Description
A moist chocolate cake bursting with fresh blueberries and blackberries, topped with smooth cream cheese frosting. Perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh blueberry puree
- 1/2 cup fresh blackberry puree
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberry puree
- 1/2 cup fresh blackberry puree
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Fresh blueberries (for garnish)
- Fresh blackberries (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix the wet ingredients into the dry ingredients. Add the hot coffee and whisk until the batter is smooth.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes. Once baked, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the berry compote, cook the blueberries, blackberries, granulated sugar, and lemon juice in a saucepan until the berries break down. Stir in the cornstarch slurry to thicken the mixture.
- To make the frosting, beat the cream cheese and powdered sugar until smooth. Mix in the berry purees and whipped cream until combined.
- Assemble the cake by placing one chocolate cake layer on a serving plate. Spread half of the berry compote over it and add a third of the frosting on top. Place the second cake layer on top, add the remaining berry compote, and finish with the rest of the frosting. Chill the assembled cake in the fridge for at least 4 hours.
- For the glaze, combine the remaining berry purees and sugar in a small saucepan. Heat and thicken it using the cornstarch slurry.
- Once the cake has chilled, pour the glaze over it and garnish with fresh berries and mint leaves.
Notes
Make sure all ingredients are at room temperature for the best texture. Use high-quality cocoa powder for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate cake, blueberry cake, blackberry cake, layer cake, dessert