Chocolate Blackberry Cake: Light, Fruity and Delicious
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
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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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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 (whole wheat)
- 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.
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
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!
Corrrrrr! Congrats on the anniversary and YUM on the cake, it looks gorgeous 🙂
Janie x
Thanks Janie. The memory is already fading into the distance, but I DO remember it was very good.
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.
Thanks Lou. I reckon chocolate has an affinity with all berries – that’s my line anyway and I’m sticking to it 😉
Wow oh wow I so love this just yummy .x
Thanks Hannah 🙂
Oh that looks and sounds amazing. I can imagine how well the chocolate worked with the oozing, sharp blackberries. #UKbloggers
Thanks kate, blackberries and chocolate are indeed another great combination 🙂
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.
No, it’s such a shame Phil, I keep planting squares of chocolate, but they never seem to come to anything.
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!!
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.
What a lovely idea, I bet it tasted fabulous
Alison, it did taste good, thank you.
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
Very kind of you to say so Dom, but the photographs were pretty rubbish. Shame as I was quite pleased with my feathering!
Definitely chocolatey!
Yes indeed YC – nothing but the best 😉
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 🙂
Oh go on Johanna, you can do it. How about a chocolate and jam sandwich? 😉
This is a dream cake!! Catherine
Thanks Catherine, it certainly tasted fabulous, but photographs were a bit lacking.
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!
Do hope you get the chance to enter Laura – I’m looking forward to seeing it now.
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
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.
A beautiful cake, I haven’t tried chocolate and blackberry together yet but it sounds like a lovely combination.
Oh it is a lovely combination Jen – I reckon all berries have a close affinity to chocolate 😉