Blackberry Chocolate

Decadent Blackberry Chocolate Cake Recipe

Indulge in a rich and luscious blackberry chocolate cake that combines the deep flavors of dark chocolate with the tartness of fresh blackberries. This dessert is perfect for any special occasion or simply to satisfy your sweet cravings. Follow this detailed recipe to create a show-stopping cake that will impress your family and friends.

Ingredients

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Rodelle Organic Baking Cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup buttermilk
• 1/2 cup vegetable or canola oil
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup hot water

Blackberry Jam

• 3 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Blackberry Buttercream

• 5 large egg whites
• 1 1/4 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 3 tbsp homemade blackberry jam

Chocolate Ganache

• 2 oz dark chocolate, chopped
• 2 oz heavy cream

Directions

Blackberry Jam

1. In a medium saucepan, combine fresh blackberries, granulated sugar, and lemon juice over medium heat.
2. Cook until the berries start to break down, mashing them with a mixing spoon.
3. Continue to cook and stir until the mixture thickens and the berries are completely broken down, about 20 minutes.
4. Allow the mixture to cool for 10 minutes, then strain it through a fine mesh sieve into a container. Refrigerate until ready to use.

Chocolate Cake

1. Preheat your oven to 325°F (163°C). Prepare three round 8-inch baking pans by spraying them with nonstick spray, coating with baking cocoa, and lining the bottoms with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking cocoa, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, vegetable oil, vanilla extract, and eggs.
4. With the mixer on medium-low, gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly mix in the hot water until the batter is smooth.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in their pans for 20-30 minutes, then remove and wrap them in plastic wrap. Refrigerate the cakes for at least 1 hour before assembling.

Blackberry Buttercream

1. In a heatproof bowl, whisk together the egg whites and granulated sugar.
2. Place the bowl over a pot of simmering water, whisking constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
3. Remove from heat and beat the mixture on high speed until stiff peaks form and it has cooled to room temperature.
4. Gradually add the room-temperature unsalted butter, one tablespoon at a time, beating well after each addition.
5. Once all the butter is incorporated, add the homemade blackberry jam and beat until smooth and fluffy.

Chocolate Ganache

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
3. Stir the mixture until the chocolate is completely melted and smooth. Allow it to cool slightly before using.

Assembly

1. Place one cake layer on a serving plate and spread a thin layer of blackberry jam over it.
2. Pipe or spread a layer of blackberry buttercream over the jam.
3. Repeat with the remaining cake layers, blackberry jam, and buttercream.
4. Frost the outside of the cake with the remaining buttercream.
5. Pour the cooled chocolate ganache over the top of the cake, letting it drip down the sides for a decorative effect.
6. Garnish with fresh blackberries if desired.

Nutritional Information

• Prep Time: 1 hour
• Cooking Time: 50 minutes
• Total Time: 2 hours
• Calories: 540 kcal per serving
• Servings: 12

Enjoy this elegant and delicious blackberry chocolate cake, perfect for any celebration or simply as a treat for yourself!

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Feel free to share your creations and feedback in the comments below. Happy baking!

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