Description
Dark Romance Chocolate Blackberry Cake is an indulgent and elegant dessert combining rich dark cocoa, fresh blackberries, and a luscious blackberry-infused chocolate ganache. Perfect for romantic occasions or special celebrations, this layered cake balances deep chocolate flavors with the tartness of blackberries for a decadent experience.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon flour (to coat berries)
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup hot brewed coffee
Fruit
- 1 cup fresh blackberries (plus extra for garnish)
Ganache
- 1 ½ cups heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons blackberry preserves
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, granulated sugar, baking soda, baking powder, salt, and the tablespoon of flour used for coating the blackberries. This ensures even distribution of leavening agents and cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and pure vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Slowly add the wet ingredients into the dry ingredients while mixing gently to combine. Avoid overmixing to keep the cake tender.
- Add Hot Coffee: Stir in the hot brewed coffee gradually until the batter is smooth and slightly thin; the coffee intensifies the chocolate flavor.
- Prepare Blackberries: Toss the fresh blackberries in the tablespoon of flour reserved earlier to prevent them from sinking in the batter. Gently fold the coated blackberries into the batter, being careful not to crush them.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Make the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes to allow the chocolate to melt, then stir gently until the ganache is smooth and glossy.
- Add Blackberry Preserves: Fold in the blackberry preserves into the ganache until fully combined. Chill the ganache slightly until it thickens enough to spread easily over the cake layers.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of ganache over the top. Optionally, spread a thin layer of blackberry preserves beneath the ganache for intensified berry flavor.
- Finish Assembly: Add the second cake layer on top and cover the entire cake—top and sides—with the remaining ganache, smoothing it evenly.
- Garnish and Serve: Decorate the finished cake with extra fresh blackberries on top for a beautiful presentation. Serve and enjoy your decadent Dark Romance Chocolate Blackberry Cake.
Notes
- For a stronger berry flavor, spread a thin layer of blackberry preserves between the cake layers before adding ganache.
- The cake layers can be made a day ahead, wrapped tightly in plastic wrap, and refrigerated to save time.
- Make sure to allow the cakes to cool completely before applying the ganache to prevent melting.
- Use freshly brewed, hot coffee to enhance the chocolate taste without adding a strong coffee flavor.
