Dark chocolate and blackberry cake

Dark chocolate and blackberry cake

Danielle Wood

This beauty would make a chic evening centrepiece with its sparkling blackberries. It’s quite a big cake so feel free to make a smaller one by halving the quantities.

For the chocolate cake:


Quantity Ingredient
150g cocoa powder
2 teaspoons vanilla extract
350g unsalted butter
300g caster sugar
300g soft dark brown sugar
8 medium eggs, lightly beaten
550g plain flour
5 teaspoons salt
360ml whole milk

For the chocolate ganache:

Quantity Ingredient
800ml double cream
800g dark chocolate, finely chopped

For the blackberry mascarpone filling:

Quantity Ingredient
150g fresh blackberries
2 tablespoons caster sugar
1 teaspoon vanilla extract
400g mascarpone
150g icing sugar

To decorate:

Quantity Ingredient
225g fresh blackberries
black edible glitter


Quantity Ingredient
2 x 13cm round, deep cake tins
2 x 18cm round, deep cake tins
piping bag
2 cake boards
How to level & split a cake
How to fill a piping bag
How to fill cakes with jams or curds
How to assemble tiered cakes


  1. Preheat the oven to 170°C. Grease the cake tins and line the bases with baking parchment. Place the cocoa powder, vanilla extract and 240 ml boiling water in a heatproof bowl and whisk to combine. Set aside to cool. In a clean bowl, using a stand mixer or electric hand mixer, beat the butter and sugars for 3–4 minutes, or until the mixture is pale and creamy. Add the beaten eggs to the butter mixture a little at a time, beating well after each addition. Add the cooled cocoa mixture and beat well.
  2. Sift the flour, baking powder and salt into a clean bowl. Add a third of the flour mixture to the butter mixture and beat until just combined. Add half of the milk, continuing to beat, scraping down the sides of the bowl as you go. Add another third of the flour mixture, the remaining milk followed by the remaining flour and beat until just combined.
  3. Divide the mixture evenly between the 4 prepared tins. Bake in the oven for 40–50 minutes, or until a skewer inserted into the centre of each cake comes out clean (the smaller cakes might be ready a few minutes before the larger ones). Allow the cakes to cool for 10 minutes in their tins before turning them out on to a wire rack to cool completely.
  4. While the cakes are cooling, make the chocolate ganache and blackberry mascarpone filling. For the ganache, heat the cream in a saucepan over a medium heat until small bubbles appear (scalding point). Place the chopped chocolate in a bowl and pour the cream over it. Gently whisk the mixture until it is completely smooth and all of the chocolate has melted. Set your chocolate mixture aside to cool, then chill for about 20 minutes or until it is firm enough to use for ganache, then beat by hand until smooth. For the mascarpone filling, place the blackberries, caster sugar and vanilla extract in a bowl and lightly crush the berries with the back of a fork as you combine the mixture. In a clean bowl, beat the mascarpone and icing sugar by hand until smooth. Fold in the crushed blackberry mixture until just combined, leaving a ripple effect.
  5. Level the cakes by cutting off the domed tops and split each cake in half so that you have 8 layers in total. Fill a piping bag with the ganache and snip off the end. Fix the first layer of the larger cake to a cake board with a small amount of ganache. Pipe some ganache around the edge of the first layer and fill with some of the marscarpone filling. The ganache stops the mascarpone filling from escaping. Place the second layer on top of this, add the ganache and mascapone as you did with the first layer, repeat with the third layer, finishing with the fourth cake layer. Repeat with the smaller cake so that you have 2 cake tiers, each sitting on a cake board. Cover both of the cake tiers with a thin layer of the chocolate ganache and chill for 30 minutes or until firm. Meanwhile, for the decoration, dip the blackberries into the black glitter.
  6. Assemble the tiers, then cover the cake with the remaining ganache and decorate with the glittered blackberries. You can use hidden cocktail sticks to stop the blackberries from falling off the cake.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again