Description
A delightful and visually stunning chocolate cake layered with blackberry filling and whipped cream, perfect for special occasions.
Ingredients
Scale
- 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 garnish
- Edible flowers for decoration
- Dark chocolate shavings for topping
- Cocoa powder for dusting
Instructions
- 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, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually combine the wet and dry mixtures, then stir in the hot water until smooth.
- Divide the batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Allow to cool completely.
- For the filling, cook blackberries with 1/4 cup granulated sugar over medium heat until juices are released. Add the cornstarch slurry and lemon juice, stirring until thickened, then cool.
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, place one cake layer on a serving plate, spread blackberry filling on top, add the second layer, then frost with whipped cream. Decorate as desired.
- Chill in the refrigerator for at least an hour before serving.
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days, or freeze the layers for long-term storage. Don’t skip lining the cake pans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg