- The blackberry 'stained' the batter.
- Blackberry juice can cause purple/blue discolouration around the batter, this is a natural chemical reaction (anthocyanins). Don't worry about it!
- The batter remained raw under the fruits.
- Because of the water content of the fruit, it bakes slower there. Give it a few more minutes, or bake longer at a lower temperature.
Chocolate & Blackberry Cake
The deep, earthy, slightly tart taste of blackberry is perhaps the best fruit partner for dark chocolate. Unlike raspberry, which is more acidic, blackberry represents a more serious, 'grown-up' flavour profile. This cake builds on the contrast between moist chocolate sponge and fresh fruits, with whipped cream softening the intense flavours.
Ingredients
200
g
Dark chocolate
150
g
Butter
200
g
Caster sugar
4
whole
Eggs
200
g
Plain flour
1
sachet
Baking powder
50
g
Cocoa powder
250
g
Fresh blackberries
300
ml
Whipping cream
100
g
Icing sugar
1
pinch
Salt
Shopping List (0)
Equipment Needed
- Cake tin
- Bain-marie
- Sieve
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Preheat the oven to 180°C. Grease and flour the tin. Melt the chocolate and butter, let cool.
Tip: Hot fat cooks the eggs, lukewarm does not.
2
✓
Beat the eggs with the sugar until foamy. Mix in the chocolate base.
Tip: The foam of sugar and eggs gives lightness.
3
✓
Sift in the flour, baking powder, cocoa, and salt. Fold together.
Tip: Cocoa powder tends to clump, sifting is mandatory!
4
✓
Pour into tin, sprinkle with half of the blackberries. Bake for 35-40 minutes (skewer test).
Tip: The blackberries sink into the batter, forming little 'jam pockets'.
5
✓
Allow to cool completely.
Tip: Chocolate batter breaks when warm.
6
✓
Whip the cream with the icing sugar. Spread on the cake, decorate with remaining blackberries.
Tip: Fresh cream balances the dense batter.
7
✓
Chill for 1 hour.
Tip: Flavours need time to meld.
Recipe FAQ
Ingredients
- 200 g Dark chocolate
- 150 g Butter
- 200 g Caster sugar
- 4 whole Eggs
- 200 g Plain flour
- 1 sachet Baking powder
- 50 g Cocoa powder
- 250 g Fresh blackberries
- 300 ml Whipping cream
- 100 g Icing sugar
- 1 pinch Salt