Chocolate Blackberry Cake – Gretchen’s Vegan Bakery

Retaining it easy with this Chocolate Blackberry Cake

Miniature model of a conventional layer cake and it’s bare cake model so no fussy adorning or heavy icing!

Some individuals say fruit and chocolate shouldn’t go collectively

I kindly disagree! I imply have you ever not heard about Black Forest Cake?! 
Traditional Chocolate and Cherry mixture!

Effectively at this time this one has Ganache for the icing and a brilliant straightforward two ingredient chocolate “mousse” filling

Created from tofu and chocolate it’s onerous to essentially name this a mousse, because it’s extra like a pudding so I’m truly calling it a “no prepare dinner custard”!
After all in case you don’t like tofu you should use this true chocolate mousse recipe as an alternative!
Or simply go away it out altogether and let the blackberry filling steal the present!

Make it Gluten Free!

This chocolate cake recipe works nice with a 1:1 Gluten Free Mix like Bob’s Purple Mill *not sponsored

Don’t miss the Vanilla model of this cake right here!

WATCH HOW TO MAKE THE CHOCOLATE CAKE HERE 

Notes for Success

Changing my unique Chocolate Cake recipe that usually serves 15 individuals right into a smaller dimension to bake completely into 2- 6″ cake pans!
Simply double the recipes listed for 3-7″ layers or 2-8″ cake layers as an alternative!

Don’t neglect this chocolate cake recipe works nice with a 1:1 Gluten Free Mix like Bob’s Purple Mill * not sponsored

For finest ends in constructing this cake it is strongly recommended to make use of an acetate cake strip
Pouring the freshly made custard immediately into the cake layer wrapped and secured with the cake strip permits it to set on high of the cake layer
In any other case it will be a huge mess of custard oozing out in every single place!

Alternatively you may first ice the cake with a rim of ganache to carry every thing inside
*Like a conventional cake construct with icing

For individuals who don’t like tofu you should use an actual chocolate mousse recipe
Or a cooked custard as an alternative! Like right here with my Brooklyn Blackout Cake!

Recent blackberries might require extra water to assist them prepare dinner down 
Whereas frozen blackberries may have extra water content material and can break down a lot sooner throughout cooking 
Including sugar is optionally available relying on how candy your berries are, alter to your liking

Chocolate Blackberry Cake

Blackberry compote is the right praise to chocolate cake! 2 ingredient no prepare dinner custard “mousse” & ganache icing!

Prep Time 1 hour hr 15 minutes minutes

Prepare dinner Time 25 minutes minutes

Components  

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For the Cake

• 1½ cup All Goal 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 Espresso (237ml)

For the No Prepare dinner Custard

• 7 ounces Silken Tofu (200g)
• 4 ounces Semi Candy Vegan Chocolate (113g) (heaping 1/2 cup)
• ¼ cup Confectioner’s Sugar *optionally available

For the Blackberry Compote

• 1 cup Recent or Frozen Blackberries
• 2 Tbs Granulated Sugar (28g)
• 2 Tbs water
• 1 teaspoon cornstarch
• 1 teaspoon water

Directions 

• Grease & parchment paper line 2- 6″ cake pans & preheat the oven to 350°F

• In a big mixing bowl mix the flour, baking soda, salt & sugar. Whisk to mix nicely

• In one other mixing bowl mix the cocoa powder with the new espresso & whisk cleanAdd the Vegetable oil, vanilla extract & vinegar to the cocoa combination
• Now add all of those liquids to the dry components within the giant mixing bowl.Whisk vigorously to mix nicely, the batter will appear thick at first however be sure you hold whisking clean

• Pour all of the batter into your ready pans & bake instantly within the preheated 350°F oven for about 20-25 minutes or till a toothpick inserted into the middle comes out clear.

• Cool the cake within the pans till you may simply contact them with out burning your self.Then flip them out onto a cooling rack, take away the parchment paper & cool to chilly.
• Now put together the no prepare dinner custard by combining the melted chocolate & room temperature silken tofu collectively in a meals processor or blender & mix cleanIncluding the confectioners sugar (or maple syrup) is your choice if you would like it to be sweeterSwitch the “custard” to a bowl & refrigerate till wanted

• Put together the Ganache based on the directions on that put up

• Make the blackberry compote by combining the blackberries, 1st measure of sugar & water collectively in a medium sauce pot & prepare dinner stirring often over medium warmth

• Convey to a boil then scale back the warmth to a simmer & prepare dinner till the berries begin to break down barely (roughly 10 minutes)

• Add 1 tsp of water to the 1 tsp of cornstarch in a small bowl & then flip up the warmth & return the compote to a boil & then add the cornstarch slurry stirring nicely to include boil for 30 seconds then take away from warmth to chill

• As soon as the cake layers are utterly cool (ideally chilly) construct the cake by inserting one layer in your serving platter wrapped with an acetate cake strip secured with a bit of tapePour the custard onto the layer spreading evenly then add the blackberry compote layer, high with the opposite cake layer & refrigerated to set for at the very least 2 hours
• Rewarm the ganache icing if obligatory & pour it excessive layer of cakeAs soon as set, serve & get pleasure from 🙂

Video

Notes

Be sure you learn the notes for fulfillment part above the recipe
Storage: Chocolate Blackberry Cake have to be stored refrigerated & will keep contemporary for up high 5 days wrapped loosely to stop drying