Chocolate Blackberry Cake 

This Chocolate Blackberry Cake is an elegant, bakery-style dessert that perfectly matches the picture: tall, dark chocolate cake layers filled with juicy blackberries and blackberry jam, frosted in a silky chocolate-blackberry buttercream, and finished with dramatic garnishes. The deep cocoa flavor pairs beautifully with the brightness of blackberries, creating a balanced and unforgettable cake.

Why You’ll Love This Recipe

• Ultra-moist dark chocolate cake layers
• Rich chocolate buttercream with real blackberry flavor
• Stunning visual contrast that looks professional
• Perfect for celebrations, holidays, and special occasions
• Balanced sweetness with fruity freshness

Ingredients

Dark Chocolate Cake Recipe

• 2 cups all-purpose flour (260g)
• 2 cups granulated sugar (400g)
• 3/4 cup dark or Dutch-processed cocoa powder (75g)
• 2 tsp baking powder (8g)
• 1 1/2 tsp baking soda (9g)
• 1 tsp fine salt (6g)
• 1 cup warm water (240g)
• 1 cup buttermilk, room temperature (240g)
• 1/2 cup vegetable or canola oil (110g)
• 2 large eggs, room temperature (112g)
• 2 tsp vanilla extract or vanilla bean paste (8g)

Blackberry and Chocolate Buttercream Frosting

• 2 1/2 cups (5 sticks) unsalted butter, room temperature (565g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1 tsp fine salt (6g)
• 7 cups powdered sugar (904g)
• 1/2 cup blackberry jam (160g)
• 1/3 cup heavy whipping cream, room temperature (80g)
• 2/3 cup dark or Dutch-processed cocoa powder (66g)
• 1 cup dark chocolate chips, melted and cooled (180g)

Chocolate Blackberry Cake Filling

• 1 cup blackberry jam (315g)
• 2 pints blackberries

Optional Decoration

• 1 pint blackberries
• Edible gold paint or gold luster dust mixed with clear liquor or extract

Directions

Make the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add warm water, buttermilk, oil, eggs, and vanilla to the dry ingredients.
4. Mix until smooth and fully combined, scraping down the bowl as needed.
5. Divide batter evenly between prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Chocolate Blackberry Buttercream

8. Beat butter on medium speed until smooth and creamy.
9. Add vanilla extract and salt; mix well.
10. Gradually add powdered sugar, mixing on low speed.
11. Add cocoa powder and mix until fully incorporated.
12. Pour in melted, cooled chocolate chips and mix until smooth.
13. Add blackberry jam and heavy cream; beat until fluffy and spreadable.

Prepare the Filling

14. Rinse and dry fresh blackberries.
15. If berries are large, slice in half for easier layering.

Assemble the Cake

16. Place one cake layer on a serving plate or cake board.
17. Spread a thin layer of chocolate blackberry buttercream on top.
18. Pipe a buttercream border around the edge to hold the filling.
19. Spread half of the blackberry jam inside the border and top with fresh blackberries.
20. Add the second cake layer and repeat the filling process.
21. Place the final cake layer on top, bottom-side up for a flat surface.
22. Frost the entire cake with remaining buttercream, smoothing the sides and top.

Decorate

23. Decorate with fresh blackberries on top.
24. Add edible gold accents if desired for a dramatic, elegant finish.

Pro Tips and Variations

• Use Dutch-processed cocoa for deeper chocolate color
• Chill cake layers before assembly for cleaner frosting
• Strain jam slightly for smoother layers if preferred
• Add extra blackberries between layers for more texture

Serving Suggestions

• Serve slightly chilled or at room temperature
• Pair with coffee, espresso, or red wine
• Slice with a hot knife for clean layers

Storage & Reheating

• Refrigerator: Store covered up to 4 days
• Freezer: Freeze unfrosted layers up to 2 months
• Reheating: Not recommended; serve chilled or room temperature

FAQs

Can I make this cake ahead of time?
Yes. Bake layers a day ahead and assemble before serving.

Can frozen blackberries be used?
Fresh is best for structure, but thawed and well-drained frozen berries can work.

Is this cake very sweet?
No. The tart blackberries balance the rich chocolate perfectly.

Conclusion

This Chocolate Blackberry Cake is a show-stopping dessert that delivers bold chocolate flavor, fresh fruit brightness, and an elegant finish. It’s perfect for celebrations when you want a cake that looks as incredible as it tastes.

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