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Dark Romance Cake 💜: Blackberry Chocolate Cake with Glossy Ganache Elegance

Every element of this cake plays its part in crafting a symphony of flavor and texture. The chocolate cake is moist and soft, with a touch of espresso powder to deepen the cocoa notes. The blackberry buttercream is light and creamy, subtly sweet with a fruity tang that balances the richness of the chocolate. And finally — that ganache. That mirror-shine chocolate glaze, gliding like silk over the top, ties it all together with a seductive gleam.

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups sugar

  • ¾ cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • 1½ teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon espresso powder

  • 1 cup milk (buttermilk, almond, or coconut milk all work)

  • ½ cup vegetable oil (or melted coconut oil)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

  • 1 cup fresh blackberries, chopped (plus extra whole berries for decoration)

For the Blackberry Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ½ cup blackberry purée (strained to remove seeds)

  • 1 teaspoon vanilla extract

  • A pinch of salt

  • Purple or aubergine food coloring (optional)

For the Glossy Ganache:

  • 1 cup heavy cream

  • 1 cup dark chocolate, finely chopped

  • 2 tablespoons light corn syrup or honey (for that signature gloss)

  • ½ teaspoon vanilla extract (optional)

Instructions

Cake Layers:

  1. Preheat your oven to 350°F (175°C). Grease and line four 8-inch cake pans with parchment paper.

  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.

  3. Add in milk, oil, eggs, and vanilla extract. Mix at medium speed until well blended.

  4. Carefully pour in the boiling water. The batter will be thin — that’s expected. Mix until smooth.

  5. Gently fold in the chopped blackberries.

  6. Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Blackberry Frosting:

  1. Beat the softened butter until light and fluffy.

  2. Gradually mix in the powdered sugar, one cup at a time.

  3. Stir in the blackberry purée, vanilla extract, salt, and optional food coloring for a deep purple hue. Adjust the texture with more sugar (for thickness) or purée (for looseness) as needed.

Glossy Ganache:

  1. Warm heavy cream in a saucepan over medium heat until it just begins to simmer — do not boil.

  2. Pour over the chopped chocolate in a heatproof bowl and let sit for 1–2 minutes.

  3. Add corn syrup or honey, and vanilla extract if using.

  4. Stir slowly from the center outward with a spatula until the ganache is smooth, shiny, and luxurious.

Assembly:

  1. Place your first cake layer on a cake stand or serving plate. Spread a layer of blackberry frosting over the top.

  2. Repeat with the remaining layers. Use the remaining frosting to cover the sides of the cake.

  3. Slowly pour the glossy ganache over the top, letting it cascade naturally down the sides.

  4. Decorate with whole blackberries for an elegant, gothic finish.

Notes

Pairings and Occasions

This cake isn’t just a dessert—it’s an event. Serve it at:

  • Anniversary dinners

  • Valentine’s Day

  • Gothic-themed weddings

  • Birthday parties with a “dark elegance” twist

  • Moody fall or winter gatherings

Pair with:

 

  • A glass of red wine or port

  • Blackberry tea

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  • Author: niold.com