Description
A seductive dessert that blends the rich decadence of dark chocolate with the sultry sweetness of blackberries, perfect for date nights, celebrations, or when you simply want to indulge in a little romance.
Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
Blackberry Filling
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp lemon juice
Dark Chocolate Ganache
- 1 1/2 cups heavy cream
- 12 oz dark chocolate, chopped
Instructions
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the sugar, eggs, buttermilk, oil, and vanilla until smooth. Gradually add the dry ingredients, then stir in the hot coffee until the batter is well combined.
- Divide the batter between the pans and bake for 30–35 minutes. Let cool completely.
Step 2: Make the Blackberry Filling
- In a saucepan, combine blackberries, sugar, and lemon juice over medium heat. Cook until the berries break down, about 5 minutes.
- Add the cornstarch slurry and cook until thickened. Remove from heat and let cool.
Step 3: Prepare the Ganache
- Heat the cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread the blackberry filling evenly on top.
- Place the second cake layer over the filling and pour the ganache over the top, letting it drip down the sides.
- Decorate with fresh blackberries and let set before slicing.