🍫 Dark Romance Chocolate Blackberry Cake 🍫
A decadent cake blending rich dark chocolate with tart blackberries for a perfect dessert experience.
Ingredients:
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)
Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup blackberry puree (strained to remove seeds)
1 teaspoon vanilla extract
A pinch of salt
Purple or aubergine food coloring (optional)
Ganache:
1 cup heavy cream
1 cup dark chocolate, finely chopped
2 tablespoons light corn syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:
Cake Layers:
Preheat oven to 350°F (175°C). Butter four 8-inch cake pans and line with parchment paper.
Whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
Add milk, oil, eggs, and vanilla; mix on medium speed until combined.
Add boiling water carefully and mix until combined.
Fold in chopped blackberries gently.
Divide batter evenly into prepared pans. Bake for 30-35 minutes. Cool for 10 minutes, then completely.
Frosting:
Beat butter until light and fluffy.
Gradually add powdered sugar, beating well.
Stir in blackberry puree, vanilla, salt, and food coloring until combined.
Ganache:
Heat cream until simmering.
Pour over chopped chocolate; let sit for 1-2 minutes.
Add corn syrup or honey, and vanilla (if using).
Stir from the center until smooth and shiny. Cool slightly.
Assembly:
Place one cake layer on a plate. Spread blackberry frosting on top. Repeat with remaining layers.
Frost sides of the cake.
Pour ganache over the top.
Decorate with whole blackberries.
Prep Time: 2 hours
Calories: 450 Kcal per slice
Tips:
Use buttermilk for moist cake layers.
Espresso powder intensifies chocolate flavor.
Room temperature butter ensures smooth frosting.
