🍫 Dark Chocolate Blackberry Cake
Rich, moist chocolate cake layered with creamy chocolate frosting and finished with fresh blackberries. The hot coffee deepens the chocolate flavor while keeping the crumb soft and tender.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot coffee
For Assembly
- 1½–2 cups chocolate frosting
- 1 cup fresh blackberries
- Optional: chocolate ganache for a glossy finish
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Slowly pour in the hot coffee and mix until combined. The batter will be fairly thin.
- Divide evenly between the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes completely.
- Place the first cake layer on a serving plate and spread with chocolate frosting. Repeat with the remaining layers.
- Frost the top of the cake and, for the glossy look shown, spread or pour a thin layer of chocolate ganache over the top.
- Arrange fresh blackberries along the top edge. Chill for 20–30 minutes before slicing for cleaner layers.
Prep: 25 minutes
Bake: 22–28 minutes
Servings: 10–12
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