Chocolate Blackberry Cake

This Chocolate Blackberry Cake has three layers of rich chocolate cake, a luscious blackberry buttercream, and a silky smooth dark chocolate ganache. The combination of chocolate and fresh blackberries makes this cake irresistable!

This post is sponsored by Scharffen Berger Chocolate Maker. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

This blackberry chocolate cake is soft, fluffy, and best of all, extremely chocolatey! The creamy blackberry frosting pairs incredibly well with both the fudgy chocolate cake and the rich ganache chocolate drip.

If you are a chocolate lover like myself, you NEED to make this cake!

For even more chocolate desserts, then check out these: hot chocolate cupcakes, chocolate covered strawberry cheesecakes, and double chocolate chip muffins.

Why You'll Love This Cake

• It's full of chocolate flavor.
• The cake layers are extremely moist and rich.
• It's easy to make using mixing bowls.
• The fresh blackberry buttercream compliments the chocolate.

This chocolate cake recipe is so moist and every bite just melts in your mouth.

You definitely need to add this cake to your must-bake list!

What Is Scharffen Berger Chocolate?

It's important to use high quality ingredients in order to create a dark and flavorful chocolate cake, and that's why I love using Scharffen Berger Chocolate.

Their chocolate is made bean-to-bar, which means it's crafted on-site in Ashland, Oregon (my home state!) from roasting the beans to forming the bars.

This process really highlights the true flavors of the cacao, which comes through in the deep, complex and delicious taste.

That's why I used Scharffen Berger Dark Chocolate Cocoa Powder in the cake batter and their 70% Bittersweet Dark Chocolate Baking Bar for the chocolate ganache topping.

Expert Baking Tips

1. Cake Pans: For this recipe, I used three 6-inch cake pans, but you could also use two 8-inch or two 9-inch cake pans (the baking time may be different). Prepare each cake pan by lining them with parchment paper and then non-stick spray.

2. Chocolate Ganche: Do not make the chocolate ganache until you are ready to assemble the cake. If you make it too soon, it can become too thick.

3. Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keeps them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.

4. Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a cake.

Ingredients Needed

Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

• Scharffen Berger Dark Chocolate Cocoa Powder: This really enhances the deep and dark chocolate flavor in the cake.
• Leavening Agents: Both baking soda and baking powder are used.
• Milk: I used 2% milk, but you can use whatever milk you prefer.
• Oil: You can use either vegetable or canola oil.
• Blackberries: Use fresh blackberries, not frozen.
• Scharffen Berger 70% Bittersweet Dark Chocolate Baking Bar: The bittersweet chocolate pairs perfectly with the sweet berries.
• Heavy Whipping Cream: This is used to make the ganache.

Instructions

Here are the step by step instructions on how to make this chocolate and blackberry cake.

Step 1: Dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Step 2: Wet ingredients. In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined.

Step 3: Combine the ingredients. Slowly add the wet ingredients into the dry, whisking until a wet batter forms.

Step 4: Bake. Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean.

Step 5: Prepare the blackberries. In a blender or food processor, pulse the blackberries until pureed. Press through a fine-mesh strainer over a small bowl. Discard the seeds.

Step 6: Make the frosting. Beat together the butter until light and creamy using an electric stand mixer. Add the powdered sugar and vanilla extract and mix on low until combined. Then add the blackberry puree and beat on high speed for 1-2 minutes until smooth and creamy.

Step 7: Make the ganache. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling. Pour the heavy cream over the chopped chocolate (that's in a small bowl) and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.

Assembling The Cake

Make sure the cake layers are completely cooled before assembling and decorating.

First, level off the tops of each cake layer to create a flat surface using a serrated knife. Place one cake layer on a cake stand or plate and spread about 2/3 cup of frosting (I use my offset spatula to make it easier).

Repeat with the second layer. Top the cake with the last layer and spread on about 1/4 cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat.

Place the entire cake in the refrigerator or freezer for 10 minutes to chill.

Finish frosting the cake with the remaining buttercream, pour on the chocolate ganache, and top with fresh blackberries.

Storing Tips

Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This helps the cake to not dry out.

Frequently Asked Questions

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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