Dark Chocolate Blackberry Cake Recipe
This Dark Chocolate Blackberry Cake is a decadent and moist dessert combining rich cocoa, fresh blackberries, and a luscious blackberry-infused buttercream topped with a silky dark chocolate ganache. Perfect for special occasions or chocolate and berry lovers seeking a sophisticated treat with deep flavors and a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 four-layer 8-inch cake (serves about 12) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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)
Blackberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup blackberry puree (strained fresh or frozen blackberries)
- 1 teaspoon vanilla extract
- A pinch of salt
- Purple or aubergine food coloring (optional)
Dark Chocolate Ganache
- 1 cup heavy cream
- 1 cup dark chocolate, finely chopped
- 2 tablespoons light corn syrup or honey
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Butter four 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Make Cake Batter: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Add the milk, oil, eggs, and vanilla extract, mixing until you have a smooth batter. Gradually stir in the boiling water until well combined. Gently fold in the chopped blackberries to incorporate them evenly without breaking them apart.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Make Blackberry Buttercream: Beat the softened butter until fluffy using a mixer. Gradually add powdered sugar, then mix in the blackberry puree, vanilla extract, and a pinch of salt. Add a few drops of purple or aubergine food coloring if desired, mixing until the frosting is smooth and evenly colored.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until just about to simmer. Pour the hot cream over the chopped dark chocolate and let sit for a minute. Stir gently until smooth and glossy. Stir in corn syrup or honey and vanilla extract if using. Let it cool slightly to thicken before assembly.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of blackberry buttercream on top. Repeat layering with the remaining cakes and buttercream. Pour cooled ganache over the top layer, allowing it to drip down the sides. Garnish with extra whole blackberries for a decorative finish.
Notes
- Ensure the cakes are completely cooled before frosting to prevent melting the buttercream.
- Strain the blackberry puree to remove seeds for a smoother frosting texture.
- You can substitute milk types based on dietary preferences or availability (almond, coconut, or buttermilk).
- Use espresso powder to enhance the chocolate flavor without a coffee taste.
- For a vegan version, swap eggs for flax eggs and use plant-based milk and butter alternatives.
Keywords: dark chocolate cake, blackberry cake, chocolate blackberry dessert, homemade chocolate cake, chocolate ganache, berry frosting, layered cake
