Dark Chocolate Elderberry Cake

Dark Chocolate Elderberry Cake
14 Jan

Dark Chocolate Elderberry Cake

Are you a dark chocolate lover?  If so, be prepared to fall in love with this recipe.  This recipe produces a slightly sweet, moist, dark chocolate cake layered with dark chocolate buttercream frosting and elderberry jam.  It's incredibly delicious and has become THE cake requested for all of our family birthdays.  Enjoy!


          • 2 1/4 cups all-purpose flour
          • 2 tsps baking soda
          • 1/2 tsp salt
          • 6 ounces unsweetened chocolate
          • 1/2 cup unsalted butter
          • 2 1/2 cups dark brown sugar
          • 3 eggs
          • 1 1/2 tablespoons vanilla extract
          • 1 cup sour cream
          • 1 cup water
          • 6 ounces unsweetened chocolate
          • 1/4 cup unsalted butter, at room temperature
          • 4 cups powdered sugar
          • 2 tablespoons vanilla extract
          • 2 tablespoons heavy cream
          • One 8-ounce package cream cheese, at room temperature
For Layering:

Make the Chocolate Cake:
    1. Preheat oven to 350 degrees.
    2. Grease and flour two 9-inch cake pans.
    3. Sift together the flour, baking soda and salt in a small bowl and set aside.
    4. Gently melt the unsweetened chocolate in a double boiler over low heat.  If you don't have a double boiler, you can create one by placing a small saucepan  inside a larger saucepan containing an inch or two of water.  Stir the chocolate occasionally until completely melted, remove from heat and allow to cool until lukewarm (about 5 minutes).
    5. In a large bowl mix together the butter and dark brown sugar using an electric mixer until light and fluffy.
    6. Add the eggs, one at a time, mixing well between each addition.
    7. Stir in the vanilla.
    8. Stir in the melted chocolate.
    9. Add the flour mixture alternating with the sour cream, mixing well in between each addition.
    10. Heat the water until it reaches a low boil, and add it slowly to the cake mixture, beating continuously, until well incorporated.  The batter will be on the thin side.
    11. Pour into prepared cake pans and bake in the 350 oven for 30-35 minutes until an inserted tooth pick comes out clean.
    12. Remove from the oven and allow to cool on racks for 15 minutes.
    13. Loosen cooled cake layers from their pans by running a table knife along the sides.  Place a rack or plate over the top of the cake pan, and holding on to both, flip upside down.  Tap the bottom of the cake pan with the broad side of a knife to finish loosening the cake from the pan, and gently lift the pan off the cake.  Allow cakes to cool completely, approximately 45 minutes.
Making the Chocolate Buttercream Frosting:
    1. In the top of a double boiler melt the  6 ounces of unsweetened chocolate over low heat, stirring occasionally until the chocolate is melted and smooth.  Remove from heat and allow to cool until lukewarm.
    2. In a large bowl beat the butter with an electric mixture until light and creamy.
    3. Gradually blend in the powdered sugar, alternating each cup of powdered sugar  with the two tablespoons vanilla and 2 tablespoons heavy cream.
    4. Add the melted chocolate and mix until well incorporated.
    5. Add the cream cheese and mix until well incorporated.
Assemble the Cake:
    When the cake is completely cooked, spread the Elderberry Jam across the top of the bottom layer to within 1/2 inch of the sides.  Cover the jam with a layer of chocolate buttercream frosting. Cover with top layer of cake and frost the sides and top with the remaining chocolate buttercream frosting.