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
- Chocolate blackberry jam
- Blackberry barfi
- Double blackberry chocolate galette
- Blackberry & apple spelt bread
- White chocolate & blackberry melts
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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more layer cakes you might like, I have plenty of recipes to choose from.
Chocolate Blackberry Cake. PIN IT.
Chocolate Blackberry Cake – The Recipe
Chocolate Blackberry Cake
- 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
- 60 g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp mesquite powder - optional a superfood with caramel notes
- 140 ml double cream
- ½ tbsp golden syrup
- 175 g dark chocolate - roughly chopped I used 53%
- 4 tbsp blackberry jam I used homemade chocolate blackberry jam
- 2 tbsp white chocolate blackberry ganache
- 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.
- 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.
- 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.