I haven’t baked a cake in a just a little while…I’m not sure how long it’s been, but long enough.
And, I know many, many, many, many people who enjoy dark chocolate, lots of it, a triple load, in fact.
I also know from personal experience that combining both blackberries AND fresh rosemary together with chocolate is a certain hit.
Finally, I know a thing or two about chocolate filling: rich, silky mousse chocolate filling.
Need I go on?
Watch out! Things (like mousse) can get rather messy, rather quickly!
But then, they can also turn out beautifully.
Thank you, Valerie, for the opportunity to bake this for you!
Triple Chocolate Blackberry Rosemary Silk Cake
Chocolate Rosemary Cake: 1 cup sugar 3/4 cup all purpose flour 1/2 cup unsweetened cocoa powder 3/4 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. sea salt 2 eggs 1 cup buttermilk 1/2 cup dark chocolate, finely chopped into chunks 1/4 cup butter, melted 1 Tbs. fresh rosemary, chopped 1/2 Tbs. vanilla extract
Chocolate Rosemary Mousse: 16 oz. dark chocolate chips 3 cups whipping cream 1 Tbs. fresh rosemary, finely chopped
fresh rosemary and blackberries
Preheat oven to 350 degrees. Grease one 9″ round baking pan and set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter, chocolate chunks, vanilla extract, and rosemary. Beat until fluffy and well combined.
Pour batter into the prepared pan and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool completely.
Transfer to the bottom of a quick release cheesecake pan, lined with parchment paper.
Meanwhile, add the chocolate to a smallish heatproof bowl. Hover the bowl of a small pot of boiling water (don’t let the bowl touch the water) and melt the chocolate, stirring constantly, until smooth. Allow to cool slightly. While the chocolate cools, whip the cream and the rosemary together until slightly stiff. Add the hot chocolate, slowly, and whip until puffy and the consistency of mousse. Spread the mousse over the cake layer and smooth out the top as much as possible.
Chill for several hours before releasing from the pan and serving with fresh rosemary and blackberries.