Description
This Dark Romance Chocolate Blackberry Cake is a decadent and romantic dessert featuring moist dark chocolate cake layers studded with fresh blackberries, enveloped in a silky chocolate ganache, and garnished with juicy blackberries and a light dusting of powdered sugar. Perfect for special occasions, this cake offers a rich interplay of dark cocoa and fruity tartness, elevated with optional liqueur for extra depth.
Ingredients
Scale
Dry 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
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Additional Ingredients
- 1 ½ cups fresh blackberries (divided)
- ½ teaspoon blackberry or raspberry liqueur (optional)
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- Powdered sugar for dusting (optional)
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, granulated sugar, baking soda, baking powder, and salt until fully combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and pure vanilla extract until smooth and homogeneous.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients and mix thoroughly until just combined. Then, slowly incorporate the boiling water, stirring progressively until the batter is smooth and slightly thin in consistency.
- Add Blackberries: Gently fold in 1 cup of fresh blackberries, distributing them evenly without crushing.
- Bake: Divide the cake batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely before frosting.
- Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let sit for 2 to 3 minutes to soften the chocolate, then stir until smooth and glossy. If using, incorporate the blackberry or raspberry liqueur for additional flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of the chocolate ganache over the top. Carefully place the second cake layer on top and cover the entire cake—including the top and sides—with the remaining ganache.
- Decorate: Garnish the cake with the remaining ½ cup fresh blackberries and dust lightly with powdered sugar, if desired, to finish with an elegant touch.
Notes
- Substitute raspberries or blueberries in place of blackberries for different berry flavors.
- To intensify the dark chocolate flavor, add a pinch of espresso powder to the batter.
- For an impressive presentation, decorate with edible flowers or gold leaf.
