Description
Dark Romance Chocolate Blackberry Cake is a luscious, moist chocolate cake layered with fresh blackberries and rich dark chocolate ganache. Perfect for special occasions, this decadent dessert combines deep cocoa flavors with tangy blackberries and a smooth, creamy ganache coating for a truly romantic treat.
Ingredients
Scale
Cake 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
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
- 1 ½ cups fresh blackberries
- 1 tablespoon flour (for coating berries)
Ganache Ingredients
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Additional fresh blackberries for garnish
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, granulated sugar, baking soda, baking powder, and salt until fully combined and aerated.
- Combine Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
- Make Cake Batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually stir in the hot brewed coffee to create a smooth, thin batter.
- Prepare Blackberries: Toss fresh blackberries with 1 tablespoon of flour to coat them lightly. This prevents them from sinking in the batter. Gently fold the blackberries into the batter.
- Bake the Cakes: Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
- Make Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped dark chocolate and unsalted butter, and let sit for 2 minutes. Stir gently until smooth and glossy. Allow ganache to cool slightly to thicken for easier spreading.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of ganache over the top, then scatter a few fresh blackberries. Place the second cake layer on top, and cover the entire cake with the remaining ganache, smoothing the top and sides.
- Garnish and Serve: Decorate the top of the cake with additional fresh blackberries. For extra flair, optionally dust with cocoa powder or edible gold flakes before serving.
Notes
- For extra drama and elegance, dust the cake top with cocoa powder or edible gold flakes.
- You can bake the cake layers a day ahead and store them wrapped tightly. Assemble the cake the following day for easier handling.
- Store leftovers refrigerated in an airtight container to preserve freshness and ganache texture.
