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Chocolate Blackberry Cake
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. It's a real crowd pleaser and perfect for any fruity celebration.
Afternoon Tea, Dessert
blackberries, cake, chocolate, ganache
Choclette @ Tin and Thyme
unsalted butter - softened
dark Muscovado sugar
large eggs (I used duck eggs
bicarbonate of soda
mesquite powder - optional
a superfood with caramel notes
dark chocolate - roughly chopped
I used 53%
I used homemade
chocolate blackberry jam
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
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.
You can find the recipe for white chocolate blackberry ganache on my
calories are per serving. They’re approximate and will depend on exact ingredients used.
Recipe from Choclette @Tin and Thyme