Description
A dramatic, ultra-moist chocolate cake layered with silky blackberry cream and finished with a glossy dark berry glaze.
Ingredients
- Fresh blackberries (pureed)
- Unsweetened cocoa powder
- Heavy cream
- Dark chocolate
- All-purpose flour
- Granulated sugar
- Eggs
- Buttermilk
- Baking powder
- Baking soda
- Vanilla extract
- Butter
- Powdered sugar
- Blackberry jam
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans.
- Whisk flour, cocoa powder, baking powder, and baking soda. In another bowl, beat sugar, eggs, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients.
- Divide batter into pans and bake for 28–32 minutes. Cool completely.
- Simmer blackberry puree until slightly thickened; cool.
- Whip heavy cream with powdered sugar, then fold in cooled puree to create a lush blackberry cream filling.
- Slice cakes horizontally to create four layers. Spread blackberry cream evenly between each layer.
- Melt dark chocolate with a little cream to create a ganache. Spread over the top, letting it drip slightly. Finish with whole blackberries on top.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- For a richer flavor, use high-quality dark chocolate for the ganache.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg