Description
A decadent chocolate cake infused with blackberry puree, layered with blackberry jam, and topped with smooth blackberry cream cheese frosting—a perfect treat for any occasion.
Ingredients
2 & ½ cups (285g) cake flour, spooned and leveled
2 cups (400g) granulated sugar
1 cup (80g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240mL) strained blackberry puree (about 2 cups fresh blackberries blended)
2 large eggs
½ cup (120mL) vegetable oil (or any neutral flavored oil)
½ cup (120g) Greek yogurt or sour cream
2 teaspoons pure vanilla extract
¾ cup (180mL) boiling water
3 cups fresh blackberries, washed and drained
¼ cup (50g) granulated sugar (for jam)
2 teaspoons cornstarch
3 teaspoons cool water
10 ounces (280g) block cream cheese, softened
1 cup (2 sticks / 225g) unsalted butter, softened
7 & ½ cups (975g) powdered sugar, sifted
½ teaspoon salt (for frosting)
2 teaspoons pure vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper, then set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add blackberry puree, eggs, vegetable oil, yogurt, and vanilla. Mix until smooth. Gradually add boiling water, whisking until fully combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Cool the cakes for 10 minutes in the pans, then flip onto a wire rack to cool completely.
- For the blackberry jam, combine fresh blackberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until blackberries release their juice and start to boil. Mash the berries, cook for 5 more minutes, and stir in cornstarch and cool water. Return to heat until thickened. Remove from heat and cool completely.
- For the blackberry cream cheese frosting, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, salt, and vanilla, mixing until light and fluffy. If frosting is too loose, refrigerate for 30 minutes to firm it up.
- Set aside 1 cup of plain frosting for the filling. Mix ¼ cup of blackberry jam into the remaining frosting for the outer layer.
- Assemble the cake: Place one cake layer on a platter. Spread a thin layer of plain frosting, then pipe a border around the edges. Spoon half of the blackberry jam into the center and spread evenly.
- Repeat with the second cake layer, frosting, and blackberry jam. Top with the final cake layer and frost the outside of the cake with the blackberry cream cheese frosting. Chill for 20 minutes to set the frosting.
- Serve and enjoy!
Notes
Use a different berry for the jam if desired, such as raspberries or strawberries.
For a richer flavor, add chocolate chips to the cake batter before baking.
To make the cake gluten-free, substitute with a gluten-free all-purpose flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 70g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 70mg
