Description
Dark Romance Chocolate Blackberry Cake is a decadent layered chocolate cake featuring the rich flavors of dark chocolate and fresh blackberries. Moist and tender, this cake is enhanced with a silky dark chocolate ganache and accented by juicy blackberries, making it a perfect romantic dessert for any special occasion.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 1/2 cups fresh blackberries
Ganache Ingredients
- 1/2 cup heavy cream
- 8 ounces dark chocolate, chopped
For Garnish
- Powdered sugar or extra blackberries
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined creating a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing carefully to avoid lumps.
- Add Coffee: Slowly stir in the hot brewed coffee into the batter until the mixture becomes smooth and evenly combined. This helps enhance the chocolate flavor and keeps the cake moist.
- Add Blackberries: Gently fold in 1 cup of fresh blackberries, taking care not to break them up too much to maintain bursts of berry flavor.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool the Cakes: Allow the cakes to cool completely in their pans on a wire rack to room temperature before removing or frosting. This prevents ganache from melting.
- Make the Ganache: Heat the heavy cream in a small saucepan or microwave until just simmering (not boiling). Pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of ganache evenly on top. Place the second cake layer over this and cover the entire top and sides of the cake with the remaining ganache, smoothing it out for an even finish.
- Garnish: Decorate the finished cake with the remaining fresh blackberries and dust with powdered sugar for an elegant presentation.
Notes
- Use fresh blackberries for best flavor and texture.
- To deepen the chocolate flavor, add 1 teaspoon of espresso powder to the batter.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days, keeping it moist and flavorful.
