Name: Dark Chocolate Blackberry Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
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 (extra whole blackberries for decoration); 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup blackberry puree (from fresh or frozen blackberries 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)

Description

Rich and decadent, dark chocolate blackberry cake combines the deep flavors of premium cocoa with the tartness of fresh blackberries. This delightful dessert captivates your senses, offering a perfect balance between sweetness and tang that makes it an unforgettable treat for any occasion.

Ingredients

Scale

For the Cake:

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 (extra whole blackberries for decoration)

For the Blackberry Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup blackberry puree (from fresh or frozen blackberries strained to remove seeds)
1 teaspoon vanilla extract
A pinch of salt
Purple or aubergine food coloring (optional)

For the Glossy Ganache:

1 cup heavy cream
1 cup dark chocolate, finely chopped
2 tablespoons light corn syrup or honey
½ teaspoon vanilla extract (optional)

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Instructions

Preheat oven to 350°F. Butter four 8-inch cake pans and line with parchment paper.
Mix flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Add milk, oil, eggs, and vanilla, mixing until smooth. Gradually add boiling water, mixing until well combined. Gently fold in blackberries.
Distribute batter evenly and bake for 30-35 minutes. Let cool.
Beat butter until fluffy. Add powdered sugar, blackberry puree, vanilla, and food coloring. Mix until smooth.
Heat heavy cream and pour over chopped chocolate. Stir until smooth.
Assemble by layering cake with blackberry frosting and ganache. Garnish with whole blackberries.

Notes

Pair this rich cake with a dollop of whipped cream to balance the intense chocolate flavor.

Garnish with fresh blackberries for an elegant touch and added freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Desserts, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 550 kcal
Sugar: 70g
Sodium: 400mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 75g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg