Black Currant Chocolate Cake

This black currant chocolate cake is baked like an upside down cake with a layer of sugared black currants that become soft and jammy. I love topping this with a little vanilla sweet cream but you could leave it plain or even add a scoop of vanilla ice cream on top!

What do black currants taste like?

Black currants are approximately the size and shape of a blueberry but I would describe their flavor as more similar to an underripe blackberry that is still quite tart and maybe even slightly bitter if not completely ripe.

Can you eat black currants raw?

Technically yes you can eat black currants raw and while I would suggest trying one so you understand the flavor, I wouldn’t really snack on them or serve them raw as they can be quite tart! Usually I eat black currants in the form of jam or cassis but I wanted to create that same flavor in a cake!

How to make a moist chocolate cake?

There’s a few ways to make sure you get a moist chocolate cake including using cocoa powder and not melted chocolate. The real key to a moist cake here is the buttermilk which not only gives the cake it’s light and airy texture, it also keeps the cake soft and moist.

What can I use instead of Black Currants?

Black currants can be hard to come by, especially in the United States. If you can’t find black currants, you can also cut blackberries in half lengthwise and use them. You can also do a combo of blackberries and blueberries or even make a red currant vanilla version and simply substitute the black currants with red and leave the cocoa powder out of the cake.

Tips for making a black currant chocolate cake

• Be sure to use a leakproof springform pan such as this one or use a regular metal cake pan with no seems to prevent any juices from leaking out.
• When I made this cake I did it with an 8″ pan but I would make it again with a 9″ pan so that there is a higher fruit to cake ratio. If you want to make it in an 8″ pan simply decrease the currants to 300 grams and the sugar total for the currants to 60 grams. You will also need to bake it a bit longer (5-10 minutes) for a toothpick to come out clean so just keep checking.
• As mentioned above, blackberries (& blueberries mixed together) are a great substitution of black currants in this cake. I recommend cutting the blackberries in half lengthwise just so they aren’t as thick in the cake.
• I want to make a red currant version too which you could do simply by swapping the black currants with red and leaving the cocoa powder out of the cake.
• Make sure all the ingredients for the cake are at room temperature – this will help get a smooth and fluffy cake batter.
• I’m not usually one to worry about sifting, but sifting the cocoa powder will ensure it all dissolves evenly into the batter without over mixing the cake.
• To make sure the cake comes out easily, grease the pan with soft butter, then lay a round of parchment into the pan and grease it with two more teaspoons of soft butter.
• Wait 10-15 minutes before flipping the cake, flip it too early and the cake will fall apart. Flip it too late and the cake won’t come out of the pan.
• This cake can be served warm or at room temperature!

Additional Recipes to try!

• Chocolate Cherry Tiramisu
• Marble Bundt Cake
• Chocolate Layer Cake
• Easy Chocolate Raspberry Cake

Ingredients

• Black Currants: I used fresh black currants for this cake but I believe frozen would work as well. I would defrost them to release any extra liquid before adding them into the pan.
• All Purpose Flour: Any all purpose flour will work for this bundt cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor and enhances the chocolate. And vanilla bean paste brings the sweet cream to a whole other level.
• Eggs: I use standard large eggs from the store.
• Sugar: This cake uses granulated sugar in the cake batter as well as for coating the black currants. There is also a little sugar in the vanilla sweet cream.
• Buttermilk: Buttermilk makes the cake soft and moist. I prefer to use whole milk buttermilk but reduced fat or skim will work too!
• Butter: Butter adds moisture and richness to this cake, just make sure it is nice and soft.
• Espresso: Adding espresso to a chocolate cake enhances the chocolate flavor! You can use two shots of espresso or 3 ounces of strongly brewed coffee or mix 3 ounces of hot water with 2 teaspoon of espresso powder.
• Heavy cream: *not pictured* I like to top this cake with a little vanilla sweet cream but you could also leave it plain or use vanilla ice cream or even melted vanilla ice cream for a little drizzle.

How to make a Black Currant Chocolate Cake?

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Prep the Black Currants

• Remove any stems from the currants and rinse them under cold water.
• Pour the currants into a medium bowl along with 60 grams of granulated sugar.
• Toss the currants until fully coated with the sugar and set aside, ideally somewhere warm.

Chocolate cake batter

• In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine.
• Add in the sugar, eggs, butter, buttermilk, vanilla, and espresso. Use the paddle attachment (or hand mixer) to mix the batter first on low speed for 10 seconds. Then, medium high for another 10 seconds until just fully mixed.
• Scrape the sides and bottom of the bowl.

Prepare the Cake Pan

• Grease a 9″ metal cake pan or 9″ metal leakproof springform pan with soft butter.
• Cut a round of parchment that fits perfectly (or as well as you can) into the bottom of the pan. Place it in the pan and smooth the parchment across the bottom of the pan.
• Add another 2 teaspoons of soft, almost melted butter, on top of the parchment and set aside.

Assemble and Bake

• Pour the coated black currants into the base of the butter lined pan and gently spread them out. Sprinkle with another 20 grams of sugar.
• Pour the chocolate cake batter over the currants and smooth out the top if needed.
• Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 15-20 minutes.
• When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked.
• Remove the cake from the oven and leave it to cool for 10 minutes before flipping it out of the pan.
• After 10 minutes, lay a piece of parchment paper over the top of the cake, followed by a large plate or cake stand upside down.
• Holding on to the pan, parchment, and plate, flip the cake over and tap on the bottom a few times until the cake releases
• Allow the cake to cool for at least 5 minutes before serving. While it cools make the sweet cream.

Vanilla sweet cream

• In a small mixing bowl, add in the cold heavy cream, sugar, vanilla bean paste (or just vanilla extract), and salt.
• Use a whisk to beat together for just a minute or so until just barely frothy. Place it in the fridge until you are ready to serve.
• Top the cake slices with a few spoonfuls of the sweet cream upon serving. Store any sweet cream leftovers in a jar or glass with a lid.

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