Chocolate Blackberry Cake

Chocolate Blackberry Cake is a delicious dessert that combines rich chocolate flavor with the sweet and tangy taste of blackberries. This cake is perfect for any occasion, from birthdays to family gatherings. The combination of chocolate and blackberries creates a delightful experience for your taste buds!

Why Make This Recipe

This recipe is great for several reasons. First, it brings together two favorite flavors: chocolate and blackberries. Second, it’s not too complicated to make, even if you’re a beginner. Plus, it looks stunning when decorated! Whether you want to impress your guests or treat yourself, this cake will surely do the trick.

How to Make Chocolate Blackberry Cake

Ingredients

2 cups all-purpose flour (260g)
2 cups granulated sugar (400g)
3/4 cup dark cocoa powder (75g)
2 tsp baking powder (8g)
1 1/2 tsp baking soda (9g)
1 tsp fine salt (6g)
1 cup warm water (240g)
1 cup buttermilk (240g)
1/2 cup vegetable oil (110g)
2 large eggs, room temperature (112g)
2 tsp vanilla extract (8g)
2 1/2 cups unsalted butter, room temperature (565g)
2 tsp vanilla extract (8g)
1 tsp fine salt (6g)
7 cups powdered sugar (904g)
1/2 cup blackberry jam (160g)
1/3 cup heavy cream, room temperature (80g)
2/3 cup dark cocoa powder (66g)
1 cup dark chocolate chips, melted and cooled (180g)
1 cup blackberry jam (315g)
2 pints blackberries
1 pint blackberries (optional for decoration)
Edible gold paint or gold luster dust mixed with clear liquor/extract (optional)

Directions

Preheat your oven to 350°F (175°C). Grease and line four 8-inch cake pans with parchment paper.
In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the warm water, buttermilk, oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until everything is combined. The batter will be thin.
Divide the batter equally between the cake pans and bake for 20-22 minutes, or until a toothpick comes out clean. Let the cakes cool for 10 minutes in the pans, then transfer them to wire racks to cool completely.
In a mixer, beat the butter, vanilla extract, and salt on medium speed until smooth. Gradually add the powdered sugar while mixing on low speed.
Once thick, split the frosting in half. Mix 1/2 cup of blackberry jam into one half to create blackberry buttercream. Set it aside.
To the other half, mix in cocoa powder, heavy cream, and melted chocolate. Beat until smooth and creamy.
Place one layer of cake on a board, and pipe a ring of chocolate buttercream around the edge. Spread 1/3 cup of blackberry jam inside this ring.
Add a layer of blackberry buttercream and press fresh blackberries into it.
Repeat this process with the remaining cake layers, placing the top layer upside down for easier frosting.
Apply a thin layer of chocolate frosting to seal in crumbs. Chill the cake for 10 minutes.
Apply a thicker layer of chocolate buttercream. Create texture with a spatula or spoon. Swirl some blackberry buttercream on top and add dollops around the edge.
Garnish with fresh blackberries and, if you like, use edible gold paint or luster dust for a beautiful finish. Enjoy!

How to Serve Chocolate Blackberry Cake

Serve this cake at room temperature for the best flavor. You can slice it and plate it with extra fresh blackberries on the side for a nice presentation. A scoop of vanilla ice cream also makes a great pairing!

How to Store Chocolate Blackberry Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze the cake for longer storage—just make sure to wrap it well in plastic wrap and aluminum foil.

Tips to Make Chocolate Blackberry Cake

Make sure your ingredients are at room temperature for the best mixing results.
Don’t overmix the batter; just mix until combined.
For extra moist cake layers, you can brush them with a simple syrup before frosting.

Variation

You can use raspberries instead of blackberries for a different twist. This will give your cake a slightly different flavor while keeping it just as delicious. You can also try adding nuts such as walnuts or pecans for some crunch.

FAQs

1. Can I use frozen blackberries for this recipe?
Yes, you can use frozen blackberries, but make sure to thaw and drain them properly before using.

2. Can I make this cake ahead of time?
Absolutely! You can make the cake layers a day in advance and frost them the day you plan to serve.

3. What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.