Chocolate Cake with Blackberry Compote & Chocolate Ganache

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the blackberries, both sugars and the lemon juice into a pot. Bring to a boil and let simmer for 15 min or until the temperature reaches 105-110c (220F).

Step 2

Add the cornstarch slurry to the jam and quickly stir to combine (It’s important to do this quickly so that the cornstarch doesn’t clump up).

Step 3

Set aside to cool and store in the refrigerator.

Step 4

Finely chop the chocolate and put it into a heatproof bowl.

Step 5

In a separate heavy pot, heat the heavy cream just until it starts to boil.

Step 6

Pour the heavy cream over the chocolate and let sit for 2 min.

Step 7

Slowly stir until all of the Chocolate is melted and combined with the heavy cream. Set aside to harden up.

Step 8

In a large bowl mix together the flour, sugar, cacao, baking soda and salt.

Step 9

In another bowl mix together all of the wet .

Step 10

Add about 2/3 of the wet into the dry. Mix until smooth.

Step 11

Add the rest of the wet and mix until everything is combined.

Step 12

Pour into 3 x 20 cm cake pans (greased with parchment paper in the bottom)

Step 13

Bake for about 40-50 min until a skewer inserted into the middle of the cake comes out clean.

Step 14

Let the cakes cool before you level them out.

Step 15

Once the cakes are fully cooled down and leveled out you can start to assemble the cake.

Step 16

Place one cake layer on top of the plate/cake stand you’re using.

Step 17

Spread a thin layer of chocolate ganache all over. Make a thick border of chocolate ganache (about 2-3 cm thick and 1-2 cm high) just on the edge of the cake, all around (don’t fill in the middle).

Step 18

Fill in the empty middle with blackberry jam.

Step 19

Place the next layer on top and do the same exact thing finishing of with the third layer of the cake.

Step 20

Add the egg whites and the sugar into a heatproof bowl.

Step 21

Place over a pot of simmering water (the bowl should not touch the water)

Step 22

Whisk constantly until the sugar is dissolved (temp should be 160F).

Step 23

Transfer the mixture into a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the bowl is at room temp and the meringue forms stiff and glossy peaks (about 20 min)

Step 24

Once it’s done, slowly start adding the butter 1 tablespoon at a time, adding more after each tablespoon is absorbed into the mixture.

Step 25

Mix until all of the butter is combined and beat the mixture until it reaches a thick glossy consistency.

Step 26

Add the food coloring and the blackberry syrup and mix until combined (add more depending on your desired intensity of flavor)

Step 27

Frost and decorate the cake and done!