Black cocoa cake with blackcurrant and forest fruits
Four black cocoa sponge layers soaked with blackcurrant juice, filled with forest fruit jam and covered in chocolate ganache.
Active time1 h 30 min
Cooking1 h 30 min
Total5 hResting : 2 h 30 min
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Ingredients
- 100 g unsalted butter
- 200 g double cream
- 6 eggs
- 60 g unsweetened black cocoa
- 150 g dark cooking chocolate
- 170 g forest fruit jam
- 200 g plain flour
- 150 ml unsweetened blackcurrant juice
- 2 tsp baking powder
- 250 g caster sugar
- 2 packets of vanilla sugar
- 150 g white cake glaze
Preparation
Heat the oven to 180 °C and line the tin base. Melt 50 g butter and let cool slightly. Whisk 3 eggs with 125 g sugar and 1 packet of vanilla sugar until thick and foamy. Sift 100 g flour, 1 tsp baking powder and 20 g cocoa. Fold in gently, followed by the melted butter. Fill the tin and bake for 40 min until a skewer comes out free of raw batter. Turn out onto a rack.
100 g unsalted butter6 eggs60 g unsweetened black cocoa200 g plain flour2 tsp baking powder250 g caster sugar2 packets of vanilla sugar- oven
- 18 cm springform tin
- baking paper
- saucepan
- mixing bowl
- electric mixer
- sieve
- spatula
- wire rack
- wooden skewer
Let the tin cool and line its base again. Melt 50 g butter and let cool slightly. Whisk 3 eggs with 125 g sugar and 1 packet of vanilla sugar until thick and foamy. Gently fold in sifted 100 g flour, 1 tsp baking powder and 20 g cocoa, then the melted butter. Bake for 40 min at 180 °C. A skewer should come out free of raw batter. Turn out and cool both sponges completely.
- 18 cm springform tin
- baking paper
- saucepan
- mixing bowl
- electric mixer
- sieve
- spatula
- oven
- wire rack
- wooden skewer
Chop the dark chocolate. Bring the cream to the boil and remove from the heat. Stir in the chocolate until melted, then mix in 10 g cocoa. Cool at room temperature until spreadable.
200 g double cream150 g dark cooking chocolate- knife
- saucepan
- whisk
Slice each sponge horizontally in half. Soak each disc with one quarter of the blackcurrant juice. Stack them with the jam divided between the three inner layers. Coat the top and sides with ganache. Chill for 60 min.
170 g forest fruit jam150 ml unsweetened blackcurrant juice- knife
- spatula
Melt the white cake glaze as directed on its packet and stir in 10 g cocoa. Pour onto the cold cake and spread lightly so some drips run down the sides. Let it set before slicing.
150 g white cake glaze- saucepan
- mixing bowl
- spoon
- spatula
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration