Blackberry compote is an amazing addition to baking, like with this Victoria Sponge Cake! This cake was created to celebrate the five year anniversary of launching this website. But to be honest, why should anyone need an excuse to make a a beautiful dessert like this black and white cake? I firmly believe that a perfect cake should look as good as it tastes. To achieve that, we need a fantastic sponges with something stunning between the layers, and a vision for bringing it all together. This cake uses a classic sponge recipe that has been refined over many years. Between the layers is a luxurious blackberry compote. And covering it all is a decadent white chocolate buttercream. It’s a dreamy combination, and I think I found a way to make it look beautiful as well. While the sides have been inspired by the technique used for naked cake, the top pops with dollops of buttercream and classy chocolate balls. Sounds like the perfect cake, doesn’t it!
Black and White Cake
This Black and White Chocolate cake holds everything that I love. Chocolate. Both dark and white. Blackberries. And finally… Truffles. I know this cake is not seasonal. No pumpkins, apples or pears in view. Not even a touch of cinnamon. Still I felt like this black and white chocolate cake should be about things that are not seasonal but rather constant. And chocolate is always there for me when I celebrate or need a shoulder to cry on. Chocolate is for ever! But let’s talk about this chocolate cake. The recipe itself is not difficult to execute but it will take a bit of time as there are three main components. The chocolate sponge, the blackberry compote and the white chocolate buttercream. They all need your care and undivided attention.
Black and white cake design
The chocolate sponge brings the ‘black’ part of the name of this cake, and the icing brings the ‘white’. Together they give the cake its distinctive look. If you don’t want to pick up a piping bag for decorating, don’t worry about it, the chocolate truffles alone are enough. The piping is not necessary but I wanted my black and white chocolate cake to look extra pretty, so I went all out. I love the look of naked cakes and used the same technique for the sides of the cake. The icing quantity has been set for limited use on the sides of the cake, and the amount made will need to be increased for a different style of decoration. The decoration, like the cake itself, is not too seasonal so can be used for any holiday or time of year. Or perhaps for any event, such as birthdays, parties or weddings!
Blackberry compote
I used foraged frozen blackberries from my freezer, so the filling turned out to be a very cheap/free option, so if you have any frozen berries, feel free to use them. Berry compote works particularly well in this rich, double chocolate cake to balance out the sweetness and to bring in a much needed sour note. The amazing fragrance and flavour the wild blackberries is particularly good as a match for chocolate, and adds to the overall taste. Delicious! To make the compote, heat blackberries, sugar and water in a small saucepan over low heat. Let it get nice and thick so that it coats the back of a spoon, which should take about ten minutes. Take it off the heat and put it through a blender or food processor until it is quite smooth. Then push through a sieve, which will get rid of the seeds. It’s best with some real fruit, so add a few blackberries and gently combine.
More chocolate cakes
Black Forest CakeHoneycomb Crunch Chocolate CakeChocolate Truffle CakeChristmas Chocolate Cake with Cranberries
If you make my Black and White Chocolate Cake, I would LOVE to see your photos. Tag @vikalinka in your Instagram post so I can share your creations with the world!
