Blackberry Chocolate Cake
Indulge in the decadent harmony of flavors with this Blackberry Chocolate Cake—a showstopping dessert that combines rich, moist chocolate layers with a luscious homemade blackberry filling and silky chocolate ganache. Perfectly balanced between the deep notes of cocoa and the tart-sweet burst of fresh blackberries, this cake is an elegant centerpiece for any celebration. The batter comes together effortlessly with pantry staples, while the fresh blackberry filling and glossy ganache elevate it to gourmet status. Garnished with plump blackberries and fresh mint, every slice offers a stunning presentation. Whether it’s for a birthday, anniversary, or a weekend treat, this chocolate blackberry cake will leave you savoring every bite.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups blackberries (fresh or frozen)
- 0.5 cups granulated sugar (for blackberry filling)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1.5 cups semisweet chocolate chips
- 1 cup heavy cream
- 0.5 cups blackberries (for garnish)
- 0.25 cup fresh mint leaves (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined using a hand mixer or stand mixer on medium speed.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are baking, prepare the blackberry filling: In a medium saucepan over medium heat, combine the blackberries, granulated sugar (for filling), and lemon juice. Cook until the berries start to release their juices, stirring occasionally.
In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the blackberry mixture and cook for another 2-3 minutes until thickened. Remove from heat and let the filling cool completely.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the cream over the semisweet chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth.
To assemble, place one cake layer on a serving platter or cake stand. Spread the cooled blackberry filling evenly over the top. Place the second cake layer on top.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a glazed effect.
Garnish the cake with fresh blackberries and mint leaves, if desired. Chill for at least 30 minutes to set the ganache before serving.
Slice, serve, and enjoy your Blackberry Chocolate Cake!
Nutrition Facts
Calories |
7042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.9 g | 420% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 5257 mg | 229% | |
| Total Carbohydrate | 1059.7 g | 385% | |
| Dietary Fiber | 125.1 g | 447% | |
| Total Sugars | 735.3 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1099 mg | 85% | |
| Iron | 57.7 mg | 321% | |
| Potassium | 5732 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
