Description
A delicious chocolate cake layered with blackberry filling and whipped cream.
Ingredients
Scale
- 2 cups All-purpose flour (Substitute with gluten-free flour for a gluten-free option.)
- 2 cups Granulated sugar (No direct substitution suggested.)
- 3/4 cup Unsweetened cocoa powder (Use high-quality cocoa for best results.)
- 1 tbsp Baking powder (Ensure it’s fresh for proper leavening.)
- 1 tsp Baking soda (Do not substitute with baking powder.)
- 1 tsp Salt (Always use in small amounts to not overpower sweetness.)
- 3 large Eggs (Room temperature is best for even mixing.)
- 1/2 cup Vegetable oil (Can substitute with melted butter for richer flavor.)
- 1 cup Buttermilk (Substitute with milk and a splash of vinegar if unavailable.)
- 2 tsp Vanilla extract (Use pure extract for best taste.)
- 1 cup Hot water (Essential for texture.)
- 2 cups Fresh or frozen blackberries (Must be ripe for best taste – frozen should be thawed and drained.)
- 1/2 cup Granulated sugar (Substitute with honey or agave for a different sweetness profile.)
- 2 tbsp Cornstarch (Substitute with arrowroot powder for a gluten-free option.)
- 1 tbsp Lemon juice (Balances the sweetness of the filling.)
- 2 cups Heavy whipping cream (Can replace with coconut cream for a dairy-free option.)
- 1/4 cup Powdered sugar (No specific substitute indicated.)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans for easy removal after baking.
- Whisk together in a large bowl the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Beat the eggs, oil, buttermilk, and vanilla in a separate bowl. Combine the wet ingredients with the dry ones, and stir in hot water until smooth.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the blackberry filling by cooking blackberries and sugar over medium heat until juicy, then combine with cornstarch and lemon juice and cook until thickened.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake layers with blackberry filling between them, and spread whipped cream on top and around the sides.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Notes
- Ensure that the baking powder is fresh for proper leavening.
- Use ripe blackberries for the best taste; if using frozen, ensure they are thawed and drained.
- For a dairy-free option, replace heavy cream with coconut cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg