Description
A sophisticated yet rustic dessert that combines a moist, dark chocolate buttermilk cake with the brightness of seasonal fresh fruit. This recipe uses a unique blooming technique and a cube-by-cube butter incorporation to create a velvet-like texture that perfectly complements ripe berries or stone fruits.
Ingredients
- 3 oz semi-sweet chocolate, chopped
- 1/2 cup hot water
- 3/4 cup Dutch-processed cocoa powder, divided
- 2 1/4 cups granulated sugar, divided
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs plus 2 egg yolks, room temperature
- 1 cup unsalted butter, softened and cubed
- 2 cups fresh seasonal fruit (berries, cherries, or sliced figs)
- 2 cups confectioners’ sugar
- 1 teaspoon espresso powder (optional)
- 3-4 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F and grease three 6-inch baking pans (or two 9-inch pans), lining the bottoms with parchment paper.
- In a double boiler or heatproof bowl over simmering water, combine the chopped chocolate, hot water, 1/2 cup of the cocoa powder, and 1/2 cup of the sugar; stir until melted and glossy.
- In a small bowl, whisk together the flour, baking soda, and salt. In a separate cup, stir together the room-temperature buttermilk and vanilla extract.
- In a stand mixer, whip the eggs, egg yolks, and remaining 1 3/4 cups of sugar on high speed for about 5 minutes until pale and thick.
- Reduce speed and mix in the slightly cooled chocolate mixture, then add the softened butter one cube at a time, allowing each to incorporate fully.
- Turn the mixer to low and add the flour mixture in three parts and the buttermilk mixture in two parts, alternating between them and starting/ending with the flour.
- Divide the batter evenly among pans and bake for 18–22 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pans for 15 minutes before turning out onto wire racks.
- For the frosting, whisk the remaining cocoa, confectioners’ sugar, and espresso powder, then beat with softened butter and heavy cream until smooth and creamy.
- Frost the cooled cake layers and top with a generous mound of fresh seasonal fruit.
Notes
For the most professional finish, chill your cake layers for at least 30 minutes before frosting to minimize crumbs. If your fruit is particularly juicy, wait to top the cake until just before serving to prevent the juice from bleeding into the chocolate frosting and affecting the presentation.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American