Who does not like chocolate? Does your mouth water at the sight of a big chocolate cake slice? This intense chocolate and blackberry bundt cake has an ingredient that boosts its flavour without making it too strong. Can you guess what is it?
It's coffee! Don't worry, it does not affect the flavour, you will not even notice that this cake has coffee in it. However, it gives the cake a moist texture and a smoothness that you won't imagine when you see it.
And the blackberries. I handpicked them myself at the beginning of autumn, delicious. The cake has blackberries inside, and a blackberry glaze on top that gives it an amazing touch.
Intense Chocolate and Blackberry Bundt Cake
- 220g flour + 1 extra tsp
- 350g sugar
- 65g powdered cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 240ml buttermilk
- 120ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 150ml coffee
- 200g blackberries
- 250g blackberries
- 100g sugar
- 1 Tbs lemon juice
- Make the coffee and set aside. Prepare buttermilk: pour 1 tablespoon of lemon juice into the milk and set aside.
- Heat the oven at 175ºC (350ºF) and prepare the cake pan (spread a thin layer of butter and sprinkle with flour- if it is not a silicone mould).
- In a big bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Beat together buttermilk, vegetable oil, eggs and vanilla extract. Slowly add the dry ingredients up until well incorporated.
- Add the coffee and pour the batter into the cake pan.
- Toss the blackberries with the extra teaspoon of flour and pour them into the cake batter.
- Bake for 45-50 minutes.
- Blackberry glaze: mix the ingredients in a pot and cook at medium heat up until the blackberries can be crushed with a spoon. Triturate and sieve the mixture. Pour on top of the cake.
I hope you like it!