chocolate cake, whipped ganache + blackberries

Serves 10



  • 2 cups plain flour
  • 1 cup good quality cocoa powder
  • 3/4 cup caster sugar
  • 1/2 cup brown sugar
  • 1 tbs baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp sea salt flakes
  • 2 free range eggs
  • 1 cup full cream milk
  • 1/2 cup grapeseed or rice bran oil 
  • 1 tbs pure vanilla extract or vanilla bean paste
  • 1 cup boiling water
  • 250g Cadbury Dark Milk chocolate
  • 250ml thickened cream
  • 200g fresh or frozen blackberries
  • Edible viola flowers, pansies and snapdragons to decorate


To make the cake - 

  1. Preheat oven to 170c. Grease and line 2 x 6 inch cake tins.
  2. Sift flour, cocoa, sugars, baking powder, bicarbonate soda and salt into a large mixing bowl.
  3. In a separate bowl, whisk together eggs, milk, oil and vanilla. Pour mixture into dry ingredients and mix until smooth. Add boiling water and combine well. 
  4. Divide cake mixture into prepared tins and bake in the oven for 45 minutes or until cooked through. Remove from oven and allow to cool completely.

To make the ganache - 

  1. Finely chop dark milk chocolate into small pieces or blitz in a food processor and transfer to a heatproof bowl. 
  2. Heat cream over medium heat until just simmering. Pour hot cream over chocolate and mix well to combine. Set ganache aside to cool completely.
  3. Using electric beaters or a stand mixer, whip cooled ganache until light and fluffy. 

To assemble -

  1. Level each cake using a serrated knife.
  2. Evenly spread 1/3 of the whipped ganache over cake 1 and top with 1/3 of the blackberries. Carefully place cake 2 on top of ganache and blackberries, gently pushing down to secure.
  3. Using a palette knife or spatula, evenly spread remaining ganache to cover the top and sides of the cake. 
  4. To serve, top with remaining blackberries and edible flowers. Enjoy! 


  • The chocolate cakes can be made the day before. Once cooled, wrap tightly with glad wrap and aluminium foil and store at room temperature until you're ready to assemble.
  • Store finished cake in the fridge. 
  • To make a DAIRY FREE alternative, replace milk with coconut milk, cream with coconut cream and chocolate with a dairy-free dark chocolate.