Chocolate Blackberry Layer Cake
- ⏱ Prep time: 30 min
- ⏱ Bake time: 30–35 min
- 🍽 Serves: 8–10
🧁 Ingredients
- Chocolate Cake (3 layers)
- 250 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 250 g sugar
- 2 large eggs
- 120 ml vegetable oil
- 240 ml milk (or buttermilk)
- 1 tsp vanilla extract
- 240 ml hot coffee or hot water
- Chocolate Cream Filling
- 250 ml whipping cream (cold)
- 200 g dark chocolate (chopped)
- 30 g powdered sugar
- 1 tsp vanilla extract
- Blackberry Layer
- 250 g blackberries (fresh or frozen)
- 50 g sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
- Chocolate Ganache (Drip & Cover)
- 200 g dark chocolate
- 200 ml heavy cream
- Decoration
- Fresh blackberries
- Chocolate whipped cream or chocolate buttercream
👩🍳 Instructions
1️⃣ Chocolate Cake
Preheat oven to 170°C (340°F). Grease and line 3 cake pans.
In a bowl, sift flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, oil, milk, and vanilla.
Add dry ingredients to wet ingredients.
Slowly pour in hot coffee/water and mix until smooth.
Divide batter evenly and bake 30–35 min.
Cool completely.
2️⃣ Blackberry Filling
Cook blackberries, sugar, and lemon juice over medium heat.
Add cornstarch mixture and simmer until thick.
Cool completely.
3️⃣ Chocolate Cream
Heat cream until just hot.
Pour over chopped chocolate, wait 1 min, then stir smooth.
Chill 30 min, then whip lightly with powdered sugar and vanilla.
4️⃣ Assemble
Cake layer → chocolate cream → blackberry filling
Repeat layers
Top with final cake layer
5️⃣ Ganache
Heat cream until hot.
Pour over chocolate and stir smooth.
Let cool slightly, then pour over cake for drip effect.
6️⃣ Decoration
Pipe chocolate cream on top
Garnish with fresh blackberries
🌟 Tips
For extra moisture, brush cake layers with light sugar syrup.
Chill cake 1 hour before slicing for clean layers.
Works beautifully as a celebration or café-style dessert.
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