Epic Chocolate Cassis Cake Delight 
IngredientsFor the cake:
• 1 cup unsweetened cocoa powder (not Dutch-processed)
• 1½ cups brewed coffee (hot)
• ½ cup Cassis liqueur (blackcurrant liqueur)
• 1 cup unsalted butter (2 sticks – cut into small pieces)
• 2 cups granulated sugar
• 2 cups flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs (at room temperature)
• 1 tablespoon vanilla extract
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Cassis Ganache (For the top and filling):
• 250 g dark chocolate, finely chopped
• 1 cup heavy cream
• 3–4 tablespoons Cassis liqueur
• 2 tablespoons butter (for shine)
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Cassis Syrup (for soaking the cake):
• ½ cup water
• ⅓ cup sugar
• 3 tablespoons Cassis
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Prepare the chocolate mixture1. In a medium saucepan, mix the hot coffee + cocoa powder.
2. Add the Cassis liqueur and butter.
3. Stir until the butter is completely melted and the mixture is smooth.
4. Remove from heat and let cool for 5–10 minutes.
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Mix the dry ingredients• Sift the flour, baking powder, and salt into a bowl.
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Prepare the wet ingredients1. Place the sugar in a large mixing bowl.
2. Add the eggs and beat for 2–3 minutes.
3. Add the vanilla.
4. Gradually add the warm chocolate-cassis mixture to the egg mixture and beat.
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Finish the dough• Add the dry ingredients to the mixture in 2–3 stages.
• Mix with a spatula until homogeneous, without over-beating.
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Baking• Preheat the oven to 350°F (175°C).
• Grease two 8–9-inch (20–23 cm) round cake pans and line the bottoms with parchment paper.
• Divide the batter evenly between the two pans.
• Bake for 30–35 minutes.
• Remove from the oven when a toothpick comes out clean and let cool completely.
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Cassis Syrup1. Bring the water and sugar to a boil in a small saucepan.
2. Remove from the heat, add the Cassis liqueur when lukewarm.
3. Lightly soak the cake layers with this syrup.
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Cassis Ganache1. Place the cream in a saucepan and heat until just before boiling.
2. Pour over the chopped chocolate.
3. Wait 2 minutes, then stir until smooth.
4. Add the cassis liqueur and butter.
5. Let the ganache rest for 10–15 minutes until it thickens slightly.
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Assembling the cake1. Place the first cake layer on a serving plate.
2. Drizzle cassis syrup over it.
3. Spread some ganache on top.
4. Place the second layer on top and soak it with syrup again.
5. Spread the remaining ganache all over the cake.
6. Decorate the top with chocolate chips, black currants, or chocolate shavings.
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Resting• Let the cake rest in the refrigerator for at least 2–3 hours, preferably overnight.
• The flavors blend with Cassis to create a legendary taste!
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Ready!A truly unforgettable, deeply flavorful cake with rich chocolate, fruity Cassis aroma, and silky ganache.
