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Dark Romance Chocolate Blackberry Cake

A delightful blend of rich chocolate and tart blackberries, this easy-to-make cake is your perfect indulgence on a cozy evening.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1¾ cups all-purpose flour
  • 1 cup 1 cup unsweetened cocoa powder
  • 1.5 cups 1½ cups granulated sugar
  • 1.5 teaspoons 1½ teaspoons baking powder
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 2 large 2 large eggs
  • 1 cup 1 cup buttermilk
  • 0.5 cups ½ cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup hot coffee Coffee enhances the richness of the chocolate.
  • 2 cups 2 cups fresh blackberries Plus a few extra for snacking.
For the Frosting
  • 1 cup 1 cup unsalted butter, softened
  • 4 cups 4 cups powdered sugar
  • 0.5 cup ½ cup unsweetened cocoa powder
  • 0.5 cup ½ cup heavy cream
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry mixture, blending until just combined. Stir in the hot coffee.
  5. Gently fold in the fresh blackberries.
  6. Divide your batter evenly between the two prepared pans and bake for 30-35 minutes.
  7. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder, alternating with the heavy cream.
  2. Mix in the vanilla until your frosting is light and fluffy.
Assembly
  1. Once your cakes are cool, place one layer on a serving plate and spread a generous amount of frosting on top.
  2. Place the second layer on top and frost the top and sides of your cake.
  3. Decorate with fresh blackberries on top.

Notes

For buttermilk substitute, add a tablespoon of vinegar or lemon juice to regular milk. To store leftovers, keep in an airtight container in the refrigerator for up to three days.