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.
🕒 Prep Time 35 mins
🍳 Cook Time 40 mins
Total Time 3 hrs
🍽️ Servings 10 servings
🔥 Calories 510 kcal
🌍 Cuisine Modern Bistro

Ingredients

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

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.

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