Description
A dark, lush dessert dream that combines deep chocolate and bright blackberries for a special and moody treat.
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 (slurry)
- 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, cocoa powder for dusting (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In a bowl, whisk together flour, 1 1/2 cups sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, oil, buttermilk, and 2 teaspoons vanilla until smooth.
- Add the wet mix to the dry mix and stir until combined. Pour in 1/2 cup hot water and mix gently. Batter will be thin.
- Divide batter into the prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cakes cool completely on a wire rack.
- Make the blackberry filling: In a saucepan, cook 1 1/2 cups blackberries and 1/4 cup sugar over medium heat until berries release juice. Stir in the cornstarch slurry and lemon juice. Cook 1–2 minutes more until thickened. Cool fully.
- Whip the cream: Beat 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla to stiff peaks. Keep chilled.
- Assemble: Place one cake layer on a serving plate. Spread the cooled blackberry filling over it. Top with the second cake layer. Spread whipped cream over the top and sides.
- Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
- Chill the assembled cake for at least 1 hour before slicing for best texture and cleaner slices.
Notes
Use room-temperature eggs for a smoother batter. Do not overmix once you add flour. Chill cake well before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg