Blackberry Jam Cocoa Cake
Indulge your sweet tooth with this Blackberry Jam Cocoa Cake, a harmonious blend of rich chocolate and fruity sweetness that's sure to impress. This moist, double-layered chocolate cake boasts a decadent cocoa base made with simple pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar. The secret to its irresistible flavor? A luscious layer of sweet-tart blackberry jam nestled between and atop the layers, making every bite a delightful fusion of bold and fruity flavors. Perfectly moist thanks to the addition of boiling water in the batter, this cake is easy to make yet elegant enough for special occasions. Garnish with fresh blackberries and a dusting of powdered sugar for a stunning presentation. Serve this showstopper as a dessert centerpiece, paired with your favorite cup of tea or coffee for the ultimate treat.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 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
- 0.75 cup Blackberry jam
- 2 tablespoons Powdered sugar (optional for garnish)
- 0.5 cup Fresh blackberries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using an electric mixer until the batter is smooth, about 2 minutes.
Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cooled, place one cake layer on a serving plate. Spread half of the blackberry jam evenly over the top.
Top with the second cake layer and spread the remaining blackberry jam over the top. Dust with powdered sugar if desired.
Garnish with fresh blackberries around the edges for a decorative touch.
Slice and serve. Enjoy your Blackberry Jam Cocoa Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 767.8 g | 279% | |
| Dietary Fiber | 75.3 g | 269% | |
| Total Sugars | 493.1 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 629 mg | 48% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 3623 mg | 77% | |
*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.
