The Dark Romance Chocolate Blackberry Cake is a show-stopping dessert that blends the richness of dark chocolate with the tart sweetness of fresh blackberries. Each bite of this cake offers a deep, moist crumb layered with luscious ganache and bursting berries. Perfect for romantic occasions, elegant dinners, or celebrations where you want to impress with a dessert as beautiful as it is indulgent.
Why You’ll Love This Recipe
This cake is the perfect fusion of intense chocolate flavor and the vibrant brightness of berries. The addition of fresh blackberries in the batter adds texture and pockets of juiciness, while the ganache lends a velvety, luxurious finish. It’s visually striking and incredibly satisfying—both in flavor and presentation. Edible flowers and extra berries make it a true centerpiece.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups fresh blackberries, plus extra for garnish
For the Chocolate Ganache:
200 g (about 7 oz) dark or semisweet chocolate, finely chopped
200 ml (about 3/4 cup plus 1 tbsp) heavy cream
Optional Garnish:
Fresh blackberries
Edible flowers
Directions
Prepare the cake pans:
Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
Mix the dry ingredients:
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine the wet ingredients:
In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
Make the batter:
Gradually add the wet mixture to the dry ingredients, mixing until the batter is smooth.
Slowly stir in the boiling water. The batter will be thin—this ensures a moist crumb.
Add blackberries:
Gently fold in the blackberries, being careful not to crush them.
Bake:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the ganache:
Place the chopped chocolate in a heatproof bowl.
Heat the cream until just simmering, then pour over the chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Allow to cool to a spreadable consistency.
Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of ganache over the top.
Add the second layer and cover the top and edges with more ganache.
Garnish with fresh blackberries and edible flowers if desired.
Servings and timing
This recipe yields approximately 12 slices.
Preparation time: 25 minutes
Baking time: 30–35 minutes
Cooling and assembly time: 1 hour
Total time: About 2 hours
Variations
Raspberry Substitute: Use fresh raspberries for a tart variation.
Mocha Infusion: Add 1 teaspoon of instant espresso to the boiling water to deepen the chocolate flavor.
White Chocolate Ganache: Swap dark chocolate with white chocolate for a contrasting frosting.
Liqueur Touch: Add a tablespoon of blackberry or raspberry liqueur to the ganache for a gourmet twist.
Naked Cake Style: Skip frosting the sides for a rustic, elegant presentation.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
Let the cake sit at room temperature for 30 minutes before serving if stored in the refrigerator.
To freeze, wrap individual slices in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator.
FAQs
Can I use frozen blackberries?
Yes, but thaw and drain them first to avoid excess moisture in the batter.
What type of cocoa powder is best?
Use unsweetened natural cocoa powder for the best balance of flavor and color.
Can I make this cake ahead?
Yes, the cake layers and ganache can be prepared a day in advance and assembled before serving.
Can I use a different size cake pan?
Yes, you can use 8-inch pans for taller layers, adjusting the bake time slightly.
Can I use a different frosting?
Absolutely. Cream cheese frosting or whipped ganache would also pair well.
How do I know when the ganache is the right consistency?
Let it cool until it’s thick enough to spread without running, but still smooth and glossy.
Can I reduce the sugar?
You can reduce the sugar by 1/4 cup, though it may slightly affect the cake’s moisture and texture.
Can I omit the edible flowers?
Yes, they’re optional and used primarily for decoration.
What type of chocolate should I use for the ganache?
Use good-quality dark or semisweet chocolate with at least 60% cocoa solids.
Can I serve this warm?
It’s best served at room temperature or slightly chilled for clean slices and optimal texture.
Conclusion
The Dark Romance Chocolate Blackberry Cake is a luxurious dessert that’s as stunning as it is flavorful. Rich chocolate, bursts of berry, and a silky ganache make it the perfect centerpiece for special occasions or when you simply want to indulge. With its elegant appearance and deep flavor profile, this cake is bound to become a cherished favorite.
Dark Romance Chocolate Blackberry Cake
- Total Time: 55 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Dark Romance Chocolate Blackberry Cake is a decadent dessert that merges rich chocolate flavor with bursts of fresh blackberry. Moist and luscious with a velvety chocolate ganache finish, this cake is perfect for romantic evenings, special occasions, or a show-stopping centerpiece. Topped with blackberries and optional edible flowers, it’s as elegant as it is indulgent. Chocolate blackberry cake, rich chocolate dessert, romantic chocolate cake, ganache cake, fruit and chocolate cake, special occasion cake
Ingredients
This Dark Romance Chocolate Blackberry Cake is a decadent dessert that merges rich chocolate flavor with bursts of fresh blackberry. Moist and luscious with a velvety chocolate ganache finish, this cake is perfect for romantic evenings, special occasions, or a show-stopping centerpiece. Topped with blackberries and optional edible flowers, it’s as elegant as it is indulgent. Chocolate blackberry cake, rich chocolate dessert, romantic chocolate cake, ganache cake, fruit and chocolate cake, special occasion cake
Instructions
Cake:
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1 3/4 cups all-purpose flour
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3/4 cup unsweetened cocoa powder
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2 cups granulated sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 large eggs, at room temperature
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1 cup whole milk, at room temperature
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1/2 cup vegetable oil
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2 tsp pure vanilla extract
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1 cup boiling water
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1 1/2 cups fresh blackberries, plus extra for garnish
Chocolate Ganache:
(Use your favorite recipe or make a simple one with 1 cup heavy cream + 8 oz chopped dark chocolate)
Decoration:
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Extra fresh blackberries
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Edible flowers (optional)
Notes
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For an extra intense flavor, substitute half the boiling water with freshly brewed coffee.
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Refrigerate for firmer texture before slicing.
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Store covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American