Blackcurrant & Chocolate Layer Cake

Recipe:

Ingredient Notes:

• Blackcurrants. These berries are the star of the show and pair beautifully with chocolate. Both fresh and frozen blackcurrants work equally well.
  • Variations: If you want to experiment with other flavors, raspberries or cherries are excellent alternatives.
• Chocolate. I recommend using dark chocolate with 60-72% cocoa content — this range complements the blackcurrants perfectly. You can also use semi-sweet chocolate (50–60% cocoa), but leave the milk chocolate for another occasion.
• Mascarpone. This cheese provides that signature delicate, creamy flavor, and I highly recommend sticking with it. While cream cheese is an option, it will change the flavor profile, and in my opinion, it won’t be quite as good as the original mascarpone version.
• Eggs. Use Large (US) or Size M (EU) eggs, weighing about 50-55g without the shell.
  • Pro Tip: Remember that room-temperature eggs whip up to a much larger volume than cold ones.
• Butter. For the buttercream, you’ll need butter with at least 82% fat content. It should be softened but not greasy or melting.
• Flour. Standard all-purpose flour with about 10% protein is more than enough for this recipe.
• Sugar. Use regular white granulated sugar. A fine-grain variety is best as it dissolves more easily.
• Cocoa powder. I use Dutch-processed (alkalized) cocoa for a deeper color and smoother taste. Regular natural cocoa powder works too, though the color will be less intense. Avoid using instant drink mixes like Nesquik – they are not suitable for baking.
• Crème de Cassis. This liqueur adds an extra layer of blackcurrant flavor. You can swap it for any other blackcurrant liqueur.
  • Alcohol-free version. For an alcohol-free version, simply omit the liqueur from the ingredient list.

Let’s start cooking!

Make the sponge. Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar until soft peaks form.

Whisk the egg yolks with the remaining sugar and vanilla until the mixture is light and fluffy.

Gently fold the egg whites into the yolk mixture. Gradually add the sifted flour and cocoa powder, folding the light batter from the bottom up.

Pour the batter into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 30 minutes.

Place the blackcurrants in a saucepan and add sugar and water. Place the saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Remove from heat, add balsamic vinegar, and let cool.

Use a slotted spoon to remove the cooled berries from the syrup. Dilute the syrup by adding water equal to one-third of its volume. Set it aside for soaking the cake layers.

Prepare the Italian buttercream. Combine 75 grams of sugar and water in a saucepan and mix the remaining sugar with the egg whites. Beat the egg whites with a mixer until light and foamy.

Place the saucepan with the sugar and water over medium heat and bring to a boil. Cook until the mixture reaches 116–118°C (241–244°F).

You will need a candy thermometer to measure this. Alternatively, you can check for the right consistency using the “soft ball” test. If you drop the syrup into a cup of cold water, it will harden into a soft ball that you can squish with your fingers. However, using a thermometer is much more accurate.

Remove the syrup from the heat. While continuing to beat the egg whites, slowly pour in the hot syrup in a thin stream. Beat until stiff peaks form and the mixture is thick and glossy.

Beat the mixture until it reaches room temperature, about 5 minutes. Then begin adding soft butter cut into small cubes, 2-3 cubes at a time, pausing briefly after each addition. The result should be a smooth, glossy, and uniform mixture.

It’s best to make the buttercream right before assembling the cake, rather than preparing it in advance.

Prepare the mascarpone cream. First, soften the cheese until it is creamy. Then, add the chocolate, which you have melted in a double boiler. Mix everything together until it is smooth.

Transfer both fillings to pastry bags with straight tips. Set aside some of the cream for decorating the cake.

Cut the cooled sponge cake into 3 layers.

Begin assembling the cake. Place the first layer on a serving plate and soak it with syrup. Spread half of the filling on top.

Place the blackcurrants along the seams where the chocolate and white creams touch.

Repeat with the second layer. Cover with the final layer, then soak with the remaining syrup. Spread the frosting on the sides and top of the cake. Decorate as desired.

Refrigerate the cake overnight.

Serve and enjoy!

This Blackcurrant & Chocolate Layer Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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