Blackberry Lavender Cheesecake with Chocolate Cake Layers 🍰

Introduction

There’s something truly magical about creating a dessert that combines unexpected flavors, and this Blackberry Lavender Cheesecake with Chocolate Cake Layers does just that. I recently made this decadent cake for a family gathering, and it was a hit! The rich chocolate layers complemented the creamy cheesecake perfectly, while the blackberry lavender filling added a delightful fruity and floral twist. Watching my family savor each bite was incredibly rewarding, and I couldn’t wait to share this recipe with others. Whether for a special occasion or simply to indulge yourself, this cake is bound to impress.

Ingredients

For the Chocolate Cake:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup hot water or coffee (to enhance chocolate flavor)

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Blackberry Lavender Filling:

• 1 ½ cups fresh blackberries (plus extra for garnish)
• ¼ cup sugar
• 2 tablespoons water
• 1 teaspoon dried culinary lavender (optional, for flavor)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

For the Blackberry Lavender Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons blackberry puree (from the cooked blackberries)
• 1 tablespoon lemon juice (to balance the sweetness)

For Garnish:

• Fresh blackberries
• Lavender flowers or sprigs (optional)

Instructions

Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. In another bowl, whisk together the oil, eggs, vanilla extract, and buttermilk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Stir in the hot water or coffee to create a smooth batter.
6. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Cheesecake Layer:

1. Reduce the oven temperature to 325°F (163°C).
2. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the vanilla extract and sour cream.
5. Pour the cheesecake mixture into a greased 9-inch springform pan and smooth the top.
6. Bake for 40-45 minutes or until the center is set but still slightly jiggly.
7. Let the cheesecake cool in the pan, then transfer it to the refrigerator to chill for at least 4 hours or overnight.

Make the Blackberry Lavender Filling:

1. In a small saucepan, combine the blackberries, sugar, water, and lavender (if using).
2. Cook over medium heat, stirring frequently, until the blackberries break down and the mixture starts to thicken (about 8-10 minutes).
3. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
4. Strain the mixture through a fine mesh sieve to remove the seeds and lavender, if desired. Set aside to cool.

Assemble the Cake:

1. Once the cakes and cheesecake are completely cooled, level the tops of the chocolate cake layers if necessary.
2. Place one chocolate cake layer on a serving plate or cake stand.
3. Spread a layer of blackberry lavender filling on top, then place the cheesecake layer on top.
4. Add another layer of blackberry lavender filling, then top with the second chocolate cake layer.

Make the Blackberry Lavender Glaze:

1. In a small bowl, whisk together the powdered sugar, blackberry puree, and lemon juice until smooth and pourable.
2. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.

Garnish and Serve:

1. Garnish the cake with fresh blackberries and lavender flowers for an elegant finish.
2. Slice and enjoy this stunning Blackberry Lavender Cheesecake with Chocolate Cake!

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 380 calories

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Chill Time: 4 hours (or overnight)

How to Serve

• Slice the cake into 12 equal pieces.
• Serve chilled for the best flavor.
• Garnish each slice with extra blackberries and lavender flowers.

Additional Tips

1. Use Room Temperature Ingredients: For a smooth batter and cheesecake filling, ensure all dairy ingredients are at room temperature.
2. Quality Blackberries: Fresh blackberries will yield the best flavor for the filling and glaze. If using frozen, thaw and drain excess liquid.
3. Lavender Caution: Use culinary lavender, and avoid overdoing it, as it can become overpowering.
4. Make Ahead: Both the cheesecake and the blackberry filling can be made a day in advance, saving you time on the day of serving.
5. Decorative Glaze: To achieve a beautiful finish, let the glaze sit for a minute to thicken slightly before drizzling over the cake.

Recipe Variations

• Berry Variations: Swap blackberries for raspberries or blueberries for different flavor profiles.
• Add Nuts: Incorporate chopped nuts into the chocolate cake batter for added texture.
• Flavored Cheesecake: Infuse the cheesecake filling with citrus zest for a refreshing twist.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free cake.
• Vegan Option: Use a plant-based cream cheese and egg substitute for the cheesecake layer, and coconut milk for the frosting.

Serving Suggestions

• Pair with Tea or Coffee: This cake pairs beautifully with a cup of Earl Grey or coffee.
• Serve at Events: Perfect for birthdays, weddings, or elegant gatherings.
• Create a Dessert Table: Incorporate this cake with other dessert options for a stunning display.

Freezing and Storage

• Storage: Keep the cake covered in the refrigerator for up to 5 days.
• Freezing: The assembled cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use frozen blackberries?

• Yes, but make sure to thaw and drain them before using.

1. How do I know when the cheesecake is done?

• The center should be slightly jiggly but set. It will firm up as it cools.

1. Can I make the chocolate cake ahead of time?

• Absolutely! Bake and cool the cake layers, then wrap tightly and store in the fridge for up to 2 days.

1. What can I use instead of buttermilk?

• You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.

1. Is lavender necessary for the recipe?

• It adds a unique flavor, but you can omit it if desired.

1. Can I make mini cheesecakes with this recipe?

• Yes! Use a muffin tin to make mini cheesecakes and adjust the baking time.

1. How do I prevent the cheesecake from cracking?

• Avoid overmixing and bake in a water bath for a more even temperature.

1. What’s the best way to cut the cake?

• Use a hot knife (run under hot water and dried) for clean cuts.

1. Can I replace the sugar with a sugar substitute?

• Yes, but be sure to check the conversion for the specific substitute you use.

1. How long can the cheesecake layer last in the fridge?

• The cheesecake can be stored in the refrigerator for up to one week.

Conclusion

This Blackberry Lavender Cheesecake with Chocolate Cake Layers is a showstopper that blends rich chocolate with the refreshing taste of blackberries and a hint of lavender. It’s perfect for any celebration or as a delightful treat for yourself. The combination of flavors and textures will have your guests raving and asking for seconds. Give this recipe a try and indulge in a slice of heaven!

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