If you’re looking for a dessert that’s equal parts indulgent and stunning, this decadent dark chocolate cake with blackberry filling is the one. Imagine biting into layers of rich, moist chocolate cake, perfectly complemented by a luscious blackberry filling and topped with a silky dark chocolate ganache. It’s the kind of dessert that turns any occasion into a celebration. Trust me, this recipe is going to become a favorite in your kitchen, whether it’s for birthdays, anniversaries, or just a rainy day treat. Let’s dive into what makes this cake so irresistible!
The Story Behind This Dark Chocolate & Blackberry Cake
There’s something magical about the combination of chocolate and berries, don’t you think? This cake recipe was born out of my love for bittersweet chocolate paired with the tart sweetness of blackberries. I first made it for a friend’s wedding, where it became the unexpected star of the dessert table. Since then, it’s been my go-to recipe when I want to impress.
Blackberries are at their peak during the summer months, which is when this cake truly shines. Their natural tanginess cuts through the richness of the chocolate, creating a balance that feels just right. But don’t worry—this cake works year-round, thanks to frozen or even jam-based blackberry fillings. It’s a versatile recipe that adapts beautifully to the seasons.
Over the years, I’ve tweaked the recipe to make it even better. The cake layers are now extra moist thanks to a touch of coffee in the batter (don’t worry, you won’t taste it—it just deepens the chocolate flavor). Plus, I’ve added a hint of vanilla to the ganache for a subtle, aromatic finish. Every bite feels like a little slice of heaven!
Ingredients You’ll Need
Let’s talk about the stars of this show-stopping dessert. Each ingredient plays a key role, so it’s worth seeking out the best quality you can find. Here’s what you’ll need:
- Dark chocolate: Go for at least 70% cocoa content. The bitterness balances the sweetness of the cake and filling. Brands like Ghirardelli or Valrhona are great options.
- Cocoa powder: Use unsweetened cocoa powder for that deep, rich chocolate flavor. Dutch-processed cocoa works well here.
- Blackberries: Fresh is best if they’re in season, but frozen blackberries work just as well. Just thaw and drain them before using.
- All-purpose flour: A pantry staple that gives the cake structure. You can also use a gluten-free flour blend for a GF version.
- Sugar: Both granulated sugar (for the cake) and powdered sugar (for the filling) are needed.
- Butter: Use unsalted butter for better control over the saltiness. It adds richness to both the cake and the ganache.
- Eggs: These provide structure and moisture. Room-temperature eggs mix more evenly into the batter.
- Buttermilk: This makes the cake incredibly tender. No buttermilk? Mix regular milk with a tablespoon of vinegar or lemon juice as a substitute.
- Heavy cream: Essential for the silky ganache that coats the cake.
- Vanilla extract: Adds depth to the chocolate flavors. Pure vanilla is worth the splurge.
Pro tip: If you want an extra punch of blackberry flavor, consider adding a tablespoon of blackberry liqueur to the filling. It’s absolutely divine!
Equipment You’ll Need
Don’t worry, you won’t need a professional pastry chef’s kitchen for this recipe. Here’s what you’ll need:
- 3 8-inch cake pans: For even layers. If you only have one, you can bake the layers one at a time.
- Mixing bowls: A few different sizes for the batter, ganache, and filling.
- Electric mixer: A stand mixer is ideal, but a hand mixer works just fine.
- Offset spatula: Helps spread the ganache and blackberry filling smoothly.
- Parchment paper: To line the pans and prevent sticking.
- Wire cooling rack: For cooling the cake layers evenly.
If you’re missing any of these, don’t stress. For example, you can use a butter knife instead of an offset spatula in a pinch!
How to Make Decadent Dark Chocolate & Blackberry Velvet Cake
Ready to get baking? Here’s the step-by-step process:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 1 cup (100g) of unsweetened cocoa powder, 2 teaspoons of baking powder, and 1 teaspoon of baking soda.
- In another bowl, cream together 1 ½ cups (300g) of granulated sugar and ¾ cup (170g) of unsalted butter until light and fluffy. Add 3 large eggs, one at a time, mixing well after each addition.
- Mix in 1 teaspoon of vanilla extract and 1 cup (240ml) of buttermilk. Alternate adding the dry ingredients and ½ cup (120ml) of brewed coffee, starting and ending with the dry ingredients.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the filling, combine 2 cups (300g) of blackberries, ½ cup (60g) of powdered sugar, and 1 tablespoon of cornstarch in a small saucepan. Cook over medium heat until thickened, about 10 minutes. Let it cool.
- For the ganache, heat 1 cup (240ml) of heavy cream until just simmering. Pour it over 8 ounces (225g) of chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth.
- Assemble the cake by spreading the blackberry filling between each layer. Coat the entire cake with the ganache using an offset spatula.
Let the cake set for about 30 minutes before slicing. The wait is worth it—promise!
Cooking Tips for Success
- Room temperature ingredients: They mix more easily, resulting in a smoother batter.
- Don’t overmix: Once the dry ingredients are added, mix just until combined to avoid a dense cake.
- Level your layers: Use a serrated knife to trim the tops if they’re uneven.
Variations & Adaptations
- Gluten-free: Use a gluten-free flour blend.
- Vegan: Substitute eggs with flax eggs, butter with a plant-based alternative, and heavy cream with coconut cream.
- Seasonal berries: Swap blackberries for raspberries or cherries.
Serving & Storage Suggestions
This cake is best served at room temperature. Pair it with a scoop of vanilla ice cream or a cup of coffee for a sensational treat. Leftovers can be stored in the fridge for up to 5 days. Wrap slices individually and freeze for up to 3 months for a ready-to-go dessert.
Nutritional Information
Each slice (based on 12 servings) contains approximately:
- Calories: 450
- Fat: 25g
- Carbohydrates: 55g
- Protein: 5g
Conclusion
This decadent dark chocolate & blackberry velvet cake is truly a dessert worth making. It’s rich, indulgent, and packed with flavor. I’d love to hear how it turns out for you! Leave a comment below or share your photos on social media. Let’s bake something unforgettable together!
FAQs
Can I use frozen blackberries?
Yes! Just thaw and drain them before cooking the filling.
Can I make this cake ahead of time?
Absolutely. Bake the layers and store them in the fridge for up to 2 days before assembling.
What’s the best way to slice the cake?
Use a sharp knife dipped in hot water for clean slices.
Can I double the recipe?
Yes, but you’ll need larger pans or multiple batches.
Is the coffee flavor noticeable?
Nope! It simply enhances the chocolate flavor.
