Description
A rich chocolate cake layered with fresh blackberry filling and chocolate frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully stir in the boiling water. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the blackberry filling. In a saucepan, combine blackberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and blackberries break down, about 5-7 minutes. Stir in 1/4 cup water and cook for 1 minute more. Remove from heat and let cool.
- Prepare the chocolate frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with milk, beating until smooth and fluffy. Stir in vanilla extract.
- Assemble the cake. Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the cake layer.
- Top with the second cake layer. Frost the entire cake with the chocolate frosting.
Notes
- For a deeper blackberry flavor, you can add a tablespoon of lemon juice to the filling.
- Ensure your butter is truly softened for the creamiest frosting.
- Chill the cake for at least 30 minutes before slicing for cleaner cuts.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 60g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate cake, blackberry cake, layer cake, chocolate frosting, fruit filling, dessert, homemade cake