Description
Rich dark chocolate mingles with ripe blackberries in this elegant dessert celebrating summer’s sweetest flavors. Luxurious layers of moist chocolate cake topped with silky blackberry buttercream promise pure indulgence that will make you swoon with each delectable bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups (473 milliliters) all-purpose flour
- 2 cups (400 grams) sugar
- 0.75 cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
Wet Ingredients:
- 1 cup (240 milliliters) milk (buttermilk, almond, or coconut milk)
- 0.5 cup (120 milliliters) vegetable oil (or melted coconut oil)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
- 1 cup (150 grams) fresh blackberries, chopped
Add-ins:
- 1 cup (150 grams) fresh whole blackberries (for decoration)
Blackberry Frosting Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 0.5 cup (120 milliliters) blackberry puree
- 1 teaspoon vanilla extract
- 1 pinch salt
- Purple or aubergine food coloring (optional)
Glossy Ganache Ingredients:
- 1 cup (240 milliliters) heavy cream
- 1 cup (170 grams) dark chocolate, finely chopped
- 2 tablespoons light corn syrup (or honey)
- 0.5 te
Instructions
- Prepare the oven by heating to 350°F (177°C). Grease four 8-inch (20-centimeter) cake pans with butter and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, salt, and finely ground espresso powder. Create a smooth well in the center of the dry mixture.
- Pour in the wet ingredients: whole milk, vegetable oil, large eggs, and pure vanilla extract. Whisk the mixture until completely uniform and silky. Carefully stream in boiling water, stirring continuously to create a liquid batter.
- Gently fold fresh blackberries into the chocolate batter, ensuring they are evenly distributed without breaking the delicate fruits.
- Divide the batter equally among the prepared cake pans, using a spatula to spread the mixture evenly to the edges.
- Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center, which should come out clean with a few moist crumbs.
- Remove cakes from the oven and allow them to cool completely in the pans for about 15 minutes, then transfer to a wire rack to cool entirely.
- For the blackberry frosting, cream softened unsalted butter until light and fluffy. Gradually incorporate powdered sugar, fresh blackberry puree, vanilla extract, and a touch of food coloring, mixing until smooth and vibrant.
- Prepare the chocolate ganache by heating heavy cream until it reaches a gentle simmer. Pour the hot cream over finely chopped dark chocolate and let sit for 2-3 minutes before stirring until glossy and completely smooth.
- Assemble the cake by alternating layers of chocolate cake, blackberry frosting, and drizzling chocolate ganache between each layer. Decorate the top and sides with additional frosting and garnish with whole fresh blackberries.
Notes
- Whip up this decadent cake when you want to impress guests with an elegant dessert that balances rich chocolate and vibrant berry flavors.
- Opt for fresh, ripe blackberries to ensure the most intense and authentic fruit notes throughout the cake.
- Select high-quality dark chocolate with at least 70% cocoa content for a deep, complex ganache that complements the fruity undertones.
- Prepare frosting and ganache in advance to streamline the assembly process and allow flavors to meld together beautifully.
- Store leftover cake covered in the refrigerator for up to three days, allowing the flavors to develop and intensify with time.
- Room temperature ingredients guarantee smoother mixing and a more consistent cake texture, so remove eggs, milk, and butter from the fridge 30 minutes before baking.
- 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