Description
Sinful dark romance chocolate blackberry cake whispers seductive culinary poetry from first delectable slice. Silky chocolate layers draped with intense blackberry compote promise an indulgent escape into passionate dessert bliss you’ll savor slowly.
Ingredients
Scale
Dark Romance Chocolate Blackberry Cake
Dry Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 cups (400 grams) sugar
- ¾ cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
Wet Ingredients:
- 1 cup (240 milliliters) milk (buttermilk, almond, or coconut milk)
- ½ cup (120 milliliters) vegetable oil (or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
Additional Ingredients:
- 1 cup (150 grams) fresh blackberries, chopped
Blackberry Frosting:
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- ½ cup (120 milliliters) blackberry puree
- 1 teaspoon vanilla extract
- 1 pinch salt
- Purple or aubergine food coloring (optional)
Glossy Ganache:
- 1 cup (240 milliliters) heavy cream
- 1 cup (175 grams) dark chocolate, finely chopped
- 2 tablespoons light corn syrup or honey
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F and prepare four 8-inch cake pans with butter and parchment paper, ensuring smooth release.
- Combine all dry ingredients in a large mixing bowl, creating a rich chocolate base with a subtle espresso undertone.
- Incorporate wet ingredients into the dry mixture, blending thoroughly to create a smooth, velvety batter.
- Gently fold chopped blackberries into the chocolate mixture, distributing them evenly to ensure bursts of fruity flavor in each slice.
- Divide the batter equally among the prepared pans, creating uniform layers for a balanced cake structure.
- Bake for 30-35 minutes, testing doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip butter until light and airy, gradually introducing powdered sugar to create a smooth frosting base.
- Blend blackberry puree, vanilla, and a touch of salt into the frosting, adjusting consistency as needed for perfect spreadability.
- Create the ganache by gently heating cream until it just begins to simmer, avoiding any boiling.
- Pour hot cream over finely chopped chocolate, allowing it to melt naturally for maximum smoothness.
- Incorporate corn syrup and vanilla, stirring from the center outward to achieve a glossy, mirror-like finish.
- Assemble the cake by layering each chocolate cake with blackberry frosting, creating a decadent vertical presentation.
- Drench the entire cake with the luxurious chocolate ganache, ensuring complete coverage.
- Garnish with whole fresh blackberries, adding a final touch of elegant decoration.
Notes
- Dark, seductive chocolate cake layers infused with plump blackberries create an irresistible sensory experience.
- Carefully selected ingredients transform ordinary dessert into an elegant, romantic culinary masterpiece.
- Unexpected hint of espresso powder deepens chocolate’s complexity, adding sophisticated undertones to each delectable bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 52 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg