Description

This Irresistibly Indulgent Dark Chocolate Blackberry Cake is a rich and moist dessert combining the deep flavors of dark cocoa with the fresh tartness of blackberries. Perfect for chocolate lovers seeking a sophisticated twist on classic chocolate cake, this recipe incorporates espresso powder to enhance the chocolate depth, a luscious blackberry buttercream frosting, and smooth dark chocolate ganache for an elegant finish.

Ingredients

Scale

Cake

2 cups All-Purpose Flour (Use gluten-free blend for a gluten-free cake.)
1.5 cups Sugar
0.75 cups Unsweetened Cocoa Powder
1.5 teaspoons Baking Powder
1.5 teaspoons Baking Soda
0.5 teaspoons Salt
1 tablespoon Espresso Powder (Optional.)
1 cup Milk (Substitute with almond or soy milk for dairy-free.)
0.5 cups Vegetable Oil
3 large Eggs (Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg as a substitution.)
2 teaspoons Vanilla Extract
1 cup Blackberries (Can use frozen if thawed and drained.)

Frosting

0.5 cups Unsalted Butter (Softened.)
2 cups Powdered Sugar
0.5 cups Blackberry Puree

Ganache

0.5 cups Heavy Cream
4 ounces Dark Chocolate (High-quality.)
2 tablespoons Corn Syrup (Optional.)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and allow even baking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and espresso powder. This ensures an even distribution of leavening agents and cocoa.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Incorporate Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the cake tender.
Fold in Blackberries: Gently fold in the blackberries to distribute evenly without crushing them, maintaining bursts of flavor in the cake.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to wire racks to cool completely to room temperature before frosting.
Prepare Blackberry Frosting: Using an electric mixer, beat the softened unsalted butter until creamy. Gradually add powdered sugar and continue beating. Mix in the blackberry puree until smooth and evenly colored.
Make Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over chopped dark chocolate and corn syrup in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Allow to cool slightly.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of blackberry frosting evenly on top. Add the second cake layer, then coat the entire cake with remaining frosting.
Apply Ganache: Pour the cooled ganache over the frosted cake, letting it drip down the sides for an elegant finish. Chill the cake in the refrigerator for about 30 minutes to set the ganache.
Serve: Slice and enjoy this rich, chocolatey, and fruity dessert that perfectly balances indulgence and freshness.

Notes

For a gluten-free version, use a gluten-free all-purpose flour blend.
Dairy-free modifications can be made by substituting almond or soy milk for regular milk and using vegan butter alternatives.
If avoiding eggs, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it sit for 5 minutes before adding.
Espresso powder is optional but enhances the chocolate flavor significantly.
Frozen blackberries should be fully thawed and drained to prevent extra moisture in the batter.
Corn syrup in the ganache helps give a shiny finish but can be omitted if unavailable.
Allow the cake to fully cool before frosting to prevent melting the butter in the frosting.
Store leftovers covered in the refrigerator for up to 4 days.