Black Garlic Chocolate Cake with Raspberry Sauce

Black Garlic Chocolate Cake with Raspberry Sauce | siftandwhisk.com

Sigh. So here we are again. You, looking at me like I’m incorrigible, with slight disdain and a little fear. Me, looking sheepish, avoiding eye contact, shuffling my feet.

In my defense, I have a psychological condition in which I want to put savory ingredients into dessert all the time. I’m working on a way to incorporate beets, broccoli, and kale into a recipe. Not the SAME recipe. That might ruin our friendship altogether. But if I can manage to make broccoli cookies that taste really good, wouldn’t I be kind of a hero? (My definition of “hero” is a bit shaky.)

Black Garlic Chocolate Cake with Raspberry Sauce | siftandwhisk.com

Over a year ago, I funded a Kickstarter campaign for a business in my neighborhood called “The Kitchen.” The idea was that you could pay to go and cook your own multi-course dinner, something they call “Participatory Dining.” Cooking class meets eating out, sort of. When they finally opened their doors, one of the events they had listed was a garlic-themed dinner. The dessert was a black garlic marble brownie. I did a search for the name and landed on Vanilla Garlic, in a guest post by Irvin Lin from Eat The Love for Black Garlic and Vanilla Bean Marble Brownies.

Much like black garlic, this idea fermented in my brain for about a year. I knew at least one local grocery store that carried black garlic, and every time I would pass it I was like, “Still too weird for me? Yep.”

Black Garlic Chocolate Cake with Raspberry Sauce | siftandwhisk.com

But something in my brain broke a few months ago, and instead of walking on by, I said, “Yes, Black Garlic. I will take you home with me today.” And then I let it sit in my pantry for two months while I built up the courage. I went for a chocolate Bundt cake base because Bundt cakes make me feel safe. Whereas black garlic makes me feel like I’m walking down an unlit alley at 1 AM. In Detroit.

Black Garlic Chocolate Cake with Raspberry Sauce | siftandwhisk.com

Since Irvin used a whole head of garlic for half of the brownie recipe, I used a whole head for the cake. Because go big or go home, right? I had read that black garlic has a molasses overtone, and since raspberries go well with chocolate and molasses, ta-da! Raspberry sauce.

This cake is pungent. As I lifted the pan from the cake, a strong, garlicky flavor wafted into my nose. So, naturally, I stuck my nose right down into the center of the cake and took a big ol’ sniff. Yep, smelled like a meat cake. Uh, perfect. Just what I was looking for?

Black Garlic Chocolate Cake with Raspberry Sauce | siftandwhisk.com

Once the cake was cool, I cooked up my raspberry sauce and doused it, then took photos before tentatively trying the cake. And I don’t hate it. Which makes me seriously question my mental state.

I think this is one of those recipes that most people are going to be like, “Nope. No. Absolutely not.” and then some total weirdo will make it and be like, “Yeah, I can get on board with this.” My theory is that if you are open to baking a cake with black garlic in the first place, you’re probably adventurous enough of an eater to enjoy it on some level. Either that, or you’re the type of person who likes to troll your friends by bringing a garlic cake to their housewarming party. You jerk. 

