CHOCOLATE BLACKBERRY CAKE RECIPE 

CHOCOLATE CAKE -3 oz unsweetened chocolate (chopped) -1 3/4 cups cake flour -1 1/2 cups sugar -1 tsp baking soda -1 tsp salt -1 cup sour cream -6 tbsp butter -1/4 cup blackberry sauce -2 eggs -1 tsp vanilla

BLACKBERRY SAUCE -18 oz blackberries -3/4 cup water BLACKBERRY CHOCOLATE GANACHE – 1/4 cup blackberry sauce – 1/4 cup milk of choice – 3 1/2 oz dark chocolate

BLACKBERRY FROSTING – 1/2 cup butter (room temperature) – 1 8 oz block cream cheese (room temp) – 3 cups powdered sugar – 1/4 cup blackberry sauce

Start by making blackberry sauce. Simply blend fresh blackberries with water until smooth. Then cook over medium heat for about 10-12 minutes. Strain through a mesh sieve.

Melt the baking chocolate so it's ready for later. Sift the dry ingredients into a large bowl. Add sour cream, softened butter, blackberry sauce & beat with an electric mixer on high for 2 min. Add melted chocolate, eggs & vanilla.

Beat on high again for 2 minutes until smooth. Spread into a 13 x 9 inch baking pan lined with parchment and bake at 350F for 25 to 30 min.

Beat butter, cream cheese, powdered sugar and salt until smooth, then pour in the blackberry sauce. Beat again until smooth!

For ganache: Chop dark chocolate & place in a small bowl. Heat milk & blackberry sauce in the microwave for 1.5 min. Then pour the hot milk/blackberry sauce over the chocolate and let stand 2 minutes. Whisk until smooth.

Allow the cake to cool and top with the ganache. The ganache is what brings this whole dessert together. The key is using super dark chocolate to offset the cream cheese frosting.

Place in the fridge to set. Top with blackberry cream cheese frosting. I like to decorate the cake with some fresh blackberries and mint!

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