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Blackberry Chocolate Cake: Where Fruit and Chocolate Create Pure Magic

Blackberry Chocolate Cake

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.

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
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