Chocolate Cassis Cake Delight — a rich, decadent chocolate cake paired with the tartness of cassis (blackcurrant liqueur or syrup). This dessert is perfect for a special occasion, dinner parties, or a treat for chocolate and fruit lovers!

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🍫 Chocolate Cassis Cake Delight Recipe

Perfect for: Special occasions, dinner parties, or any celebration
Yields: 8-10 servings
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: ~1 hour 10 minutes (including cooling)
Calories per slice: ~300–350 kcal (depending on size and ingredients)

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🧺 Ingredients

For the Cake:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup buttermilk (or regular milk with a teaspoon of vinegar or lemon juice)

• ½ cup warm water

• ½ cup vegetable oil

• ¼ cup cassis (blackcurrant liqueur or syrup)

• 1 teaspoon instant coffee (optional, for deepening the chocolate flavor)

For the Cassis Syrup:

• ¼ cup cassis (blackcurrant liqueur or syrup)

• 2 tablespoons granulated sugar

• 2 tablespoons water

• 1 teaspoon lemon juice (optional, to balance the sweetness)

For the Chocolate Ganache:

• 8 oz semi-sweet chocolate (chopped or in chips)

• ½ cup heavy cream

• 1 tablespoon unsalted butter (optional, for a glossy finish)

For Decoration (Optional):

• Fresh blackberries or raspberries

• Powdered sugar (for dusting)

• Fresh mint leaves

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🧁 Instructions

Step 1: Preheat the Oven & Prepare the Cake Pan

1. Preheat your oven to 350°F (175°C).

2. Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.

2. Add the eggs, vanilla extract, buttermilk, warm water, vegetable oil, cassis, and instant coffee (if using). Stir until smooth and fully combined. The batter will be fairly liquidy, which is normal.

3. Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 3: Bake the Cake

1. Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs.

2. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 4: Prepare the Cassis Syrup

1. While the cake is cooling, combine the cassis, sugar, water, and lemon juice (if using) in a small saucepan.

2. Heat over medium heat, stirring occasionally, until the sugar dissolves and the syrup thickens slightly, about 5–7 minutes.

3. Set the syrup aside to cool. Once cooled, use a pastry brush or spoon to soak the top of the cooled cake with the syrup, allowing it to absorb into the cake.

Step 5: Make the Chocolate Ganache

1. Place the chopped chocolate into a heatproof bowl.

2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).

3. Pour the hot cream over the chocolate and let it sit for about 2 minutes. Then, stir until the chocolate is fully melted and smooth. Add the butter (if using) for a glossy finish and stir until combined.

4. Allow the ganache to cool slightly before pouring it over the top of the cake.

Step 6: Frost the Cake

1. Once the ganache has thickened a bit, pour it over the top of the cake, allowing it to drip down the sides for an elegant finish. Use a spatula to smooth the ganache evenly across the top.

2. Let the ganache set for about 15-20 minutes at room temperature, or refrigerate for a quicker set.

Step 7: Decorate (Optional)

1. Garnish the cake with fresh blackberries, raspberries, and a few mint leaves for a pop of color.

2. Dust lightly with powdered sugar if desired.

Step 8: Serve & Enjoy!

1. Slice the cake into generous portions and serve. The cake is best enjoyed with a cup of coffee, tea, or even a glass of extra cassis liqueur on the side!

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💡 Tips & Tricks

• Flavor Boost: For even more depth, you can add a tablespoon of finely grated dark chocolate to the cake batter or ganache.

• No Cassis? If you can't find cassis, you can substitute it with blackberry syrup or raspberry liqueur, though the flavor will be slightly different.

• Make-Ahead: You can bake the cake a day ahead and store it in an airtight container. Apply the cassis syrup and ganache just before serving.

• Vegan Version: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk and butter. You can also make a vegan ganache by using coconut cream instead of heavy cream.

• Coffee Note: The coffee is optional, but it enhances the chocolate flavor without making the cake taste like coffee. Feel free to leave it out if you prefer a more straightforward chocolate flavor.

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🧊 Storage

• Room Temperature: Store the cake in an airtight container for up to 3–4 days.

• Refrigeration: Because of the ganache and syrup, it's best to store this cake in the fridge, especially if it's a warm day. It will keep for up to 1 week.

• Freezing: The cake can be frozen, but it’s best to freeze it before frosting. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. To serve, thaw at room temperature and frost with the ganache.

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🥰 Who Will Love This Cake?

• Chocolate lovers who enjoy rich, indulgent desserts with a fruity twist.

• Fans of fruity desserts who appreciate the combination of dark chocolate and tangy blackcurrant.

• Easter and special occasion bakers who want to make something elegant and flavorful.

• Anyone looking for a show-stopping dessert that’s as delicious as it is beautiful!

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Would you like to try a gluten-free version of this cake, or perhaps a dairy-free alternative? Let me know if you'd like to make any variations!