Introduction

This luscious blackberry cake combines rich cocoa layers with a fresh, fruity filling and creamy whipped topping. Perfect for special occasions or a delightful weekend treat, it balances chocolate and berry flavors beautifully.

A round chocolate cake with two visible layers sits on a wooden board, placed on a white marbled texture. The bottom layer is a dark chocolate sponge with a rough texture, while the top layer is smooth, glossy dark chocolate ganache that covers the entire top and sides. The cake is topped with a mound of fresh blackberries, glossy and dark purple-black, piled in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 for decoration
Edible flowers for decoration
Dark chocolate shavings for decoration
Cocoa powder for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet, mixing just until combined.
Step 4: Stir in the hot water carefully; the batter will be thin. Divide it evenly between the prepared pans.
Step 5: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then remove them onto a wire rack.
Step 6: To make the filling, place the blackberries and 1/4 cup sugar in a saucepan over medium heat. Cook until the berries release their juice and soften, about 5 minutes.
Step 7: Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue cooking and stirring until the mixture thickens. Remove from heat and let cool fully.
Step 8: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 9: To assemble, place one cake layer on a serving plate and spread the blackberry filling evenly on top. Add the second cake layer.
Step 10: Spread the whipped cream over the top and sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
Step 11: Chill the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the filling to set.

Tips & Variations

For a tangier filling, substitute half the blackberries with raspberries or blueberries.
Use frozen blackberries straight from the freezer if fresh are not available; just extend cooking time slightly until thawed and juicy.
For a lighter cake, replace half the vegetable oil with unsweetened applesauce.
If you prefer, fold some finely chopped nuts into the batter for added texture.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream and berry filling fresh. To serve, let it sit at room temperature for about 20 minutes for best texture. Avoid freezing as the cream topping may lose its consistency.

How to Serve

A round chocolate cake sits on a wooden board, showing two layers: a dark, moist chocolate base and a thick, glossy chocolate frosting layer on top. The frosting has a smooth texture and rich dark brown color. At the top center, a pile of fresh blackberries with a shiny, deep purple-black surface forms a small mound. The cake edges reveal some crumbs sticking to the bottom layer. The setting has a blurred background with green leaves and pink flowers, and the cake sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries in this cake?

Yes, frozen blackberries work well. Use them directly from frozen and allow a bit more cooking time for the filling to thicken properly.

How do I know when the cake is fully baked?

Insert a toothpick in the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done baking.