Description
The Blackberry Chocolate Cake is a sumptuous treat that marries the bold richness of dark chocolate with the tart freshness of blackberries. Each layer is soaked in flavor, from the moist crumb of the cake to the lush blackberry jam and velvety buttercream, making it an irresistible dessert for any occasion.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Rodelle Organic Baking Cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
1/2 cup vegetable or canola oil
2 tsp vanilla extract
3 large eggs
1 cup hot water
Blackberry Jam
3 cups fresh blackberries
1/4 cup granulated sugar
1 tbsp lemon juice
Blackberry Buttercream
5 large egg whites
1 1/4 cup granulated sugar
1 1/2 cups unsalted butter, room temp
3 tbsp homemade blackberry jam
Chocolate Ganache
2 oz dark chocolate, chopped
2 oz heavy cream
Instructions
Blackberry Jam
Add blackberries, sugar, and lemon juice to a saucepan over medium heat. Cook until berries start to break down, mashing them with a mixing spoon.
Continue to cook and stir until the mixture thickens and berries are completely broken down, about 20 minutes.
Let it cool for 10 minutes, then strain through a fine mesh sieve into the fridge.
Chocolate Cake
Preheat oven to 325°F (163°C). Prep 3 round 8-inch baking pans with nonstick spray, coat with baking cocoa, and line bottoms with parchment paper.
Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl (except hot water).
With the mixer on medium-low, add wet ingredients to dry ingredients in a steady stream, then slowly mix in hot water.
Pour batter evenly into pans, bake for 25-30 minutes. Let cool in pans for 20-30 minutes, then refrigerate wrapped cakes for 1 hour.
- Prep Time: 1 hour
- Cook Time: 50 minutes
Nutrition
- Calories: 2 hours