23 Jun Chocolate cake with creamy blackberry filling and chocolate ganache
Sweet and acid, a perfect match to enjoy this summer.
- 340 g All-purpose flour
- 60 g Unsweetened Cocoa powder
- 2 tsp Baking powder
- 1 tsp Baking soda
- 400 g White sugar
- 2 large eggs
- 100 g Vegetable Oil
- 280 g Plain yogurt
- 240 g Hot boiling water
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 325°F / 160°C. Grease and flour ( using cocoa powder) two round 6 inch x 3.5 inch / 15cm x 9 cm cake pans.
- Whisk together yogurt, oil, eggs and vanilla extract until smooth. Set aside.
- In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
- Pour liquid mixture over dry ingredients and beat starting from low speed and increasing slowly until you see no lumps. Scrape down the sides of the bowl. You can do this manually using a whisk as well.
- Pour hot boiling water into the chocolate mixture and combine until smooth.
- Pour mix evenly into cake pans and bake during 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let the cakes to cool down at room temperature and chill 30 minutes at least before layering.
creamy blackberry filling
- 125 g Fresh blackberries
- 40 g White sugar
- 10 ml Lemon juice
- 200 g Cream Cheese
- 125 g Icing sugar
- 125 g Unsalted butter at room temperature
- Mix blackberries, white sugar and lemon juice and blend using a food processor during 3 – 4 minutes or until smooth. Strain the mixture and discard the seeds.
- Place the blackberry puree into a small size saucepan and cook in medium heat during 10 minutes, the puree should look thicker. Let cool completely and set aside.
- Using a stand mixer adapted with the paddle attachment, beat butter until pale and fluffy.
- Add powdered sugar. Beat at medium speed about 4 minutes.
- Add cream cheese, cooled blackberry puree and beat until the mixture becomes smooth.
- If the mixture looks very thin, place it into the fridge during 20 minutes before using into the cake.
- 400 g High quality bittersweet Chocolate – crushed
- 300 g Heavy Cream
- 50 g Butter
- 1/2 tsp Vanilla Bean Paste
- In a small saucepan mix cream and butter. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
- Pour hot mixture over crushed chocolate. Let rest about 2 minutes moving the bowl with your hands.
- Start mixing gently with a rubber spatula until the chocolate melts completely. Add vanilla and mix gently.
- Let the Ganache rest a couple of hours at room temperature or until a spreadable consistency.
TO ASSEMBLE AND DECORATE THE CAKE
- Divide each cake into three even layers using a knife or a cake leveler (Cold cakes work better here). You will have 6 layers at the end.
- Add a little bit of ganache on a cake board and place the first layer of cake over it. Use your hands to press down over the cake.
- Using a pastry bag, pipe chocolate ganache around the top, piping only around the edge of the cake, so you make a “wall” all around. Make sure to do a thick border, otherwise the filling could spill out from the cake.
- Add some blackberry cream into the gap and smooth using an offset spatula. Place the next cake layer on top and repeat the process util you have used all the cake layers, after the last layer of cake, pipe chocolate ganache only,
- Spread some ganache all over the cake and then take off any excess with the spatula and start smoothing out the cake slowly. Be patient. Pay attention to get smooth surfaces. Leave an edge rising up around the top of the cake as shown in the pictures above.
- Decorate with some fresh blackberries and icing sugar.
- Keep refrigerated but enjoy at room temperature.