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Dark Chocolate Blackberry Cake Recipe

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4.7 from 101 reviews

This decadent Dark Chocolate Blackberry Cake combines rich Dutch-process cocoa cake layers with a luscious blackberry filling and a smooth dark chocolate ganache frosting. Perfect for celebrations or a sophisticated dessert, this cake balances deep chocolate flavors with fruity tartness and elegant decoration.

Ingredients

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) hot brewed coffee or hot water
  • 1 tsp vanilla extract

For the Blackberry Filling:

  • 2 cups (300g) fresh blackberries (plus extra for garnish)
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

For the Dark Chocolate Ganache Frosting:

  • 1 1/2 cups (260g) dark chocolate (70% cocoa), finely chopped
  • 1 cup (240ml) heavy cream
  • 1 tbsp unsalted butter (optional, for shine)

For Decoration:

  • Fresh blackberries
  • Edible flowers (optional, like violets or pansies)
  • Dusting of cocoa powder or edible gold leaf (optional)

Instructions

  1. Preheat and Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
  2. Make the Cake Batter: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to evenly combine the dry ingredients. In another bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla extract until smooth. Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Finally, stir in the hot brewed coffee or hot water; the batter will be thin, which is expected. Divide the thin batter evenly between the two prepared pans.
  3. Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. Prepare the Blackberry Filling: In a medium saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook for about 5 minutes until the berries release their juices and soften. Stir in the cornstarch mixture and continue cooking for another 2 to 3 minutes until the filling thickens. Remove from heat and let cool completely.
  5. Make the Dark Chocolate Ganache Frosting: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the finely chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. If desired, add the unsalted butter and stir until fully incorporated. Let the ganache cool until it thickens enough to spread.
  6. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the blackberry filling over the surface, leaving a small border around the edges to prevent overflow. Place the second cake layer on top. Using a spatula, spread the dark chocolate ganache evenly over the top and sides of the cake.
  7. Decorate the Cake: Top the cake with fresh blackberries for a fresh, colorful accent. Optionally, add edible flowers like violets or pansies for a romantic touch, and lightly dust with cocoa powder or add edible gold leaf for an elegant finish.
  8. Serve and Store: Slice the cake into generous portions and serve with coffee or tea. For best texture and flavor contrast, chill the cake slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Using hot coffee or water in the batter enhances the cocoa flavor and helps create a moist cake.
  • Allow the blackberry filling to cool completely before assembling to prevent melting the ganache.
  • The optional butter in the ganache adds shine but can be omitted if preferred.
  • Chilling the assembled cake before serving helps set the ganache and enhances flavor contrast.
  • Top decorations can be customized; edible flowers are optional but add visual appeal.
  • Store the cake refrigerated and bring to room temperature before serving for best taste.

Find it online: https://oliviabakes.com/dark-chocolate-blackberry-cake-recipe/