Keeping it simple with this Chocolate Blackberry Cake
Miniature version of a traditional layer cake and it’s naked cake style so no fussy decorating or heavy icing!
Some people say fruit and chocolate should not go together
I kindly disagree! I mean have you not heard about Black Forest Cake?!
Classic Chocolate and Cherry combination!
Well today this one has Ganache for the icing and a super easy two ingredient chocolate “mousse” filling
Made from tofu and chocolate it’s hard to really call this a mousse, since it’s more like a pudding so I am actually calling it a “no cook custard”!
Of course if you don’t like tofu you can use this true chocolate mousse recipe instead!
Or just leave it out altogether and let the blackberry filling steal the show!
Make it Gluten Free!
This chocolate cake recipe works great with a 1:1 Gluten Free Blend like Bob’s Red Mill *not sponsored
Don’t miss the Vanilla version of this cake here!
WATCH HOW TO MAKE THE CHOCOLATE CAKE HERE
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Notes for Success
Converting my original Chocolate Cake recipe that normally serves 15 people into a smaller size to bake perfectly into 2- 6″ cake pans!
Easily double the recipes listed for 3-7″ layers or 2-8″ cake layers instead!
Don’t forget this chocolate cake recipe works great with a 1:1 Gluten Free Blend like Bob’s Red Mill * not sponsored
For best results in building this cake it is recommended to use an acetate cake strip
Pouring the freshly made custard directly into the cake layer wrapped and secured with the cake strip allows it to set on top of the cake layer
Otherwise it would be a gigantic mess of custard oozing out everywhere!
Alternatively you can first ice the cake with a rim of ganache to hold everything inside
*Like a traditional cake build with icing
For those who do not like tofu you can use a real chocoalte mousse recipe
Or a cooked custard instead! Like here with my Brooklyn Blackout Cake!
Fresh blackberries may require more water to help them cook down
Whereas frozen blackberries will have more water content and will break down much faster during cooking
Chocolate Blackberry Cake
Ingredients
For the Cake
- 1½ cup All Purpose Flour (290g)
- 4 Tbs Cocoa Powder (25g)
- 14 Tbs Granulated Sugar (190g)
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Vinegar (5ml)
- 1 teaspoon Vanilla Extract (5ml)
- ⅓ cup Vegetable Oil (75ml)
- 1 cup Brewed Coffee (237ml)
For the No Cook Custard
- 7 ounces Silken Tofu (200g)
- 4 ounces Semi Sweet Vegan Chocolate (113g) (heaping 1/2 cup)
- ¼ cup Confectioner's Sugar *optional
For the Blackberry Compote
- 1 cup Fresh or Frozen Blackberries
- 2 Tbs Granulated Sugar (28g)
- 2 Tbs water
- 1 teaspoon cornstarch
- 1 teaspoon water
For the Icing
Instructions
- Grease & parchment paper line 2- 6" cake pans & preheat the oven to 350°F
- In a large mixing bowl combine the flour, baking soda, salt & sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee & whisk smoothAdd the Vegetable oil, vanilla extract & vinegar to the cocoa mixture
- Now add all of these liquids to the dry ingredients in the large mixing bowl.Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
- Pour all the batter into your prepared pans & bake immediately in the preheated 350°F oven for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pans until you can easily touch them without burning yourself.Then flip them out onto a cooling rack, remove the parchment paper & cool to cold.
- Now prepare the no cook custard by combining the melted chocolate & room temperature silken tofu together in a food processor or blender & blend smoothAdding the confectioners sugar (or maple syrup) is your option if you want it to be sweeterTransfer the "custard" to a bowl & refrigerate until needed
- Prepare the Ganache according to the instructions on that post
- Make the blackberry compote by combining the blackberries, 1st measure of sugar & water together in a medium sauce pot & cook stirring occasionally over medium heat
- Bring to a boil then reduce the heat to a simmer & cook until the berries start to break down slightly (approximately 10 minutes)
- Add 1 tsp of water to the 1 tsp of cornstarch in a small bowl & then turn up the heat & return the compote to a boil & then add the cornstarch slurry stirring well to incorporate boil for 30 seconds then remove from heat to cool
- Once the cake layers are completely cool (preferably cold) build the cake by placing one layer on your serving platter wrapped with an acetate cake strip secured with a piece of tapePour the custard onto the layer spreading evenly then add the blackberry compote layer, top with the other cake layer & refrigerated to set for at least 2 hours
- Rewarm the ganache icing if necessary & pour it over the top layer of cakeOnce set, serve & enjoy 🙂
Notes
Hi Gretchen! I am looking forward to making this cake!
Just wanted to let you know that it seems when I click “2x/3x” on the recipe multiplier, the standard measurements convert, but the metric measurements do not.
Hi Anna thank you for letting me know. I think I only have the basic plan for this recipe feature & in order to turn on that advanced feature I would have to pay more monthly