Description
Blackberry Chocolate Indulgence brings rich Mediterranean flavors to dessert lovers’ tables. Dark chocolate and ripe blackberries create a luxurious symphony of taste that will transport palates to southern European landscapes.
Ingredients
Scale
Main Ingredients (Cake):
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Rodelle Organic Baking Cocoa
- 3 large eggs
- ½ cup buttermilk
- ½ cup vegetable or canola oil
- 1 cup hot water
Leavening Agents:
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Flavor Enhancers:
- 2 teaspoons vanilla extract
Blackberry Jam:
- 3 cups fresh blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Blackberry Buttercream:
- 5 large egg whites
- 1 ¼ cup granulated sugar
- 1 ½ cups unsalted butter, room temperature
- 3 tablespoons homemade blackberry jam
Chocolate Ganache:
- 2 ounces dark chocolate, chopped
- 2 ounces heavy cream
Instructions
- Combine fresh blackberries, granulated sugar, and freshly squeezed lemon juice in a medium saucepan over moderate heat.
- Gently crush the berries using a wooden spoon as they begin to soften and release their natural juices.
- Continuously stir and mash the mixture, allowing the berries to break down completely and create a rich, glossy consistency.
- Simmer the jam for approximately 18-22 minutes until it reaches a thick, spreadable texture.
- Remove from heat and let the jam cool for 8-10 minutes.
- Carefully strain the jam through a fine-mesh strainer to remove seeds, then transfer to a clean container and refrigerate.
Chocolate Cake:
- Adjust the oven rack to the center position and preheat to 325°F (163°C).
- Prepare three 8-inch (20.32 centimeters) round cake pans by generously spraying with nonstick cooking spray.
- Dust the pan interiors with unsweetened cocoa powder, ensuring complete coverage.
- Cut parchment paper circles to fit the bottom of each pan and place them inside.
- In a large mixing bowl, thoroughly combine all dry ingredients using a whisk.
- In a separate bowl, blend wet ingredients except for the hot water until smooth and well-incorporated.
- Gradually introduce wet ingredients to the dry mixture while mixing on medium-low speed.
- Slowly stream in hot water, mixing until the batter becomes uniform and silky.
- Evenly distribute the batter among the prepared pans.
- Bake for 25-30 minutes, checking for doneness with a toothpick inserted in the center.
- Allow cakes to rest in pans for 20-25 minutes at room temperature.
- Wrap the cooled cakes and refrigerate for 1 hour to enhance moisture and flavor.
Notes
- Jam requires patient stirring and consistent heat to achieve the perfect thick, spreadable consistency.
- Straining the jam ensures a smooth texture without seeds or pulp for a refined spread.
- Cocoa powder coating on cake pans prevents sticking and adds a subtle chocolate flavor to the edges.
- Refrigerating cake layers before assembly helps stabilize the cake, making it easier to frost and stack.
- Hot water in the cake batter activates deeper chocolate flavor and creates a moist, tender crumb.
- Room temperature ingredients blend more smoothly, resulting in a more uniform cake texture.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 468 kcal
- Sugar: 52 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg