This Blackberry Chocolate Cake is 4 layers of soft and fluffy chocolate cake with chocolate ganache and Homemade Blackberry Curd. Just the perfect cake for a celebration.
“It’s my birthday and I’ll eat cake if I want to,
eat cake if I want to,
eat cake if I want to …..”
Actually, it’s Sugar Salt Magics birthday on the 29th of October. That’s right, Sugar Salt Magic is turning 2 and what does every 2 year old want for their birthday? Caaaaaaaaaake!
This is the cake I’m celebrating with – Blackberry Chocolate Cake . Mmmmmmm! Not just any old Blackberry Chocolate Cake, either. This one is 4 layers high (go big, or go home right? Areyawithme?). It’s filled with a Homemade Blackberry Curd on two layers and then chocolate ganache in the centre and smothered all over the top. I particularly thought chocolate was in order after I celebrated last years blog birthday with this Vanilla Lemon Butter Cake with Salted Caramel Sauce and Whipped White Chocolate Buttercream. Phew! What a mouthful but that was also 4 decadent layers of deliciousness and it was the ivory to todays ebony.
Easy Blackberry Curd
I posted the recipe for Homemade Blackberry Curd yesterday and that’s the very same Blackberry Curd you can see in these photos. So delicious and unbelievably quick and easy to make. Only 10 minutes at the stove results in this smooth and sweet, yet tart curd, that sets up perfectly to go in a layer cake like this. Well, a rustic layer cake anyway. I’m never going to win awards for presentation but for OTT-level-yum! Here’s hoping 🙂
Also, just one more note on that Blackberry Curd – it’s made using frozen berries so no need to wait until they’re in season. Winning!
A very versatile recipe
The chocolate cake recipe itself is also a wonderful recipe that I’ve used time and time again. It began life as my Chocolate Cheesecake Cupcakes and is my absolute go-to chocolate cupcake recipe. And there’s the thing that makes this recipe brilliant. It is easy to scale up or down and works just as well as a cupcake as it does in a cake. Oh and of course it tastes amazing as well.
This is a soft and fluffy chocolate cake bursting with chocolate flavour. That flavour and the glorious dark colour of this cake come entirely from the Dutch processed cocoa used in the recipe. Dutch processed cocoa is a very dark type of cocoa that isn’t quite as bitter, however dutch cocoa and natural cocoa are not interchangeable in all recipes. I definitely suggest sticking to dutch here and the intense colour and flavour are worth having a tin on hand because you’ll want to make this cake over and over.
PS. do you want to see the first recipe ever posted on Sugar Salt Magic – check out my Cookies and Cream Cupcakes.
PPS. Yes! I celebrated early. It’s my prer-blog-ative. Hahaha 🙂
That’s all folks.
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Blackberry Curd (see notes)
- 150 g frozen blackberries
- 1 eggs and 2 egg yolks
- 75 g unsalted butter
- 100 g white granulated sugar
- 1 tablespoon cornflour - (notes)
- Juice of half lemon
- Red food colouring (optional)
- 2 cups (260g) plain (all-purp) flour
- 1 cup (80g) dutch cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g or 2 sticks) unsalted butter, melted
- 1 cup (200g / 7oz) white granulated sugar
- 1 cup (200g / 7oz) dark brown sugar, packed
- 4 eggs, room temp
- 1 tablespoon vanilla extract - (notes)
- 1 1/2 cups buttermilk
- 300 g dark (70%) Chocolate
- 250 ml thickened / heavy cream
- Fresh berries and icing sugar
For the Blackberry Curd
- Heat the blackberries in the microwave for 1-2 minutes, then mash with a fork (or meat mallet)
- Push through a strainer until you have 1/2 cup of juice.
- In a saucepan, whisk together the eggs, egg yolks and sugar combined. Put on the stove and turn the heat on low. Add the butter and blackberry juice. Continue whisking while the curd heats. After about 6-7 minutes you’ll notice it has thickened and is steaming. When you see the first bubble of a simmer start, mix together the lemon juice and cornflour then pour in while whisking constantly. Add some food colouring now if using. Continue to whisk for another couple of minutes until the mixture is thick and you can see the trail from the whisk. Strain into a bowl and place in the fridge to cool.
For the cake
- Preheat your oven to 180C / 350F (160C fan) and grease and line 2x 8 inch spring form cake tins.
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy handed otherwise your cakes will turn out dense.
- Bake for 25-30 minutes until a toothpick inserted comes out with just a couple of sticky crumbs.
- Allow them to cool before removing them from the pans.
Make the Ganache
- Chop the chocolate into small pieces and put them in a heatproof bowl. While stirring, heat the cream over low-med heat until steaming and bubbles start to appear around the edge. Pour the hot cream over the chocolate and leave it to sit for 5 minutes. Stir the cream and chocolate until fully mixed, thick, smooth and glossy.
Assemble the cake
- Once cool, cut the cakes in half so you have 4 layers. Place one layer on your serving dish.
- Spread one half of the curd over the first cake layer, the sit another cake layer on top. Spread ganache over the second layer. Sit the third layer on top of the ganache and spread with the remaining curd. Sit the final layer on top and spread the remaining ganache over the top of the cake.
- Decorate with berries.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- The Blackberry Curd does require a couple of hours to set firm enough to use between the layers.
- This cake recipes scales well and can be halved to make a 2 layer cake or even 12 chocolate cupcakes.
TOOLS USED IN THIS RECIPE
- A handheld beater or stand mixer
- 2x 8 inch springform tin or cake tins
- A silicone spatula makes sure nothing is left behind.
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