A rich chocolate cake layered with luscious blackberry filling and topped with silky whipped cream, perfect for special occasions.
Author:Robert
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
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, edible flowers, dark chocolate shavings, cocoa powder for garnish
Instructions
Preheat oven to 350°F (175°C) and grease and line cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine eggs, vegetable oil, buttermilk, and vanilla; whisk until blended.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in hot water until the batter is smooth.
Divide the batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the filling, cook blackberries and sugar over medium heat until bubbling, then stir in cornstarch slurry and lemon juice until thickened. Allow to cool.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
To assemble, layer one cake on a platter, spread blackberry filling, add second layer, and cover with whipped cream.
Chill the assembled cake for at least 1 hour before slicing.