Black Garlic Chocolate Cake with Raspberry Sauce | siftandwhisk.com

Black Garlic Chocolate Cake with Raspberry Sauce
Serves 12
Pungent, molassesy black garlic adds an unexpected twist to this moist chocolate cake.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
For the cake
  1. Cake Magic
  2. 1 cup (225 grams) unsalted butter
  3. ⅓ cup (40 grams) cocoa powder (I used Valrhona)
  4. 1 teaspoon sea salt
  5. 1 cup (225 grams) water
  6. 2 cups (240 grams) all-purpose flour
  7. 1¾ cups (350 grams) granulated sugar
  8. 1½ teaspoons baking soda
  9. 2 large eggs
  10. ½ cup (120 grams) sour cream
  11. 1 teaspoon vanilla extract
  12. 1 head black garlic*
For the raspberry sauce
  1. 2 cups fresh raspberries
  2. 3 tablespoons granulated sugar
  3. ½ tablespoon lemon juice
Instructions
  1. Place rack in the center of the oven and preheat the oven to 350°F. Brush Cake Magic onto the inside of a 10-cup Bundt cake pan. (Alternatively, butter and flour the inside of the cake pan.)
  2. In a medium saucepan, combine butter, cocoa powder, salt, and water. Melt over medium heat, stirring to combine. Remove from heat and set aside.
  3. In a large mixing bowl, whisk together flour, sugar, and baking soda. Gradually pour in the chocolate mixture, whisking constantly with your opposite hand, until the mixture is smooth. Add eggs, one at a time, whisking until combined after each addition. Whisk in the sour cream and vanilla extract until smooth.
  4. Chop the head of black garlic in half, then remove cloves from the skin and place in a small mixing bowl. Mash cloves into a paste with the back of a spoon. Whisk the black garlic paste into the cake batter until smooth.
  5. Pour the batter into your prepared Bundt cake pan and bake until a toothpick or cake tester inserted in the cake comes out clean, 40-45 minutes. Place pan on a wire rack to cool for 15 minutes, then invert the cake onto the wire rack and let it cool completely.
For the raspberry sauce
  1. Combine all ingredients in a saucepan. Cook over medium heat, mashing the raspberries slightly, until raspberries are broken down, about 8-10 minutes. Remove from heat and strain into a liquid measuring cup through cheesecloth or a fine mesh strainer to remove the seeds. Pour over the top of the cake, then serve (with fresh raspberries, if desired).
Notes
  1. *For a less pungent flavor, start with half a head of black garlic and see if you're okay with more. Baby steps to insanity.
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  • Brown Sugar

    I would have never thought about making a cake out of garlic. Awesome-sauce!

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Thanks, Nicole! It’s super weird, and I got mixed reviews. My sister ate a quarter of the cake herself, but her onion-hating husband spit it right out!

      • Brown Sugar

        Its such an interesting idea. It looks beautiful.

  • grandbabycakes

    What an absolutely gorgeous cake! Wowza! Beautiful!

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Thank you, Jocelyn! It was so great meeting you this weekend!

  • http://brooklynhomemaker.com tux@brooklynhomemaker

    Wow! What a stunningly gorgeous cake! I’m not really sure a garlic cake would be for me though. Good for you for being so adventurous!

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      You say adventurous, I say insane. Tomayto, tomahto. This is definitely a polarizing cake!

  • http://www.ouichefnetwork.com Oui, Chef

    I don’t know about the flavors here, but your photos are absolutely gorgeous! Gotta get me one of those fancy bundt pans you use, love the shape of your cake.

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Oh yeah, I’m totally in love with the Heritage Bundt pan. All Bundt pans, for that matter. But there is something very satisfying about this one!

  • http://philosophyandcake.blogspot.com BabyJune

    I would try this. Totally. Although I’ve never had black garlic before in any context, so that part of it is intriguing to me. :)

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      I like your style. You’re a risk-taker. If you’re feeling a little less risky since you’ve never tried black garlic, you can try a half a head of black garlic so it’s not AS garlicky!

  • http://www.fmitk.com Holly – FMITK

    Black garlic in a dessert!! I’m totally inspired!

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Thanks, Holly! Glad I’m not the only crazy person who thought this might be a good idea :P Loving your blog, BTW!

      • http://www.fmitk.com Holly – FMITK

        Awww shucks, thanks!!

  • http://alleysrecipebook.blogspot.com/ Alley @ Alley’s Recipe Book

    beautiful photos! i have never heard of black garlic before. i wonder what else you could use it in, maybe a pasta or bread?

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      Yeah, it would be great in bread or pasta! BlackGarlic.com has a bunch of great recipes if you want some ideas on how to use it!

  • Kristy Cahill

    Love this!! Took it to work and it was a hit.

    • http://www.siftandwhisk.com/ Maria @ Sift & Whisk

      That’s great to hear! I wasn’t sure how a wider audience would receive it, but I’ll consider your coworkers to be the “public at large.” So either it’s good, or they like you enough to lie to you. ;)