Indulge in the Best Chocolate Blackberry Cake Ever
Indulge in the best chocolate blackberry cake, rich, moist, and bursting with flavor! Perfect for any occasion. Easy to make and absolutely delicious!
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour – The foundation of the cake providing structure and a light crumb.
- ¾ cup unsweetened cocoa powder – This adds the rich deep chocolate flavor that will make every bite indulgent.
- 1 ½ teaspoons baking powder – Helps the cake rise and ensures a fluffy airy texture.
- ½ teaspoon baking soda – Helps baking powder produce a smooth and uniform texture.
- ½ teaspoon salt – Amplifies the richness of the chocolate while moderating the cake’s sweetness.
Wet Ingredients:
- 1 cup granulated sugar – Adds sweetness and helps retain moisture.
- 2 large eggs – Provides structure and richness helping the cake rise beautifully.
- ½ cup unsalted butter melted – Contributes to a moist and tender crumb.
- 1 teaspoon vanilla extract – Provides a delicate sweetness and depth that complements the chocolate.
- 1 cup buttermilk – Makes the cake soft and tender with a slight tang to balance the sweetness.
The Star Ingredient:
- 1 cup fresh blackberries – The hero of this recipe! Their sweet-tart flavor and juiciness elevate the chocolate cake creating a perfect harmony of tastes.
- For the Frosting Optional but Highly Recommended!:
- 1 cup heavy cream – Used to create a luscious and creamy frosting.
- 8 oz. bittersweet chocolate – Gives the frosting a luxurious velvety texture with a perfect balance of sweetness and bitterness.
Instructions
Step 1: Preheat and Prepare
- Start by setting your oven to 350°F (175°C) to warm up.
- Grease two 8-inch round cake pans with butter or non-stick spray, or you can line them with parchment paper to make removal easier.
Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt by whisking them together. This step ensures that your dry ingredients are evenly distributed, which leads to a smooth, uniform cake texture.
Step 3: Cream the Wet Ingredients
- In a separate, larger bowl, whisk together the sugar and melted butter until the mixture is smooth and creamy, forming a perfect base for your cake batter.
- Then, add the eggs one by one, beating thoroughly after each addition to ensure they are fully incorporated.
- Stir in the vanilla extract and buttermilk. The tanginess of buttermilk complements the chocolate’s richness, ensuring the cake remains moist and tender.
Step 4: Combine Wet and Dry Ingredients
- Slowly blend the dry ingredients into the wet mixture, stirring only until they are incorporated. Be careful not to overmix—this will help your cake stay light and fluffy rather than dense.
Step 5: Fold in the Blackberries
- Using a spatula, carefully incorporate the fresh blackberries into the batter. The key here is to be gentle, so the blackberries remain intact and create those lovely pockets of flavor throughout the cake.
Step 6: Bake the Cake
- Evenly pour the batter into the two cake pans and smooth the surfaces with a spatula for an even bake.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs. Baking times can vary, so keep an eye on the cakes as they approach the 25-minute mark.
Step 7: Cool and Frost
- Leave the cakes in the pans for 10 minutes to cool, then move them to a wire rack to cool entirely.
- After the cakes have completely cooled, spread your preferred frosting on top, be it a rich chocolate ganache or a traditional buttercream. Add some extra blackberries on top for that finishing touch!
Notes
Nutrition Information (per serving):
- Calories: 350 kcal
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 150mg
- Carbohydrates: 46g
- Fiber: 4g
- Sugars: 30g
- Protein: 4g
- Vitamin A: 6%
- Vitamin C: 10%
- Iron: 12%