Table of Contents » Cakes

Bittersweet Chocolate & Blackberry Cake


3 c sifted cake flour (not self-rising)
1/2 t salt
1 t cardamom
1-1/2 t baking soda
3/4 c cocoa powder plus extra for dusting pans
1/2 c boiling water
3 oz bittersweet chocolate, coarsely chopped
2-1/4 c sugar
1-1/2 c unsalted butter, room temperature (3 sticks)
4 large eggs
1 T vanilla extract
1 c buttermilk
1 c whole blackberries, washed, halved if large

1-1/2 lbs bittersweet chocolate, chopped very fine
1-1/2 c heavy cream
3 c blackberries, halved if large


Baking the Cake:
1. Preheat the oven to 350 degrees. Fit the bottom of 3 8-inch cake pans with parchment, then butter and dust with cocoa powder. Resift the flour with the salt, cardamom, and baking soda. Set aside.
2. Place the chopped chocolate in the bowl of a food processor and run for 30 seconds, Add 1 cup of the sugar and process for 1 additional minute, until the chocolate is chopped into very small granules. Set aside.
3. Beat the butter in an electric mixer on medium speed with a paddle attachment until creamy, for 1 minute. Add the remaining 1-1/4 cups sugar and slowly add the ground chocolate mixutre and mix for 3 more minutes. Beat in the eggs one at a time and then the vanilla. Stop to scrape down the bowl occasionally.
4. Mix the buttermilk with the cocoa powder to taste.
5. On low speed, alternately add the flour mixture and then the cocoa mixture a little at a time, beginning and ending with the flour, occasionally scraping down the sides of the bowl with a spatula. When just mixed, add the blackberries and mix just to combine. Spoon the batter into the prepared pans and smooth the top with a rubber spatula.
6. Bake cakes in upper and lower thirds of oven, rotating pans after 20 minutes, for a total of 40-45 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pan for 12 minutes. Use a thin bladed knife to loosen the cake from the sides of the pan, then invert onto the rack, remove the parchment paper and cool completely.

For the ganache:
1. place the chocolate in a large bowl. Heat the cream in a sauce pan until just boiling. Pour over the chocolate and allow to sit for 1 minute. Stir until smooth, transfer to the bowl of a standing mixer. Cool to room temperature.
2. Chill in the refrigerator, stirring occasionally, until cold, but not solid for 25 to 30 minutes. Whip the ganache with a whisk attachment in a standing mixer until fluffy for 2 minutes. Do not over whip.

Assembling the cake:
1. Trim the rounded dome from each cake layer so that they are flat. Place one cake flat bottom up and coat the top with a 1/4 inch layer of the whipped ganache. Top with 3/4 c blackberries.
2. Repeat with another layer.
3. With the remaining ganache, frost the sides and the top of the cake. Dip an offset spatula in hot water and smooth out the sides and top of the cake. With the remaining 1/2 c blackberries, decorate the top of the cake.


Yield: 8-10
From: Turning Leaf Wines
Liked By: Shari, Devon, Darrell
Time: 4 hours
Note: Refrigerate Left-overs

Print this Recipe
Email us to add a new recipe.
Card Spoon