📖 Instructions

1. Preheat your oven to 350°F (175°C). Ensuring the oven is at the right temperature is really important for the cake to bake evenly.
2. Grease and flour a 9-inch springform pan. I usually use butter and then dust it with cocoa powder instead of flour, it prevents any white residue from appearing on the cake, that is my lil secret hehe!
3. In a saucepan, melt 8 ounces of dark chocolate with 1/2 cup of unsalted butter over low heat, stirring constantly until smooth. Be careful not to burn the chocolate! Patience is key here.
4. Remove from heat and let it cool slightly. This is super important because adding hot chocolate to eggs will cook them, and we don't want that.
5. In a large bowl, whisk together 1 cup of granulated sugar and 3 large eggs until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
6. Gradually add the cooled chocolate mixture to the egg mixture, mixing until just combined. Try not to overmix at this stage, we want a tender cake.
7. Stir in 1/2 cup of Cabernet Sauvignon and 1 teaspoon of vanilla extract. The Cabernet Sauvignon adds a wonderful depth of flavor, so don't skip it!
8. In a separate bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, and 1/2 teaspoon of baking powder. Make sure there are no lumps in your flour mixture, it is key for a well baked cake.
9. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix. We want a tender cake, not a tough one.
10. Gently fold in 1 1/2 cups of fresh blackberries. Be gentle, you don't want to crush them all.
11. Pour the batter into the prepared springform pan and spread evenly.
12. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Every oven is different, so keep an eye on it after 30 minutes.
13. Let the cake cool in the pan for 10 minutes before releasing it and transferring it to a wire rack to cool completely.
14. To make the ganache, heat 1/2 cup of heavy cream in a saucepan over medium heat until it just begins to simmer.
15. Pour the hot cream over 6 ounces of chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth and glossy.
16. Let the ganache cool slightly, then pour it over the cooled cake, letting it drip down the sides.
17. Garnish with fresh blackberries and chocolate shavings, if desired.
18. Chill the cake for at least 30 minutes before serving. This helps the ganache set and makes the cake easier to slice.
19. Serve and enjoy this wonderful blackberry cabernet chocolate cake. This is one of my family's favorite special occasion cake.