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Decadent Blackberry Chocolate Cake

Decadent Blackberry Chocolate Cake

Indulge in the Decadent Blackberry Chocolate Cake, a moist chocolate cake with tangy blackberry buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 50 minutes
Total Time 2 hours
Servings: 12 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken
  • 0.5 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee
  • 0.25 cup lemon juice

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric hand mixer
  • Fine-mesh sieve

Method
 

  1. Preheat the oven to 350°F (177°C) and grease two 9-inch round cake pans with flour.
  2. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl and whisk until combined.
  3. In a medium bowl, mix buttermilk, vegetable oil, eggs, and vanilla until smooth then pour into dry ingredients and combine.
  4. Slowly add hot coffee and lemon juice to the batter until smooth and glossy.
  5. Divide the batter between the prepared pans and bake for 35 to 40 minutes, until a toothpick comes out with a few moist crumbs.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Cook blackberries, sugar, and water in a saucepan over medium heat until syrupy, then strain to remove seeds and let cool.
  8. Beat softened butter until creamy, gradually add sifted powdered sugar, then mix in remaining ingredients, including blackberry reduction.
  9. Frost the cooled cakes with blackberry buttercream, decorate as desired, and serve.

Nutrition

Calories: 400kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 250mgPotassium: 290mgFiber: 3gSugar: 40gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, use room temperature ingredients for a smoother batter and buttercream. You can substitute fresh blackberries with frozen ones; just thaw before use. To store, cover and refrigerate the cake for up to 4 days or freeze individual slices for up to 2 months. Feel free to experiment with decorations like fresh blackberries or chocolate shavings!
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