Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Blackberry Cake – We Should Cocoa #49

Layer cakes, We Should Cocoa | 10th September 2014 | By

As this is a We Should Cocoa anniversary, I wanted to do something a little bit special. I also had a cake to make for a friend. I knew I wanted to use the chocolate blackberry jam I made a couple of weeks ago; it’s not only rather special but seasonal too. Leafing through some of my baking books, I came across Ruth Clemens’ Ultimate Chocolate Cake recipe in her book, The Pink Whisk guide to Cake Making. The recipe looked good and as we are all in the throws of the Great British Bake Off, it seemed rather appropriate as Ruth was one of the finalists back in 2010.

I decided to follow the recipe for the cake batter and the ganache, but not the buttercream as I was going to use jam. I halved the ganache recipe and changed the cake recipe a little – I just can’t help it! I attempted feathering for the first time using the leftover blackberry white chocolate ganache from the blackberry puddings recipe I have yet to post.

This is how I made:

  • Measured 220ml milk into a jug and added 2 tbsp of malt vinegar to make a quick version of sour milk. Gave it a stir and left to coagulate.
  • Creamed 165g unsalted butter with 300g light Muscovado sugar and 30g of Molasses sugar until light and fluffy.
  • Beat in 3 duck eggs (large hens eggs can be substituted) one at a time.
  • Sieved in 200g plain flour, 80g self-raising flour, 60g cocoa powder (I used Food Thoughts fairtrade & organic), 1 tsp bicarbonate of soda and 1 tsp mesquite powder (optional – gives a slight caramel flavour).
  • Folded in alternately with the soured milk.
  • Spooned the mixture into 2 7″ oiled baking tins and 3 small rectangular silicone moulds filling them to about 3/4 full.
  • Left to cool in the tins, then turned out onto a wire rack to cool completely.
  • Brought 140 ml of cream to the boil in a small pan with 1/2 tbsp golden syrup.
  • Added 175g of 53% dark chocolate and left for a couple of minutes.
  • Stirred until well mixed and smooth.
  • Sandwiched the large cakes together with chocolate blackberry jam.
  • Topped with the ganache.
  • Piped lines of white chocolate ganache on top and then used a tooth pick to feather the lines – or at least attempted too.
  • Cut the mini cakes in half, sandwiched with the jam then topped with the ganache. 

The batter rose so well, that it annoyingly overflowed, which was not quite what I was looking for. The mixture was also a little fragile, so needed to be handled quite carefully when still warm. It was, however, very light and quite delicious. CT, who wasn’t party to the intricacies of the creation, was quite taken by the unexpected pleasure of the blackberry jam cunningly secreted in the middle – ooh he said.

Comments

  1. Leave a Reply

    Jen Price
    10th September 2014

    A beautiful cake, I haven’t tried chocolate and blackberry together yet but it sounds like a lovely combination.

    • Leave a Reply

      Choclette
      18th September 2014

      Oh it is a lovely combination Jen – I reckon all berries have a close affinity to chocolate šŸ˜‰

  2. Leave a Reply

    Laura Denman
    10th September 2014

    What a fitting cake for the WSC anniversary. My entry (if I get chance to make it!) is going to use blackberry jam too though not quite as special as yours because mine doesn’t have chocolate in it – I’ll be keeping that to the cake!

    • Leave a Reply

      Choclette
      18th September 2014

      Do hope you get the chance to enter Laura – I’m looking forward to seeing it now.

  3. Leave a Reply

    The Kitchenmaid
    10th September 2014

    Four years! Gosh, I hate to think how much chocolate I’ve eaten as a direct result of WSC challenges. I still remember the first thing I made – perhaps I’ll update it for this one!
    Thank you for all the fun WSC has brought into my kitchen x

    • Leave a Reply

      Choclette
      18th September 2014

      Well if WSC can’t tempt you into eating chocolate Lucy, it’s hardly worth running! Trying, without much success, to remember what you first made! Thanks for your kind words and support over the years.

    • Leave a Reply

      Choclette
      18th September 2014

      Thanks Catherine, it certainly tasted fabulous, but photographs were a bit lacking.

  4. Leave a Reply

    Johanna GGG
    11th September 2014

    Oh yum – I have been thinking about doing something for WSC but not sure I will make it so might just need to have a generous slice of your lovely cake to celebrate šŸ™‚

    • Leave a Reply

      Choclette
      18th September 2014

      Oh go on Johanna, you can do it. How about a chocolate and jam sandwich? šŸ˜‰

  5. Leave a Reply

    belleau kitchen
    11th September 2014

    It’s so beautiful and such a clever idea with the jam hidden within. A wonderful celebration cake for such a brilliant challenge. Well done on the fourth anniversary. Xx

    • Leave a Reply

      Choclette
      18th September 2014

      Very kind of you to say so Dom, but the photographs were pretty rubbish. Shame as I was quite pleased with my feathering!

  6. Leave a Reply

    Kate Glutenfreealchemist
    12th September 2014

    I am not surprised CT says ‘ooh’……. sums it up nicely! I always adore the combination of chocolate cake with fruity jammy fillings. Perfect for your chocolatey celebration!!

    • Leave a Reply

      Choclette
      18th September 2014

      Thanks Kate – chocolate and jam isn’t something I’ve employed together very often, but I think I should do more, because it is indeed a very nice combination.

  7. Leave a Reply

    Phil in the Kitchen
    12th September 2014

    Blackberry jam in a fine chocolate cake – well, I’m totally sold on that. Plenty of blackberries around here at the moment but no chocolate bar trees as yet, sadly.

    • Leave a Reply

      Choclette
      18th September 2014

      No, it’s such a shame Phil, I keep planting squares of chocolate, but they never seem to come to anything.

  8. Leave a Reply

    Kate Fever
    18th September 2014

    Oh that looks and sounds amazing. I can imagine how well the chocolate worked with the oozing, sharp blackberries. #UKbloggers

    • Leave a Reply

      Choclette
      20th September 2014

      Thanks kate, blackberries and chocolate are indeed another great combination šŸ™‚

  9. Leave a Reply

    Jane Sarchet
    19th September 2014

    Corrrrrr! Congrats on the anniversary and YUM on the cake, it looks gorgeous šŸ™‚
    Janie x

    • Leave a Reply

      Choclette
      20th September 2014

      Thanks Janie. The memory is already fading into the distance, but I DO remember it was very good.

  10. Leave a Reply

    Lou, Eat Your Veg
    19th September 2014

    Wow Choclette, that looks like a mightily impressive cake and no doubt delicious too! And I’m betting the blackberries work so well with the chocolate, taking the edge of the richness brilliantly.

    • Leave a Reply

      Choclette
      20th September 2014

      Thanks Lou. I reckon chocolate has an affinity with all berries – that’s my line anyway and I’m sticking to it šŸ˜‰

  11. Leave a Reply

    ManjiriK
    22nd September 2014

    Ooh indeed ! it looks awesome , I wish that photo at the end of the post could walk out of the screen on to my desk here and become a real cake ! yummeee

    • Leave a Reply

      Choclette
      22nd September 2014

      Now that really would be awesome. Not sure it would do me any good though if I got all the cakes I ogle to walk onto my desk – sigh!

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