Published via Ecency

A dangerously rich chocolate cake with foraged berries, perfect for Valentine’s Day. Simple, wild, and created with love. ❤️🍫🍇

This cake is pure temptation—dark chocolate infused with wild berry liqueur and draped in a silky chocolate ganache. One bite and you’ll be under its spell. 😉

Every summer, I gather wild berries—

Redcurrants

Rosehips

Wild strawberries

Hawthorn

Blackberries

Elderberries

—some I freeze and preserve.

and others I turned into wine.

Last year's Valentine's Day, I made Love Potion No. 9; this year, I decided to create an irresistibly rich and intoxicating wild berry chocolate cake!

Here's how I made it. ..

Drunken Wild Berry Chocolate Cake

Ingredients:

📌 For the Cake:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup melted butter or vegetable oil
½ cup kefir Milk (or buttermilk or milk with 1 tsp vinegar)
2 eggs
1 tsp vanilla extract
¼ cup wild berry liqueur (homemade blackberry, elderberry, rosehips or hawthorn-infused spirits) or red wine.
½ cup hot coffee (enhances chocolate flavour)

📌 For the Drunken Wild Berry Syrup:

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½ cup wild foraged berries (blackberries, elderberries, redcurrants, strawberries or bilberries)
½ cup wild berry liqueur (or red wine)
¼ cup sugar

📌 For the Dark Chocolate Ganache:

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½ cup heavy cream
4 oz dark chocolate, chopped
1 tbsp butter (for shine)

📌 For Garnish:

Dark chocolate chunks
Wild berries
Edible rose petals

Instructions:

1️⃣ Bake the Cake:

Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.

In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add melted butter, buttermilk, eggs, vanilla, and wild berry liqueur. Mix until smooth.

Stir in hot coffee (batter will be thin—this is good!).

Pour into the pan.

Bake for 25-30 minutes.

Insert a knife into the center of the cake to test for doneness. If it comes out clean, the cake is fully cooked.

Let cool.

2️⃣ Make the Drunken Wild Berry Syrup:

In a saucepan, heat the wild berries, berry liqueur (or wine), and sugar over medium heat. Simmer for 5 minutes until thick and syrupy.
Remove from heat and let cool slightly.

3️⃣ Make the Ganache:

Heat heavy cream until hot (not boiling). Pour over chopped chocolate.
Let sit for 2 minutes, then stir until smooth. Add butter for shine.

4️⃣ Assemble the Cake:

Poke holes in the cake with a fork.

And drizzle the warm drunken wild berry syrup over it.

Let it soak in.

Pour the silky ganache over the cake, letting it drip over the sides.

5️⃣ Garnish & Serve:

Top with chocolate chunks, berries and edible rose petals for an enchanting, nature-kissed finish.

💋 Dark, wild, and dangerously intoxicating—this cake is a love spell made edible. 🍷🔥🌿

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