Description
A rich dark chocolate cake layered with blackberry jam, fresh berries, and chocolate-blackberry buttercream, finished with an elegant bakery-style look.
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
Instructions
Make the Chocolate Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add warm water, buttermilk, oil, eggs, and vanilla to the dry ingredients.
Mix until smooth and fully combined, scraping down the bowl as needed.
Divide batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Chocolate Blackberry Buttercream
Beat butter on medium speed until smooth and creamy.
Add vanilla extract and salt; mix well.
Gradually add powdered sugar, mixing on low speed.
Add cocoa powder and mix until fully incorporated.
Pour in melted, cooled chocolate chips and mix until smooth.
Add blackberry jam and heavy cream; beat until fluffy and spreadable.
Prepare the Filling
Rinse and dry fresh blackberries.
If berries are large, slice in half for easier layering.
Assemble the Cake
Place one cake layer on a serving plate or cake board.
Spread a thin layer of chocolate blackberry buttercream on top.
Pipe a buttercream border around the edge to hold the filling.
Spread half of the blackberry jam inside the border and top with fresh blackberries.
Add the second cake layer and repeat the filling process.
Place the final cake layer on top, bottom-side up for a flat surface.
Frost the entire cake with remaining buttercream, smoothing the sides and top.
Decorate
Decorate with fresh blackberries on top.
Add edible gold accents if desired for a dramatic, elegant finish.
Notes
Room-temperature ingredients ensure smooth batter and frosting
Cool cakes completely before frosting to prevent melting
Gold accents are optional but elevate presentation
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: chocolate blackberry cake, chocolate fruit cake, blackberry chocolate dessert