Description
A rich dark chocolate cake layered with luscious blackberry filling and clouds of whipped cream, perfect for celebrations or indulgent treats.
Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 3/4 cup unsweetened cocoa powder (75 grams)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil (180 ml)
- 1 cup buttermilk (240 ml)
- 2 teaspoons vanilla extract
- 1/2 cup hot water (120 ml)
- 1 1/2 cups fresh or frozen blackberries (225 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries for decoration
- Edible flowers for decoration
- Dark chocolate shavings for decoration
- Cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
- In another bowl, mix the eggs, vegetable oil, buttermilk, and vanilla extract together.
- Pour the wet ingredients into the dry mixture and stir gently. Finally, add the hot water and mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
- In a saucepan over medium heat, combine the blackberries and granulated sugar and cook until the mixture becomes juicy. Stir in the cornstarch slurry and lemon juice, cooking until thickened. Set aside to cool.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla together until it reaches stiff peaks.
- Once the cakes are cooled, place one layer on a serving platter. Spread a generous amount of blackberry filling over it, then top with whipped cream. Place the second layer on top and repeat, decorating the top with more whipped cream, fresh blackberries, dark chocolate shavings, and edible flowers.
- For best results, chill the assembled cake in the refrigerator for at least an hour before slicing.
Notes
This cake can be stored in the fridge for up to 3 days or frozen for up to a month. Sift cocoa powder for a smoother batter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, blackberry, chocolate, baking, celebration, whipped cream