The combination of blackberry and sweet and spicy star anise is a perfect pairing, a reminder of the boiled blackberry and licorice candy I loved as a child. Unsurprisingly, both flavors also work wonders when paired with chocolate. The cake for this recipe is a simple affair, and gives an extra depth of flavor with the addition of whole rye flour. Finally, it is filled with lightly whipped cream, giving the cake an almost black forest vibe.
Chocolate cake with blackberries and star anise
Preperation 40 minutes
to cook 1h20
For the blackberry and star anise jam
3 tablespoons of lemon juice
2 stars anise
300g of golden powdered sugar
For the rye chocolate cake
65g unsalted butter, diced
75g dark chocolate (65-75% cocoa), coarsely chopped
120g plain flour
80 g of whole rye flour
cc of baking powder
1½ teaspoon of baking soda
½ teaspoon of fine sea salt
200g light brown sugar
35g cocoa powder
150 ml of strong, hot black coffee
170ml sour cream
1 large egg, plus 2 large yellow
For the chocolate ganache icing
150 g unsalted butter, diced
185g dark chocolate (65-75% cocoa)
2 tablespoons of golden syrup
150 ml double cream
150 ml double cream
150g blackberries, a third cut in half
Star anise, for decoration (optional)
Sterilize a jar of jam before you begin. Place the fruit, lemon juice and star anise in a large saucepan over medium heat and cook, stirring constantly, for five to 10 minutes, until the fruit has broken down. Slowly pour in the sugar, then increase the heat and boil for five minutes, or until the jam reaches 104 ° C (that is, the temperature at which it will take on cooling; you can also use the crease test on a refrigerated plate). Pour into the jar, close and let cool.
Meanwhile, grease a 20 cm deep round cake tin and line the bottom with baking paper. In a double boiler or microwave, gently melt the butter and chocolate, then set aside. Sift the flours, baking powder and baking soda into a large bowl, add salt and brown sugar and whisk to combine. Put the cocoa powder in a carafe, pour in the coffee and whisk gently. Add sour cream, whole egg and egg yolks and whisk. Pour the coffee and chocolate mixes into the bowl of dry ingredients and whisk until smooth.
Pour into prepared pan and bake at 180C (160C fan) / 350F / gas 4 for 40-45 minutes, or until cake returns to its light shape. Remove, let cool in pan for 20 minutes, then unmold, transfer to a wire rack and let cool completely.
Meanwhile, melt the butter, chocolate and golden syrup in a large bowl in a double boiler or in the microwave. Stir in the cream, then refrigerate until thickened and spreadable.
Cut the cake horizontally into two layers. Whip the cream in soft peaks. Spread a little ganache on one of the layers of the cake and cover with cream, spreading it evenly. Place four tablespoons of jam and fold into the cream. Garnish with halved blackberries, then place the other half of the cake on top. Spread the remaining ganache over the top and sides of the cake, decorate with the rest of the blackberries and garnish with the cocoa nibs and star anise (the latter for decoration only, of course).