Description
A striking cake with a rich cocoa base and tangy blackberry filling, perfect for special occasions or gatherings.
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, edible flowers, dark chocolate shavings, and a dusting of cocoa powder for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract.
- Combine the dry and wet mixtures. Stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Once baked, cool the cakes completely on a wire rack.
- To make the blackberry filling, cook the blackberries and sugar in a saucepan over medium heat until juicy.
- Stir in the cornstarch slurry and lemon juice, stirring until thickened. Allow to cool.
- To whip the cream, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Once the cakes are cool, layer them with the blackberry filling in between and top with whipped cream.
- Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a dusting of cocoa powder.
- Chill the assembled cake in the refrigerator for at least 1 hour before slicing.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Freeze individual slices tightly wrapped for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, dessert, blackberry, cocoa, chocolate