Chocolate Blackberry Cake
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.
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.