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–+ servings
Chocolate Blackberry Cake

Chocolate Blackberry Cake

Blackberry compote is the perfect compliment to chocolate cake! 2 ingredient no cook custard & ganache icing!
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Servings 6

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 smooth
    Add 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 smooth
    Adding the confectioners sugar (or maple syrup) is your option if you want it to be sweeter
    Transfer 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 tape
    Pour 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 cake
    Once set, serve & enjoy :)

Notes

Storage: Chocolate Blackberry Cake must be kept refrigerated & will stay fresh for up top 5 days wrapped loosely to prevent drying 
Tried this recipe?Let us know how it was!