Description
A luscious Chocolate Blackberry Layer Cake featuring moist chocolate sponge, tangy blackberry filling, and silky cream cheese frosting. Perfectly balanced between rich indulgence and refreshing fruitiness.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 2 cups fresh blackberries
- 4 cups powdered sugar
- 1 cup unsalted butter
- 8 ounces cream cheese
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- Combine Ingredients: In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another, beat eggs, sugar, buttermilk, oil, and vanilla. Slowly mix dry into wet, then stir in hot coffee.
- Prepare Your Cooking Vessel: Divide batter evenly among prepared pans and smooth the tops.
- Assemble the Dish: Bake for 25–30 minutes until a toothpick comes out clean. Cool completely. Layer cakes with blackberry filling and spread cream cheese frosting between layers.
- Cook to Perfection: Chill assembled cake for 30 minutes to let layers set.
- Finishing Touches: Frost the outside with remaining cream cheese frosting and decorate with fresh blackberries.
- Serve and Enjoy: Slice generously and savor with extra blackberries on the side.
Notes
- Sift cocoa and flour for a smoother batter.
- Chill cake layers before assembling to prevent sliding.
- Use frozen blackberries if fresh ones aren’t available, just thaw and drain.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg