Shiny black, sweet-tart blackberries are a summer staple, they are not only good for health, but they also add a burst of flavor and vibrant color to desserts. This blackberry and white chocolate cake consists of a butter cake layer and a cream cheese filling, which is decorated with cooked blackberry sauce.
When selecting blackberries, look for plump, firm berries with a deep, dark color. Avoid berries that are mushy, moldy, or have a dull appearance. Store them in the refrigerator and consume them within a few days to maintain their freshness.
(Source of the recipe: Nosalty.)
For the cake:
- 200 g (~1 2/3 cups) flour
- 5 g (~1 1/3 tsp) baking powder
- 5 g (~1 tsp) baking soda
- pinch of salt
- 1 tsp vanilla essence
- 4 eggs
- 200 g (~1 cup) sugar
- zest of a half lemon
- 100 g (~3 1/2 oz) sour cream
- 200 g (~7 oz) butter, melted
For the filling:
- 500 g (~17 2/3 oz) blackberries
- 250 g (~8 3/4 oz) honey
- zest of a half lemon
- 10 g (~2 tsp) gelatine
- 30 ml (~2 tbsp) water
- 200 g (~7 oz) white chocolate
- 50 ml (~1/4 cup) milk
- 500 g (~17 2/3 oz) cream cheese (e.g. mascarpone)
Size of the baking pan: 23×39 cm / 9×15 inch
Place blackberries, honey and lemon zest in a saucepan, and bring them to a boil while stirring regularly. Once boiling, mash the blackberries with a potato masher or with a fork, and keep the sauce cooking for 6-8 minutes until it thickens a little. Turn off the heat. In a separate pan combine water and gelatine, and over low heat slowly warm, while stirring constantly, until gelatine dissolves (don’t let it boil). Stir the gelatine into the blackberry sauce and let it cool.
Preheat the oven to 180°C / 356°F. Grease and flour a baking pan.
For the cake in a small bowl combine flour, salt, baking powder and baking soda. In a mixing bowl beat eggs and sugar until foamy. Mix in melted butter, sour cream and vanilla. Add lemon zest and finally, gently fold in the flour. Spread the batter in the prepared baking pan evenly. Scoop one-third of the blackberry sauce onto the batter and with a fork mix in to make the batter marbly. Bake for 35-40 minutes or until a toothpick comes out clean. Remove the cake from the oven and let it cool completely.
Put white chocolate broken into pieces and milk in a glass bowl, and melt in the microwave oven (it takes approx. 90 seconds). Give it a stir to combine and let it cool.
In a bowl whisk together cream cheese and white chocolate, and put in the fridge while the cake is cooling.
Spread the cream cheese filling on the cake, then spoon the blackberry sauce over it. With a spatula or fork gently stir the sauce into the cream cheese. Chill for 3-4 hours before serving.