Description
Blackberry Chocolate dessert whispers elegance with French countryside charm. Silky dark chocolate embraces ripe blackberries, creating a luxurious symphony that will transport you to Parisian pastry bliss.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 1 ½ cups (340 g) unsalted butter, room temperature
- 3 cups (450 g) fresh blackberries
Dry Ingredients:
- ¾ cup (75 g) Rodelle Organic Baking Cocoa
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Liquid and Flavor Ingredients:
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot water
- ¼ cup (50 g) granulated sugar (for blackberry jam)
- 1 tablespoon lemon juice
- 2 ounces (56 g) dark chocolate, chopped
- 2 ounces (60 ml) heavy cream
- 1 ¼ cup (250 g) granulated sugar (for buttercream)
- 3 tablespoons homemade blackberry jam
Instructions
- In a medium saucepan, combine fresh blackberries, granulated sugar, and freshly squeezed lemon juice over medium heat, crushing the berries gently with a wooden spoon to release their juices and natural pectin.
- Simmer the blackberry mixture for approximately 20 minutes, stirring occasionally, until the fruits break down completely and the mixture thickens to a jam-like consistency.
- Remove from heat and allow the jam to cool slightly, then press through a fine-mesh sieve to remove seeds, creating a smooth blackberry puree.
- Preheat the oven to 325°F (163°C) and prepare three 9-inch (23-centimeter) cake pans by greasing the sides and lining the bottoms with parchment paper.
- Sift together all dry cake ingredients in a large mixing bowl, ensuring no lumps remain for a smooth batter texture.
- In a separate bowl, whisk together wet ingredients until fully incorporated, then gradually add hot water while mixing to create a silky cake batter.
- Divide the cake batter evenly among the prepared pans, using a spatula to spread the mixture smoothly and eliminate air pockets.
- Bake the cake layers for 25-30 minutes, rotating the pans halfway through to ensure even baking, until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely for an additional 20 minutes.
- For the frosting, cream softened butter in a stand mixer until light and fluffy, gradually adding powdered sugar and the prepared blackberry puree until a smooth, spreadable consistency is achieved.
- Prepare the chocolate ganache by heating heavy cream in a saucepan until it just begins to simmer, then pour over high-quality dark chocolate, allowing it to sit for 2-3 minutes before stirring until glossy and smooth.
- Once the cake layers are completely cooled, spread a layer of blackberry frosting between each cake layer, ensuring even coverage.
- Pour the prepared chocolate ganache over the assembled cake, allowing it to drip elegantly down the sides.
- Garnish the top of the cake with fresh whole blackberries and optional chocolate shavings for an elegant finish.
Notes
- Preserve the vibrant blackberry flavor by straining the jam through a fine-mesh sieve, ensuring a smooth, seedless texture.
- Control cake moisture by precisely measuring ingredients and avoiding overmixing the batter, which can lead to dense, tough layers.
- Cool cake layers completely before frosting to prevent buttercream from melting and sliding off the surface.
- Create stunning visual contrast by drizzling dark chocolate ganache in elegant patterns over the light purple-tinted buttercream.
- Select ripe, deep-purple blackberries for maximum natural sweetness and intense fruit flavor in both jam and garnish.
- Allow ganache to set slightly before pouring, enabling a beautiful drip effect down the cake’s sides.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500 kcal
- Sugar: 55g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg