BLACKBERRY CHOCOLATE CAKE WITH CHOCOLATE GANACHE & HOMEMADE BLACKBERRY CURD

This is the cake I’m celebrating with – Blackberry Chocolate Cake . Mmmmmmm! Not just any old Blackberry Chocolate Cake, either. This one is 4 layers high (go big, or go home right? Areyawithme?). It’s filled with a Homemade Blackberry Curd on two layers and then chocolate ganache in the centre and smothered all over the top. I particularly thought chocolate was in order after I celebrated last years blog birthday with this Vanilla Lemon Butter Cake with Salted Caramel Sauce and Whipped White Chocolate Buttercream. Phew! What a mouthful but that was also 4 decadent layers of deliciousness and it was the ivory to todays ebony.

I posted the recipe for Homemade Blackberry Curd yesterday and that’s the very same Blackberry Curd you can see in these photos. So delicious and unbelievably quick and easy to make. Only 10 minutes at the stove results in this smooth and sweet, yet tart curd, that sets up perfectly to go in a layer cake like this. Well, a rustic layer cake anyway. I’m never going to win awards for presentation but for OTT-level-yum! Here’s hoping 🙂

Ingredients

• Blackberry Curd (see notes)
• 150 g frozen blackberries
• 1 eggs and 2 egg yolks
• 75 g unsalted butter
• 100 g white granulated sugar
• 1 tablespoon cornflour (notes)
• Juice of half lemon
• Red food colouring (optional)
• Chocolate Cakes
• 2 cups (260g) plain (AP) flour
• 1 cup (80g) dutch cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (230g or 2 sticks) unsalted butter, melted
• 1 cup (200g) white granulated sugar
• 1 cup (200g) dark brown sugar, packed
• 4 eggs, room temp
• 1 tablespoon vanilla extract (notes)
• 1 1/2 cups (375ml) buttermilk
• Chocolate Ganache
• 300 g dark (70%) Chocolate
• 250 ml thickened / heavy cream
• To serve
• Fresh berries and icing sugar

Instructions

1. For the Blackberry Curd
2. Heat the blackberries in the microwave for 1-2 minutes, then mash with a fork (or meat mallet)
3. Push through a strainer until you have 1/2 cup of juice.
4. In a saucepan, whisk together the eggs, egg yolks and sugar combined. Put on the stove and turn the heat on low. Add the butter and blackberry juice. Continue whisking while the curd heats. After about 6-7 minutes you’ll notice it has thickened and is steaming. When you see the first bubble of a simmer start, mix together the lemon juice and cornflour then pour in while whisking constantly. Add some food colouring now if using. Continue to whisk for another couple of minutes until the mixture is thick and you can see the trail from the whisk. Strain into a bowl and place in the fridge to cool.
5. .....................................

for full instruction please see : www.sugarsaltmagic.com

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