Blackberry Blackout Cake 🍰

Blackberry Blackout Cake 🍰

This stunning Blackberry Blackout Cake is made of rich, dark chocolate cake layers filled with a silky chocolate ganache frosting, finished with fresh blackberries. A show-stopping dessert for special occasions!

Ingredients:

• For the Blackout Cake:

• 56g (2 oz) semi-sweet chocolate chips 🍫
• ½ cup black cocoa powder 🍫
• ½ cup milk (2% recommended) 🥛
• ¼ cup sour cream 🥛
• 2 cups cake flour 🌾
• 1 tsp baking powder 🧁
• 1 tsp baking soda 🧁
• 1 tsp kosher salt 🧂
• 1 cup unsalted butter (room temperature) 
• 1⅓ cup granulated sugar 🍬
• 4 large eggs 🥚
• 2 tsp vanilla extract 🍦

• For the Chocolate Ganache Frosting:

• 200g (7 oz) semi-sweet chocolate chips 🍫
• ½ cup heavy cream 🥛
• 2 tbsp honey 🍯
• 2 tbsp black cocoa powder 🍫
• ⅓ cup sour cream 🥛

• For Decoration:

• 1.1 kg (2.5 lbs) fresh blackberries 🫐
• Iridescent luster dust (optional)

Instructions:

For the Cake:

Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper. Set them aside.

Melt chocolate: In a heat-proof bowl, combine chocolate chips, milk, sour cream, and sifted cocoa powder. 🌡️ Place a small saucepan filled with 3 inches of water over high heat. Once simmering, place the bowl over the pot and stir until everything is melted and smooth. Set aside to cool.

Mix dry ingredients: Sift together the cake flour, baking powder, baking soda, and kosher salt. Set aside.

Cream butter and sugar: In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed, then add vanilla extract.

Combine: Pour the cooled chocolate mixture into the egg mixture and mix until smooth. Gradually add the dry ingredients, alternating with the flour mixture, mixing until fully combined.

Bake: Divide the batter evenly among the prepared cake pans, about 400g of batter per pan. Smooth the tops and bake for 50 minutes, rotating halfway through baking. Test with a toothpick—it should come out with a few moist crumbs.

Cool: Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely (about 2 hours).

For the Ganache:

Melt chocolate for ganache: In a heat-proof bowl, combine chocolate chips, heavy cream, honey, and sifted black cocoa powder. Place the bowl over simmering water (as before) and stir until smooth.

Whisk in sour cream: Take the bowl off the heat and whisk in the sour cream until smooth. Refrigerate the ganache for 15-20 minutes to firm up for frosting.

To Assemble:

Assemble the cake: Level the cake layers if necessary. Place the first layer on a cake turntable, cut-side up, and spread a layer of ganache on top. Repeat with the second layer, then place the third layer on top.

Frost: Coat the entire cake with the remaining ganache, smoothing it with an offset spatula.

Decorate: Arrange the fresh blackberries over the cake and dust with iridescent luster dust if desired. Chill the cake for 1 hour before serving.

Enjoy your decadent Blackberry Blackout Cake! Perfect for making any occasion unforgettable.