Description
A delightful dessert that combines rich chocolate flavor with tart fresh blackberries, perfect for special occasions.
Ingredients
Scale
- 56g (2 oz) semi-sweet chocolate chips
- 1/2 cup black cocoa powder
- 1/2 cup milk (2% recommended)
- 1/4 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)
- 1 1/3 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 200g (7 oz) semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- 2 tbsp honey (for ganache)
- 2 tbsp black cocoa powder (for ganache)
- 1/3 cup sour cream (for ganache)
- 1.1 kg (2.5 lbs) fresh blackberries (for decoration)
- Iridescent luster dust (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper.
- Melt chocolate chips, milk, sour cream, and cocoa powder over simmering water until smooth, then set aside to cool.
- Sift together cake flour, baking powder, baking soda, and kosher salt; set aside.
- Cream together room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then add vanilla.
- Pour the cooled chocolate mixture into the egg mixture and mix until smooth. Gradually add dry ingredients, alternating with flour mixture, mixing until combined.
- Divide batter among prepared cake pans and bake for 50 minutes, rotating halfway through. Test with a toothpick for doneness.
- Cool cakes in pans for a few minutes, then transfer to a wire rack to cool completely (about 2 hours).
- For ganache, melt chocolate chips, heavy cream, honey, and cocoa powder over simmering water until smooth. Whisk in sour cream and refrigerate for 15-20 minutes to firm up.
- Level the cake layers if necessary. Assemble by spreading ganache on top of each layer, stacking them.
- Frost the entire cake with remaining ganache and decorate with fresh blackberries. Dust with iridescent luster dust if desired.
- Chill the cake for 1 hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Freeze slices wrapped tightly if needed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: blackberry cake, chocolate cake, dessert, special occasions