Ingredients

Cake

• 1 ¾ cups all-purpose flour

• ½ cup cocoa powder (unsweetened, dark)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup buttermilk

Filling

• ¾ cup blackberry or blueberry jam (low sugar preferred)

Chocolate Glaze

• 200g dark chocolate (70% cocoa), chopped

• ½ cup heavy cream

• 1 tbsp butter

Topping

• Fresh blackberries, blueberries, raspberries

• Edible flowers (pansies, primroses, or orchids)

• Powdered sugar for dusting

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Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

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

3. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Alternate adding the dry mixture and buttermilk, starting and ending with dry.

5. Pour half the batter into the loaf pan, spread jam evenly, then top with remaining batter.

6. Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool completely.

2. Prepare the Glaze

1. Heat heavy cream in a saucepan until just simmering.

2. Pour over chopped chocolate, let sit for 1 minute, then stir until smooth. Add butter for shine.

3. Assemble & Decorate

1. Pour the chocolate glaze generously over the cooled loaf.

2. Arrange fresh berries and edible flowers beautifully on top.

3. Dust lightly with powdered sugar for an elegant finish.

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💡 Tip: This loaf pairs perfectly with black coffee or a glass of dessert wine, making it ideal for special occasions or romantic dinners.