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5 from 1 vote

Blackberry Chocolate Cake + Ganache

A delicious chocolate cake filled with blackberries and topped with chocolate ganache using Simple Mills Chocolate Cake Mix. Paleo friendly and gluten-free.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: paleo gluten free
Servings: 8
Author: the Whole Smiths

Ingredients

  • 2 boxes of Simple Mills Chocolate Cake Mix
  • 12 oz. fresh blackberries
  • 1 Tbsp. lemon juice
  • 2 Tbsp. honey
  • 1.5 C. chocolate chips of choice
  • 1 C. coconut cream
  • Fresh flowers and blackberries to decorate
  • Pinch of salt

Instructions

  • Lightly grease two 6 inch springform baking pans and line bottoms with parchment paper
  • Make chocolate cake mixes according to package instructions
  • Pour one half of batter into each prepared baking pan
  • Bake cakes for 40 minutes
  • Meanwhile add blackberries to a food processor or blender and pulse until smashed
  • Add blackberries, honey and lemon juice to a saucepan and heat on medium
  • Cook for approximately 10 minutes until blackberries reduce, stirring frequently
  • In a separate saucepan add chocolate chips, coconut cream, and pinch of salt on medium heat
  • Continuously whisk ganache mixture until both components are melted and combined with no lumps
  • Once ganache has no lumps and is fully melted, set aside
  • Once cake is done, remove from oven and cool on cooling racks
  • To prepare cake, place one cooled cake dome side down (cake will rise slightly while baking creating a small "dome" shape on top
  • Add blackberry compote to top of cake and spread evenly
  • Place other half of cake on top, dome side up
  • Slowly drizzle chocolate ganache over top of cake covering it
  • Use fresh blackberries and flowers to decorate