Ingredients
Scale
- For the Chocolate Sponge Layers:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup hot water
- For the Blackberry Filling:
- 2 1/2 cups fresh blackberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tbsp water
- For the Vanilla Whipped Cream:
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
- For Garnish (optional):
- Fresh blackberries
- Chocolate shavings
- Mint leaves
Instructions
- Preheat oven and prepare cake pans. Mix dry sponge ingredients in one bowl and wet ingredients in another, then combine and whisk until smooth. Stir in hot water to create a thin batter. Bake until set, then cool completely.
- Cook blackberries, sugar, and lemon juice in a saucepan until softened. Mix cornstarch with water, add to the berries, and simmer until thickened. Cool fully.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled.
- Heat cream and pour over chopped dark chocolate to make a smooth ganache. Stir until glossy and slightly cooled.
- Slice cake layers evenly. Spread blackberry filling between layers, followed by whipped cream. Stack and repeat.
- Coat the assembled cake with chocolate ganache, allowing it to drip naturally down the sides.
- Chill until set, then decorate with blackberries, chocolate shavings, and mint leaves.
Nutrition
- Calories: 420
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 52g
- Protein: 6g