Blackberry Chocolate Layer Cake with Blackberry Filling and Whipped Cream Recipe
This decadent Blackberry Cake combines rich cocoa-flavored layers with a luscious homemade blackberry filling and fluffy whipped cream topping. Perfectly moist and bursting with fresh berry flavor, this cake is an elegant dessert for any occasion, garnished with fresh blackberries, edible flowers, and dark chocolate shavings for an extra special touch.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 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)
Blackberry Filling
- 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
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Decoration
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Instructions
- Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In one bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients, then carefully stir in the hot water until smooth. Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Make the Filling: In a saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries release their juices and start to soften, approximately 5 to 7 minutes. Stir in the cornstarch and water slurry along with the lemon juice, continuing to cook and stir until the mixture thickens to a jam-like consistency. Remove from heat and cool completely before using.
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the top. Place the second cake layer on top. 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 for a beautiful finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the filling and whipped cream to set. Slice and serve chilled for the best texture and flavor.
Notes
- Make sure the cakes are completely cooled before assembling to prevent the whipped cream from melting.
- You can substitute frozen blackberries if fresh are not available, just thaw and drain excess liquid.
- The hot water in the batter helps to bloom the cocoa powder, enhancing the chocolate flavor and yielding a moister cake.
- For a dairy-free option, substitute buttermilk and heavy cream with plant-based alternatives and adjust accordingly.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
Keywords: Blackberry Cake, Chocolate Cake, Berry Dessert, Whipped Cream Cake, Fruit Filling Cake
