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.
