Chocolate cake with blackberries
6 servings
60 minutes
Chocolate cake with blackberry is a true embodiment of exquisite European cuisine. Its deep chocolate flavor, highlighted by a slight bitterness of cocoa, perfectly complements the freshness and tartness of blackberries. Historically, chocolate cakes are associated with French and Austrian pastry traditions, where chocolate was used to create delicate desserts. In this recipe, airy layers soaked in cream cheese create a velvety texture, while the berries add freshness and brightness. This cake will be a decoration for any festive table and delight lovers of the harmonious combination of sweet and fruity flavors.
1
Preheat the oven to 180 degrees. Line 3 forms with a diameter of 23 cm with baking paper, grease with butter, and dust with flour. Set aside for a while.
- Butter: 90 g
- Wheat flour: 2 glasss
2
Melt the butter in a saucepan and remove from heat. Mix with sugar and stir. Add eggs one at a time, beating after each addition. Gradually add flour and cocoa.
- Butter: 90 g
- Sugar: 2 g
- Chicken egg: 6 pieces
- Wheat flour: 2 glasss
- Cocoa powder: 8 tablespoons
3
Pour the mixed dough evenly into the molds. Bake the layers on the middle rack for about 20 minutes (the layers should be soft in the middle, and the top should have set by this time).
4
While the cakes are baking, start preparing the cream. In a medium bowl, beat together cream cheese, butter, and cream at medium speed until smooth. Add sugar, cocoa, and vanilla.
- Cream cheese: 340 g
- Butter: 90 g
- Cream: 4 tablespoons
- Powdered sugar: 3 glasss
- Cocoa: 1 glass
- Vanilla: 1 teaspoon
5
Whip everything well, reduce the mixer speed, and continue whipping until a smooth creamy mass is obtained. Place the finished cream in the refrigerator for 20 minutes.
6
Spread cream on the first and second layers, then top with washed and dried blackberries. Apply the remaining cream all over the outside of the cake. Decorate with berries and serve.
- Blackberry: 500 g