A light and delicious chocolate cake filled with blackberry jam. But that’s not all, it’s also covered with chocolate ganache which is itself feathered with blackberry icing. This chocolate blackberry cake is a real crowd pleaser and perfect for any fruity celebration.
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 as it’s not only rather special but seasonal too.
Chocolate Blackberry Cake
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. After all Ruth was one of the finalists back in 2010.
In the end, I followed the recipe for the cake batter and the ganache, but not the buttercream as I wanted to use my jam. When I say followed, I actually halved the ganache recipe and changed the cake recipe a little. I just can’t help myself. I also attempted feathering for the first time. For this I used some blackberry white chocolate ganache I had leftover from the little blackberry puddings I made recently.
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.
Other Blackberry Recipes You Might Like
- Blackberry & apple crumble
- Blackberry barfi
- Double blackberry chocolate galette
- Blackberry & apple spelt bread
- White chocolate & blackberry melts
- Blackberry overnight oats
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate blackberry cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more layer cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate Blackberry Cake. PIN IT.
Chocolate Blackberry Cake – The Recipe
Chocolate Blackberry Cake
Ingredients
- 220 ml milk
- 2 tbsp malt vinegar
- 165 g unsalted butter softened
- 330 g dark muscovado sugar
- 3 large eggs (I used duck eggs)
- 200 g wholemeal flour
- 80 g self-raising flour (self-rising flour)
- 60 g cocoa powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp mesquite powder a superfood with caramel notes (optional)
Chocolate Ganache
- 140 ml double cream (heavy cream)
- ½ tbsp golden syrup
- 175 g dark chocolate roughly chopped (I used 53%)
The Rest
- 4 tbsp blackberry jam I used homemade chocolate blackberry jam
- 2 tbsp white chocolate blackberry ganache
Instructions
- Measure the milk into a jug and add the malt vinegar to make a quick version of sour milk. Gave it a stir and leave to coagulate.
- Cream the butter with the sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Sieve in the dry ingredients, discarding any particularly large pieces of bran left in the sieve. Fold into the creamed mixture alternately with the soured milk.
- Spoon the mixture into 2 x 20 cm (9″) round silicone cake moulds or oiled baking tins filling them to about ¾ full.
- Bake in a preheated oven at 180℃ (350℉, Gas 4) for 35-40 minutes or until the top is firm to the touch and an inserted skewer comes out more or less clean.
- Leave to cool in the tins for 20 minutes, then turn out onto a wire rack to cool completely.
Chocolate Ganache
- Bring the cream to the boil in a small pan with the golden syrup.
- Add the dark chocolate and leave for a couple of minutes.
- Stir until well mixed and smooth.
The Rest
- Sandwich the cakes together with the jam.
- Top with the ganache.
- Pipe lines of the white chocolate ganache on top and then use a tooth pick to feather the lines.
ManjiriK says
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
Choclette says
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!
Jane Sarchet says
Corrrrrr! Congrats on the anniversary and YUM on the cake, it looks gorgeous 🙂
Janie x
Choclette says
Thanks Janie. The memory is already fading into the distance, but I DO remember it was very good.
Lou, Eat Your Veg says
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.
Choclette says
Thanks Lou. I reckon chocolate has an affinity with all berries – that’s my line anyway and I’m sticking to it 😉
Hannah Staveley says
Wow oh wow I so love this just yummy .x
Choclette says
Thanks Hannah 🙂
Kate Fever says
Oh that looks and sounds amazing. I can imagine how well the chocolate worked with the oozing, sharp blackberries. #UKbloggers
Choclette says
Thanks kate, blackberries and chocolate are indeed another great combination 🙂
Phil in the Kitchen says
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.
Choclette says
No, it’s such a shame Phil, I keep planting squares of chocolate, but they never seem to come to anything.
Kate Glutenfreealchemist says
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!!
Choclette says
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.
Alison says
What a lovely idea, I bet it tasted fabulous
Choclette says
Alison, it did taste good, thank you.
belleau kitchen says
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
Choclette says
Very kind of you to say so Dom, but the photographs were pretty rubbish. Shame as I was quite pleased with my feathering!
yummychunklet says
Definitely chocolatey!
Choclette says
Yes indeed YC – nothing but the best 😉
Johanna GGG says
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 🙂
Choclette says
Oh go on Johanna, you can do it. How about a chocolate and jam sandwich? 😉
Catherine says
This is a dream cake!! Catherine
Choclette says
Thanks Catherine, it certainly tasted fabulous, but photographs were a bit lacking.
Laura Denman says
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!
Choclette says
Do hope you get the chance to enter Laura – I’m looking forward to seeing it now.
The Kitchenmaid says
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
Choclette says
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.
Jen Price says
A beautiful cake, I haven’t tried chocolate and blackberry together yet but it sounds like a lovely combination.
Choclette says
Oh it is a lovely combination Jen – I reckon all berries have a close affinity to chocolate 😉