Chocolate Blackberry Cake

4.95 from 18 rating

Chocolate Blackberry Cake

This chocolate blackberry cake recipe is moist, tender, and full of blackberries! It's filled with blackberry jam, fresh blackberries, and frosted with decadent blackberry and dark chocolate buttercream.

Prep Time10

Cook Time21

Additional Time1

Total Time1 32

Course: Cakes

Cuisine: American

Servings: 20

Calories: 761kcal

Author: Chelsey White

Ingredients

Dark Chocolate Cake Recipe

2 cups all-purpose flour 260g
2 cups granulated sugar 400g
3/4 cup dark or Dutch-processed cocoa powder 75g
2 tsp baking powder 8g
1 1/2 tsp baking soda 9g
1 tsp fine salt 6g
1 cup warm water 240g
1 cup buttermilk, room temperature 240g
1/2 cup vegetable or canola oil 110g
2 large eggs, room temperature 112g
2 tsp vanilla extract or vanilla bean paste 8g

Blackberry and Chocolate Buttercream Frosting

2 1/2 cups (5 sticks) unsalted butter, room temperature 565g
2 tsp vanilla extract or vanilla bean paste 8g
1 tsp fine salt 6g
7 cups powdered sugar 904g or a 2 lb. bag
1/2 cup blackberry jam 160g
1/3 cup heavy whipping cream, room temperature 80g
2/3 cup dark or Dutch-processed cocoa powder 66g
1 cup dark chocolate chips, melted and cooled 180g

Chocolate Blackberry Cake Filling:

1 cup blackberry jam 315g
2 pints blackberries

Optional Decoration

1 pint blackberries
Edible gold paint of gold luster dust mixed with clear liquor or extract

Instructions

Dark Chocolate Cake Layers

Preheat the oven to 350 F/ 175 C. Line and grease four, eight-inch cake pans with parchment rounds and non-stick baking spray. Set aside.
Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup dark cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
In a separate, large bowl, add 1 cup of warm water, 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 2 tsp vanilla extract. Give the mixture a quick whisk to combine the ingredients.
Pour the dry ingredients into the wet ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that’s the consistency you're after!
Divide the batter evenly between the cake pans and bake for about 20-22 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the same amount of batter and helps the cake layers bake up to be the same height.
Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.
These cake layers bake up pretty flat, so I usually don't level them. However, you can level them with a serrated knife if you want to! And if you make these cake layers in advance, wrap and freeze them at this point.

Blackberry and Chocolate Buttercream Frosting

While the cake layers bake and cool, make the blackberry and chocolate buttercream frosting.
Beat 2 1/2 cups of butter, 2 tsp vanilla extract, and 1 tsp fine salt on a medium speed for 30 seconds with a paddle attachment until smooth.
Gradually mix in 7 cups of powdered sugar on a low speed. The frosting should be quite thick at this point.
Place 1/2 of the buttercream in a separate bowl and mix 1/2 cup of blackberry jam into it. Cover it with plastic wrap and set aside.
Add in 2/3 cup of dark cocoa powder and 1/3 cup heavy cream into the remaining buttercream. Mix on low until the cocoa powder is fully incorporated and no clumps remain. Then mix in 1 cup of melted and cooled dark chocolate.
Beat on low until the ingredients are fully combined and the desired consistency is reached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
Place the chocolate buttercream in a large piping bag and cut a 1-inch opening at the bottom of the bag. Set aside.

Assembling this Chocolate Blackberry Cake

Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
Pipe a ring of chocolate buttercream around the perimeter of the cake, then spread about 1/3 cup of blackberry jam on the cake layer inside the buttercream ring. Top it with a layer of blackberry buttercream (use about 1/5 of the blackberry buttercream) and press a third of the blackberries into the frosting.
Repeat with the remaining cake layers and place the top cake layer upside down to make it easier to frost.
Spread a thin coat of chocolate frosting around the cake to fully cover the cake layers. If you find the cake layers are sliding around, pop the cake into the freezer for 10 minutes to chill the filling and lock the cake layers in place.
Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Then add a second, thicker layer of chocolate frosting to the cake. Add texture to the buttercream by making some swoops with either a large offset spatula or the back of a spoon. Spread swipes of the remaining blackberry buttercream over the chocolate buttercream and add a ring of buttercream dollops and fresh blackberries around the top of the cake.
Chill the cake until the frosting is firm to the touch, then use a sterile paintbrush to paint the berries and the side of the cake with streaks of edible gold paint or gold luster dust mixed with clear liquor or extract. This is optional but it really elevates the look of this cake!

Video

Notes

Recipe Variations

I used 8" cake pans to make this cake, but this recipe can be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!

You can make four 7" or 6" cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 23-28 minutes or until a toothpick comes out with a few moist crumbs. The cake will end up being quite a bit taller than mine.

One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 35-45 minutes and use flower nails or heating cores to help the cake bake evenly. It should end up being about 2 inches tall.

If you want to make cupcakes, I highly recommend using my chocolate cupcake recipe cupcake recipe as a base and making a half batch of the frosting in this recipe! One batch makes 12 moist chocolate cupcakes, which can be filled with blackberry jam.

Tips for Making the Best Chocolate Blackberry Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
Bang your cake pans on the counter before putting them in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Blackberry Chocolate Layer Cake in Advance & Storage Tips

Make your cake layers up to a month in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to 3 days. However, I recommend waiting to add the blackberries to the top of the cake until the day you plan to serve the cake.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to 3 days.

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