🍫 Easy Dark Romance Cake 🍇
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Blackberry Cream Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh blackberries, mashed
For the Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Garnish:
Fresh blackberries
Powdered sugar (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the sugar and mix well.
Create a well in the center of the dry ingredients and pour in the milk, oil, eggs, and vanilla extract. Beat on medium speed until smooth and fully combined.
Gradually stir in the boiling water. The batter will become thin, which is normal. Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing them.
While the cakes cool, prepare the blackberry cream filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mashed blackberries.
To assemble the cake, place one layer on a serving plate and spread a generous amount of the blackberry cream on top. Carefully place the second layer on top.
Make the ganache topping by microwaving the chocolate chips and heavy cream in 30-second intervals, stirring between each, until smooth. Drizzle the ganache over the top of the cake and allow it to drip down the sides.
Garnish with fresh blackberries and a light dusting of powdered sugar if desired. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.