Introduction

This dark chocolate blackberry cake is a luscious combination of rich chocolate layers infused with fresh blackberries and topped with a creamy blackberry frosting and smooth ganache. Its moist texture and vibrant flavors make it a stunning dessert perfect for any occasion.

A slice of layered dark purple blackberry cake sits on brown parchment paper with some blackberries around it. The cake has five distinct layers of moist-looking dark purple cake, separated by thin layers of dark purple blackberry filling. The top of the slice is covered with a smooth, shiny dark purple glaze, and several fresh blackberries are placed on top. The textures range from soft cake to glossy glaze, creating a rich and deep color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk (buttermilk, almond, or coconut milk)
½ cup vegetable oil (or melted coconut oil)
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh blackberries, chopped (plus extra whole blackberries for decoration)
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup blackberry puree (strained to remove seeds)
1 teaspoon vanilla extract
A pinch of salt
Purple or aubergine food coloring (optional)
1 cup heavy cream
1 cup dark chocolate, finely chopped
2 tablespoons light corn syrup or honey
½ teaspoon vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Butter four 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Add the milk, vegetable oil, eggs, and 2 teaspoons of vanilla extract. Mix until the batter is smooth and well combined.
Step 3: Gradually add the boiling water to the batter, stirring continuously until fully incorporated. Be careful as the batter will be thin. Gently fold in the chopped blackberries to avoid breaking them up too much.
Step 4: Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing.
Step 5: For the blackberry frosting, beat the softened butter until fluffy. Gradually add the powdered sugar, then mix in the blackberry puree, 1 teaspoon vanilla extract, a pinch of salt, and food coloring if using. Beat until smooth and creamy.
Step 6: To make the chocolate ganache, heat the heavy cream just until it begins to simmer. Pour it over the chopped dark chocolate and let sit for a minute. Stir gently until the ganache is smooth. Stir in corn syrup or honey and vanilla extract if desired.
Step 7: Assemble the cake by layering the cooled cake layers with the blackberry frosting between each layer. Pour the chocolate ganache over the top and sides to coat evenly. Decorate with whole blackberries on top for an elegant finish.

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding a coffee taste.
If fresh blackberries are unavailable, frozen blackberries can be used—just thaw and drain any excess liquid before folding into the batter.
For a dairy-free version, substitute butter with vegan margarine and use coconut milk and dairy-free chocolate.
Adding a splash of blackberry liqueur to the frosting can intensify the berry flavor for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor. Leftover cake can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows a slice of six-layer dark purple cake on a white plate. Each layer is separated by a thick, smooth, dark purple filling that looks glossy and shiny. The top of the cake is covered with a thick, shiny dark purple glaze. On top, several blackberries are placed neatly. Around the plate, a few blackberries are scattered, and there are some dark purple smudges of filling. The background is a white marbled texture. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries in this cake?

Yes, you can use frozen blackberries. Make sure to thaw them completely and drain any excess juice before folding them into the batter to avoid making it too wet.

How do I prevent the cake from drying out?

Be careful not to overbake the cake—check for doneness a few minutes before the recommended bake time. Also, storing the cake properly covered will help maintain moisture.