Description
A rich chocolate cake layered with a delicious blackberry cream, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh blackberries
- 1 cup heavy cream
- 3 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease the two 9-inch round cake pans.
- Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla to the sifted mixture and beat on medium speed for 2 minutes.
- Stir in the boiling water carefully until smooth.
- Pour your batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Fold in the fresh blackberries carefully.
- Stack your cake by placing one layer on a serving plate, spread the blackberry cream over it, and crown it with the second layer.
- Serve and enjoy!
Notes
Make ahead by preparing cake layers a day in advance. Consider using almond flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: chocolate cake, blackberry cake, dessert recipe