Saturday, February 13, 2016

A Valentine's Chocolate and Blackberry Cake

Flowers, especially roses, gifts, cards, love declarations and of course romantic meals are the norm of Valentine celebrations around the world. Personally I don´t think we need any fixed date to celebrate love, but it´s a longstanding tradition  and it wouldn't hurt if for one day if we did something extra for the ones we love.

I once read that "cooking is love made visible" and I couldn't agree more. For me, cooking is a labor of love first and foremost and when you don't cook with love and passion the end result will always be lackluster. This Valentine day bake  a cake or cook a nice meal for your significant other or for just anyone you think is deserving of your love. If cake is on the menu then I've got just the perfect recipe for you!

I first made this cake was for my birthday celebration, but once decorated it was clear that it is the perfect cake for Valentine. It's layered cake with chocolate and blackberries that not only tastes great but also shines with its simple elegance; you can never go wrong with that. Taste wise it has a delicate balance between the depth of chocolate and the freshness and tang the fruits add.

Let's start baking.

For the sponge you need: 
  • 3 eggs at room temperature
  • 180 g granulated sugar 
  • 150 g melted  butter 
  • 180 g sifted flour
  • 30 g cocoa powder
  • 125 g blackberry purée (recipe follows)
  • 50 ml of milk or cream
  • 8 g baking powder
  • 90 g melted and cooled chocolate
  • 1 tsp blackberry liqueur; optional (you can rum or any other fruit liqueur) 
  • dash of salt
  • 1 tsp of vanilla extract

For the frosting you need:
  • 250 g butter  (room temperature)
  • 150 g cream cheese (room temperature)
  • 200 g powdered sugar
  • 2 tbsp blackberry purée
For the blackberry purée you need:
  • 300 g blackberries
  • 20 g sugar
  • Seeds of a half vanilla pod or 1 tsp vanilla extract
For the purée
Combine all ingredients and gently simmer for about 10 to 15 min or until the fruits are soft, pass the purée into a sieve to get rid of the seeds, and you´re done.

For the sponge:
First combine all the dry ingredient, mix well, set aside. Beat the eggs with the vanilla and the liqueur (if using), slowly start adding the sugar. Keep beating until the egg mixture doubles in volume and becomes rather thick.

Add the chocolate and mix at low speed. Turn off the mixer, add the butter and mix slowly till well combined, fold in the flour, then the blackberry purée, the milk or cream and mix again until well combined.

Pour the batter into 4 greased and lined pans (15 cm) and bake for 20-25 min at 180 C preheated oven. If you don´t have 4 pans do as I did since I only have 2. Divide the batter in two equal amounts, bake the first batch while the other half rests in the fridge, then bake the second batch. 

Once out of the oven, let the cakes cool for 5 min in the pan then transfer to a cooling rack until they are completely cooled. 

For the frosting:

Start mixing the butter and cheese, add the sugar and then the purée. Mix until well combined. Leave in the fridge for at least half an hour before you frost your cake!


Brush each layer with some blackberry purée, then add a generous amount of frosting between each layer, lightly frost the outside of the cake and decorate with a real rose using the color that your like! 

Happy Valentine!


  1. cake looks absolutely delicious.. the styling you made with rose gives perfect valentine mood...

  2. Beautiful Cake! Lighting.. Such a perfect post for Valentines Day! Love this recipe.

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