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Chocolate Blackberry Cake

Decadent Chocolate Blackberry Cake for Berry Lovers

This Chocolate Blackberry Cake combines rich chocolate with tangy blackberry for a delicious and moist dessert that's perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake & Pastry Flour All-purpose flour can be used as a substitute.
  • 1 cup Granulated Sugar No direct substitute suggested.
  • 3-4 cups Powdered Sugar Essential for frosting.
  • ¾ cup Cocoa Powder Opt for Dutch-processed for deeper flavor.
  • 2 teaspoons Baking Powder Ensure it is fresh.
  • 1 teaspoon Baking Soda Ensure it is fresh.
  • ½ teaspoon Salt Enhances flavor.
  • 3 large Eggs No substitution recommended.
  • 1 cup Blackberries Fresh is best.
  • ¾ cup Neutral Flavored Oil Avoid olive oil.
  • 1 cup Greek Yogurt Plain yogurt is a good substitute.
  • 2 teaspoons Vanilla Extract No substitutions recommended.
  • 1 cup Water Use boiling water for a fudgy texture.
For the Blackberry Jam
  • 1 tablespoon Cornstarch Arrowroot powder can be used as a substitute.
For the Frosting
  • 8 ounces Cream Cheese Block-style is required.
  • ½ cup Butter Opt for unsalted.

Equipment

  • 9-inch round cake pans
  • Blender
  • Mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • measuring spoons
  • Oven
  • parchment paper

Method
 

Preparation
  1. Start by greasing two 9-inch round cake pans with butter or oil, then line with parchment paper. Preheat oven to 350°F (175°C).
  2. Wash and stem fresh blackberries, then blend into a smooth puree. Strain for a seedless option and reserve ½ cup for frosting.
  3. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  4. In another bowl, mix blackberry puree with sugar, eggs, oil, yogurt, and vanilla until well combined.
  5. Whisk in boiling water, forming a thin batter.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes until toothpick comes out clean.
  7. Cool in pans for 10 minutes, then invert onto racks to cool completely.
Blackberry Jam & Frosting
  1. In a saucepan, cook blackberries and sugar over medium heat until the berries break down. Add cornstarch slurry and cook until thickened.
  2. Cream cream cheese and butter until smooth, then gradually mix in powdered sugar and a pinch of salt.
  3. Fold reserved blackberry puree into the frosting for color and flavor.
Assembling the Cake
  1. Layer one cake on a plate, frost the top with a thin layer, and drizzle with blackberry jam. Add the second layer and frost the top and sides.
  2. Chill the assembled cake for 20 minutes for better slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and texture. Always opt for fresh blackberries for the best flavor. Chill the cake for easier slicing.

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