This Chocolate Blackberry Cake is a celebration of contrasting flavors, making it an ideal summer dessert. The moist, fudgy chocolate cake provides a rich foundation, while the vibrant blackberry compote adds a tart, fruity burst. A silky dark chocolate ganache drapes the layers, creating a luxurious finish that’s both decadent and refreshing. Easy to assemble yet sophisticated enough for special occasions, this Blackberry Cake is perfect for warm evenings when you want a dessert that’s as beautiful as it is delicious.
Why You’ll Love This Chocolate Blackberry Cake Recipe
This Chocolate Blackberry Cake shines as a standout summer dessert, blending indulgent flavors with straightforward preparation. Here’s why it’s a must-bake:
- Perfect Flavor Balance: Rich chocolate meets tangy blackberries for a refreshing Blackberry Cake.
- Versatile: Perfect for summer parties, romantic dinners, or cozy family gatherings.
- Stunning Presentation: The glossy ganache and fresh berries make it a visual delight.
- Customizable: Easily adapt with different berries or dietary tweaks for a personalized Blackberry Chocolate treat.
Ingredients for Chocolate Blackberry Cake
To make this Chocolate Blackberry Cake (serves 12), gather these ingredients:
Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Blackberry Compote:
- 2 cups fresh blackberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
Chocolate Ganache:
- 1 1/2 cups heavy cream
- 12 oz dark chocolate (60-70% cocoa, chopped)
Ingredient Tips:
- Cocoa Powder: Use high-quality unsweetened cocoa for a deep chocolate flavor in this Blackberry Chocolate cake.
- Blackberries: Fresh blackberries are ideal; frozen can work if thawed and drained.
- Dark Chocolate: Choose 60-70% cocoa content for a balanced, rich ganache.
- Boiling Water: Thins the batter for a moist cake; ensure it’s hot but not scalding.
How to Make Chocolate Blackberry Cake
Follow these steps to create a stunning Chocolate Blackberry Cake:
1. Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together 2 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
- Add 2 eggs, 1 cup milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Mix until smooth.
- Gradually stir in 1 cup boiling water until the batter is thin and well combined.
- Divide batter evenly between the pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Blackberry Compote:
- In a medium saucepan, combine 2 cups blackberries, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring often, for 8-10 minutes until thickened and berries break down.
- Let cool completely before using.
3. Prepare the Chocolate Ganache:
- Heat 1 1/2 cups heavy cream in a small saucepan until just simmering. Pour over 12 oz chopped dark chocolate in a heatproof bowl.
- Let sit for 5 minutes, then stir until smooth and glossy. Cool slightly until pourable but thickened.
4. Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous layer of blackberry compote over the top.
- Add the second cake layer and pour the chocolate ganache over the cake, letting it drip down the sides.
5. Decorate and Serve:
- Garnish with fresh blackberries and a dusting of cocoa powder or edible flowers for elegance.
- Refrigerate for 30 minutes to set the ganache, then serve as a chilled or room-temperature summer dessert.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling)
Calories: ~450 per serving (based on 12 servings)
Servings: 12
Macros per Serving: 60g carbs, 6g protein, 22g fat, 4g fiber
Tips for Perfect Chocolate Blackberry Cake
- Quality Ingredients: Use premium cocoa and dark chocolate for the best Blackberry Chocolate flavor.
- Cool Completely: Ensure cakes are fully cooled before assembling to prevent ganache from melting.
- Test Doneness: A toothpick should come out clean or with moist crumbs for a perfect cake.
- Adjust Compote: Taste the blackberry compote and adjust sugar if berries are tart.
- Smooth Ganache: Stir gently to avoid air bubbles for a glossy finish on this Blackberry Cake.
Creative Variations for Chocolate Blackberry Cake
Customize this Chocolate Blackberry Cake with these ideas:
- Mixed Berries: Swap blackberries for raspberries or strawberries for a different Blackberry Cake twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free summer dessert.
- Nut Crunch: Add chopped hazelnuts or almonds to the batter for texture.
- Mocha Vibes: Mix 1 tsp espresso powder into the batter for a coffee-infused Blackberry Chocolate cake.
- Vegan Option: Use flax eggs, non-dairy milk, and vegan chocolate for a plant-based version.
Serving and Presentation Ideas
This Chocolate Blackberry Cake is a show-stopping summer dessert perfect for any occasion. Try these serving suggestions:
- Serve on a cake stand with fresh blackberries for an elegant centerpiece.
- Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Drizzle extra ganache over slices for a decadent touch to this Blackberry Cake.
- Offer with coffee, tea, or a glass of dessert wine for a sophisticated finish.
- Garnish with mint leaves or edible flowers for a vibrant, summery look.
Storage Tips
- Refrigerate: Store covered in the fridge for up to 4 days; bring to room temperature before serving.
- Freeze: Freeze unassembled cake layers, wrapped tightly in plastic wrap and foil, for up to 2 months; thaw overnight in the fridge.
- Prep Ahead: Bake cake layers and make compote a day in advance; assemble before serving.
- Keep Fresh: Cover tightly to prevent the cake from absorbing fridge odors.
- Refresh: Add fresh berries or a ganache drizzle to revive leftovers for this summer dessert.
FAQs About Chocolate Blackberry Cake
Can I use frozen blackberries for the compote?
Yes, thaw and drain frozen blackberries to avoid excess liquid in this Blackberry Cake.
What’s the best chocolate for ganache?
Use 60-70% cocoa dark chocolate for a rich, balanced Blackberry Chocolate ganache.
Can I make this summer dessert ahead?
Yes, bake cake layers and compote a day ahead; assemble before serving for best results.
How do I know the cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
What if my ganache is too thick?
Gently reheat in the microwave or over a double boiler to restore pourable consistency.
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Conclusion
This Chocolate Blackberry Cake is a decadent summer dessert that combines the richness of chocolate with the bright tang of blackberries. Perfect for celebrations or a sweet summer treat, this Blackberry Cake is as easy to make as it is impressive. Bake it today and savor the luxurious flavors of this unforgettable Blackberry Chocolate masterpiece!
Chocolate Blackberry Cake
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Blackberry Compote:
- 2 cups fresh blackberries plus extra for garnish
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
Chocolate Ganache:
- 1 1/2 cups heavy cream
- 12 oz dark chocolate 60-70% cocoa, chopped
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together 2 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
- Add 2 eggs, 1 cup milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Mix until smooth.
- Gradually stir in 1 cup boiling water until the batter is thin and well combined.
- Divide batter evenly between the pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Blackberry Compote:
- In a medium saucepan, combine 2 cups blackberries, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring often, for 8-10 minutes until thickened and berries break down.
- Let cool completely before using.
Prepare the Chocolate Ganache:
- Heat 1 1/2 cups heavy cream in a small saucepan until just simmering. Pour over 12 oz chopped dark chocolate in a heatproof bowl.
- Let sit for 5 minutes, then stir until smooth and glossy. Cool slightly until pourable but thickened.
Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous layer of blackberry compote over the top.
- Add the second cake layer and pour the chocolate ganache over the cake, letting it drip down the sides.
Decorate and Serve:
- Garnish with fresh blackberries and a dusting of cocoa powder or edible flowers for elegance.
- Refrigerate for 30 minutes to set the ganache, then serve as a chilled or room-temperature summer dessert.
Notes
- Quality Ingredients: Use premium cocoa and dark chocolate for the best Blackberry Chocolate flavor.
- Cool Completely: Ensure cakes are fully cooled before assembling to prevent ganache from melting.
- Test Doneness: A toothpick should come out clean or with moist crumbs for a perfect cake.
- Adjust Compote: Taste the blackberry compote and adjust sugar if berries are tart.
- Smooth Ganache: Stir gently to avoid air bubbles for a glossy finish on this Blackberry Cake.
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