Blackberry Chocolate Cake: Where Fruit and Chocolate Create Pure Magic
This stunning Blackberry Chocolate Cake combines rich chocolate layers studded with fresh blackberries and luscious blackberry chocolate buttercream. The tart-sweet berries balance the deep cocoa perfectly, creating an elegant yet approachable dessert. Perfect for summer celebrations, special occasions, or anytime you want to impress with a beautiful, delicious cake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (includes cooling and assembly)
- Yield: 12 servings
- Category: Dessert, Cake, Special Occasion
- Method: Baking
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour (250g)
- 2 cups granulated sugar (400g)
- ¾ cup cocoa powder (75g)
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1½ cups fresh blackberries
Blackberry Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup cocoa powder, sifted
- ½ cup blackberry puree (from 1 cup berries)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish:
- 2 cups fresh blackberries
- Chocolate shavings
- Fresh mint (optional)
- Powdered sugar for dusting
Instructions
- Make puree: Cook 1 cup blackberries with 2 tbsp sugar until soft, 5-7 minutes. Strain through fine mesh to remove seeds. Cool completely.
- Bake cake: Preheat oven to 350°F. Prepare two 9-inch pans. Mix dry ingredients. Whisk wet ingredients. Combine wet and dry, mix 2 minutes. Stir in hot coffee (batter will be thin). Gently fold in 1½ cups blackberries. Divide between pans. Bake 30-35 minutes. Cool completely.
- Make buttercream: Beat softened butter 3-4 minutes until fluffy. Add sifted powdered sugar and cocoa in three additions, beating after each. Add cooled blackberry puree, cream, vanilla, and salt. Beat 3-4 minutes until light and fluffy.
- Assemble: Level cake layers if domed. Place one layer on plate, spread with 1 cup frosting, arrange ½ cup blackberries on top. Add second layer. Apply thin crumb coat, chill 15 minutes. Apply final frosting layer.
- Decorate: Arrange fresh blackberries on top. Add chocolate shavings. Dust with powdered sugar. Refrigerate 30 minutes to set. Serve at cool room temperature.
Notes
- Hot coffee deepens chocolate flavor dramatically—don’t skip it
- Strain blackberry puree thoroughly to remove all seeds
- Fold berries into batter gently to keep them mostly intact
- Butter must be properly softened for smooth buttercream
- Cake layers must be completely cool before frosting
- Crumb coat prevents dark crumbs in final frosting
- Fresh berries work best for garnish; frozen berries for puree
- Store frosted cake refrigerated up to 4 days
- Cake layers freeze well up to 3 months unfrosted
- Bring cake to cool room temp before serving for best flavor