If you’ve been keeping up with me on social media, you’ll know that I recently came across a massive stock of blackberries. I’m very new to the area, but a friend of mine who knows it relatively well tipped me off on where to find them. The countryside is not for me, but at least there is a plentiful supply of wild fruit!
As you know, I don't really play by the rules when it comes to baking. My new work collegues had been pre-warned that I might bring in cake (about five minutes of my interview were spent discussing cake, which was not really anything to do with the job), but they don't know what weird and wonderful combinations they have in store for them! The first combination was this Blackberry & Chocolate Cake, and it went down rather well. Not everyone was a fan of the dark chocolate, but that's ok because they were in the minority. The more people eating my cake that aren't me, the better.
The sponge is full of blackberries, then sandwiched and topped with a dark chocolate ganache. It's very simple, but delicious too. Perfect as an afternoon indulgence.
- 200g Butter
- 200g Caster Sugar
- 3 Eggs
- 200g Plain Flour
- 2 Tsp Baking Powder
- 300g Blackberries
- 50mL Milk
- 200g Dark Chocolate
- 100mL Double Cream
- Preheat the oven to 200C/180C fan. Line two 9" cake tins with baking parchment.
- Cream the butter and sugar together until light and fluffy.
- Beat the eggs into the mixture one at a time until the batter is smooth.
- Sift the flour and baking powder into the batter and fold in until well combined.
- Fold in the blackberries and milk.
- Divide the batter between the cake tins and bake for 22 minutes, or until a skewer comes out clean.
- Turn the cakes out onto a wire rack and allow to cool.
- Meanwhile, make the ganache. Melt the chocolate and double cream in a saucepan over a low heat. Allow to cool, stirring occasionally.
- Sandwich the cakes together with half of the ganache and spread the remainder over the top.
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