with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor.
- Freezing for Longer Storage: To store the cake for an extended period, freeze it. Wrap individual slices in plastic wrap and then place them in a freezer-safe container or zip-top bag. The cake can be frozen for up to 3 months.
- Thawing: To thaw frozen slices, remove them from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can microwave individual slices for 20-30 seconds until they are soft and ready to eat.
- Preventing Dryness: To keep the cake moist, place a slice of bread or a damp paper towel in the airtight container with the cake. This will help maintain moisture levels and prevent the cake from drying out.
