Chocolate Blackberry Cake
This Chocolate Blackberry Cake is a decadent treat that combines rich dark chocolate with the tart sweetness of blackberries. With layers of moist chocolate cake, blackberry jam, and a creamy blackberry and chocolate buttercream, every bite is pure indulgence. Whether youre making it for a special occasion or just craving something extraordinary, this cake will surely impress.
Ingredients:
Dark Chocolate Cake Layers:
2 cups all-purpose flour 260g
2 cups granulated sugar 400g
cup dark cocoa powder 75g
2 tsp baking powder 8g
1 tsp baking soda 9g
1 tsp fine salt 6g 蓼
1 cup warm water 240g
1 cup buttermilk 240g 拏
cup vegetable oil 110g
2 large eggs, room temperature 112g 讀
2 tsp vanilla extract 8g
Blackberry and Chocolate Buttercream Frosting:
2 cups 5 sticks unsalted butter, room temperature 565g 杻
2 tsp vanilla extract 8g
1 tsp fine salt 6g 蓼
7 cups powdered sugar 904g
cup blackberry jam 160g
cup heavy cream, room temperature 80g 拏
cup dark cocoa powder 66g
1 cup dark chocolate chips, melted and cooled 180g
Chocolate Blackberry Cake Filling:
1 cup blackberry jam 315g
2 pints blackberries
Optional Decoration:
1 pint blackberries
Edible gold paint or gold luster dust mixed with clear liquor/extract
Instructions:
Dark Chocolate Cake Layers:
1 Preheat oven to 350F 175C. Grease and line four 8-inch cake pans with parchment paper. Set aside.
2 Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
3 Mix wet ingredients: In another large bowl, combine warm water, buttermilk, oil, eggs, and vanilla extract. Whisk until smooth.
4 Combine: Slowly pour the wet ingredients into the dry ingredients, mixing until fully incorporated. The batter will be thin.
5 Divide batter evenly between cake pans and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Blackberry and Chocolate Buttercream Frosting:
6 Cream the butter: Beat the butter, vanilla extract, and salt on medium speed for 30 seconds until smooth. Gradually add powdered sugar on low speed.
7 Separate frosting: Once thick, divide the frosting in half. Mix cup blackberry jam into one half for the blackberry buttercream. Set aside.
8 Chocolate frosting: To the other half, mix in cocoa powder, heavy cream, and melted chocolate. Beat until smooth and creamy.
Assembling the Cake:
9 Start stacking: Place one layer of cake on a cake board and pipe a ring of chocolate buttercream around the edge. Spread cup blackberry jam inside the ring.
Layer blackberries: Add a layer of blackberry buttercream and press fresh blackberries into it.
11 Repeat the process with the remaining cake layers, using the top layer upside down for easy frosting.
12 Crumb coat: Apply a thin layer of chocolate frosting to seal in crumbs. Chill the cake for 10 minutes to firm it up.
13 Final layer: Apply a thicker layer of chocolate buttercream, using an offset spatula or spoon to create texture. Swirl blackberry buttercream on top and add a ring of blackberry buttercream dollops.
14 Decoration: Garnish with fresh blackberries and, if desired, use edible gold paint or gold luster dust mixed with clear extract for a beautiful finish.
Enjoy!
This show-stopping Chocolate Blackberry Cake is rich, moist, and absolutely stunning. The blackberry jam and fresh blackberries balance out the richness of the dark chocolate, creating a perfect dessert for any occasion.