Blissful Blackberry Cake
The Blissful Blackberry Cake is a decadent dessert that offers a luxurious blend of rich flavors and textures, making it a sweet choice for any celebration or cozy gathering.
Infused with the essence of semi-sweet chocolate and the distinctively deep flavor of black cocoa, this cake provides a dark, sumptuous base that complements the tart freshness of the blackberries used both in the batter and as a garnish.
Layers of moist, fluffy cake are interspersed with creamy, chocolate ganache frosting, creating a harmonious balance of sweet and tangy notes.
Each bite is an indulgent experience, enhanced by the lushness of the sour cream and the velvety finish of the ganache, crowned with a visually stunning array of fresh blackberries on top.
This cake not only pleases the palate but also makes a striking centerpiece for any dessert table.
Ingredients
2 oz semi-sweet chocolate chips
½ cup black cocoa powder
½ cup milk
¼ cup sour cream
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup unsalted butter (room temperature)
1⅓ cup granulated sugar
4 large eggs
2 tsp vanilla extract
Chocolate Ganache Frosting Ingredients
7 oz semi-sweet chocolate chips
½ cup heavy cream
2 tbsp honey
2 tbsp black cocoa powder
⅓ cup sour cream
Decorations
2 lbs. fresh blackberries
Instructions
Cake Instructions
Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper. Set them aside.
Melting Chocolate Instructions
In a heat-proof bowl, combine chocolate chips, milk, sour cream, and sifted cocoa powder.
Place a small saucepan filled with 3 inches of water over high heat. Once simmering, place the bowl over the pot and stir until everything is melted and smooth. Set aside to cool.
Mix Dry Ingredients
Sift together the cake flour, baking powder, baking soda, and kosher salt. Set aside.
Cream Butter And Sugar
In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed, then add vanilla extract.
Combine
Pour the cooled chocolate mixture into the egg mixture and mix until smooth. Gradually add the dry ingredients, alternating with the flour mixture, mixing until fully combined.
Baking
Divide the batter evenly among the prepared cake pans. Smooth the tops and bake for 50 minutes, rotating halfway through baking. Test with a toothpick—it should come out with a few moist crumbs.
Cooling
Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely (about 2 hours).
Ganache Instructions
Melt Chocolate For Ganache
In a heat-proof bowl, combine chocolate chips, heavy cream, honey, and sifted black cocoa powder. Place the bowl over simmering water (as before) and stir until smooth.
Whisk In Sour Cream
Take the bowl off the heat and whisk in the sour cream until smooth. Refrigerate the ganache for 15-20 minutes to firm up for frosting.
How To Assemble Instructions
Assemble The Cake
Level the cake layers if necessary. Place the first layer on a cake turntable, cut-side up, and spread a layer of ganache on top. Repeat with the second layer, then place the third layer on top.
Frost
Coat the entire cake with the remaining ganache, smoothing it with an offset spatula.
Decorate
Arrange the fresh blackberries over the cake and dust with iridescent luster dust if desired. Chill the cake for 1 hour before serving.
Enjoy your Blissful Blackberry Cake! Perfect for any occasion
Blissful Blackberry Cake FAQs
Yes, you can use regular unsweetened cocoa powder as a substitute for black cocoa powder. However, note that black cocoa offers a unique, intense chocolate flavor and darker color that might not be fully replicated with regular cocoa.
If semi-sweet chocolate chips are not available, you can substitute them with dark chocolate chips or bars chopped into small pieces. Adjust the sweetness according to your taste, as dark chocolate tends to be less sweet.
Using room temperature ingredients, especially butter, is crucial for this recipe as it ensures the mixture blends more uniformly and results in a smoother, more consistent cake batter, which helps the cake rise properly during baking.
Yes, the Blissful Blackberry Cake can be baked up to two days in advance. Wrap the cooled layers in plastic wrap and refrigerate. Assemble and frost the cake on the day of serving for best results.
Leftover Blissful Blackberry Cake should be covered and can be stored in the refrigerator for up to three days. The ganache frosting and fresh berries keep better when chilled. Allow the cake to come to room temperature before serving to enjoy its best flavor and texture.