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Blackberry Red Wine Chocolate Cake

Blackberry Red Wine Chocolate Cake - Treat Indulgently

When life gives you blackberries, red wine, and chocolate, you make an unforgettable cake. There's something inherently comforting about cake, especially when it’s decadent and derived from ingredients that harmoniously blend together. I first stumbled upon this recipe during a lazy Sunday afternoon when I had all the components on hand but no clear idea of what to do with them. 
Combine my obsession with baking and the fleeting summer bounty of blackberries, and you get a masterpiece that transcends standard chocolate cake. Join me on this delicious journey as we explore the wonders of blackberry red wine chocolate cake, the flavors it brings, and the joy it can add to your gatherings.
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup cultured buttermilk 240 g
  • 2 large eggs at room temperature
  • 1/2 cup light olive oil or neutral vegetable oil 112 g
  • 2 teaspoons pure vanilla extract
  • 2 cups granulated sugar 400 g
  • 1 3/4 cups plain all-purpose flour 218 g
  • 3/4 cup unsweetened dark or Dutch-processed cocoa powder 70 g
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup blackberry wine or a bold red wine 240 g
  • 1 teaspoon finely grated orange zest optional
For the Frosting
  • 2 cups unsalted butter, softened to room temperature 452 g / 4 sticks
  • 3 3/4 cups powdered sugar, sifted 452 g / 1 pound
  • 1/4 cup heavy cream, at room temperature plus more if needed for consistency
  • 2 teaspoons vanilla bean paste, pure vanilla extract, or scraped seeds from 1 vanilla pod
  • 1/3 cup blackberry preserves
  • Pinch of fine sea salt
  • 1 teaspoon lemon juice optional
For the Chocolate Glaze
  • 3.5 ounces high-quality dark chocolate, finely chopped 100 g
  • 1/4 cup heavy cream
  • 2–3 tablespoons warm water
  • 1/4 cup powdered sugar, sifted
  • 1/2 teaspoon espresso powder optional

Method
 

Step 1: Preheat Your Oven
  1. Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly.
Step 2: Prepare Your Cake Pans
  1. Grease and flour two 9-inch round cake pans. You can also use parchment paper for an easy release. Nobody wants to deal with a cake that’s stuck in the pan!
Step 3: Mix the Wet Ingredients
  1. In a large mixing bowl, combine the buttermilk, eggs, oil, and vanilla. Whisk until it's a smooth mixture. This will create the foundation for your cake.
Step 4: Combine the Dry Ingredients
  1. In another bowl, whisk together the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt. This step is crucial to ensure even distribution of the leavening agents.
Step 5: Mix Together
  1. Gradually add the dry mixture to the wet ingredients. Alternate with red wine. This helps avoid lumps. Mix just until combined; overmixing can result in a dense cake.
Step 6: Optional Zest
  1. If you decided to use orange zest, fold it in gently; it adds a delightful brightness without overpowering the chocolate flavor.
Step 7: Bake
  1. Divide the batter evenly between your prepared pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare the Frosting
  1. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, heavy cream, and vanilla. Mix until fluffy and smooth.
Step 9: Add Blackberry Preserves
  1. Stir in the blackberry preserves, pinch of salt, and lemon juice (if you’re using it) until well combined.
Step 10: Assemble the Cake
  1. Once your cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Stack the second layer on top and frost the top and sides of the cake.
Step 11: Make the Chocolate Glaze
  1. For the chocolate glaze, heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate and let it sit for a minute. Stir until the chocolate is melted and smooth. If needed, add warm water to adjust the consistency. Drizzle the glaze over the top of the frosted cake, allowing it to drip down the sides.
Step 12: Serve and Enjoy
  1. Slice the cake into generous pieces, and enjoy!

Notes

  • Use Room Temperature Ingredients: Always ensure your eggs and buttermilk are at room temperature. This helps the batter mix better and results in a lighter cake.
  • Don’t Overmix: Mix only until combined to avoid a dense texture.
  • Quality Ingredients Matter: The flavor of your wine and chocolate will shine through. Opt for something you enjoy drinking.
  • Cooling Time is Crucial: Allow the cake to cool completely before frosting. This prevents melting and mess.
  • Storage for Freshness: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.