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 irresistible!
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 silky blackberry buttercream pairs incredibly well with the moist chocolate cake that's both rich and decadent.
If you are a chocolate lover like myself, you'll absolutely love the richness of the chocolate inside this cake.
For even more of my best chocolate cake recipes, check out these: chocolate Halloween cake, classic chocolate layer cake, and German chocolate cake.
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Why You'll Love This Cake
- It's topped with a glossy chocolate ganache.
- The cake layers are extremely moist and rich.
- It's easy to make using mixing bowls.
- The fresh blackberry buttercream compliments the chocolate.
- It's perfect to make for any special occasion!
This is my absolute favorite chocolate cake recipe and I'm excited for you to try it with the blackberry frosting!
As a fellow home baker, I know you'll love this cake too.
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.
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.
- Baking Chocolate: I used a 4 ounce bittersweet chocolate bar. You could also use milk chocolate.
- 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 chocolate 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.
PRO TIP! To easily remove the cakes from their pans, turn the cake pan upside down on top of a cooling rack and hit the top of the pan. It should easily slide out!
Blackberry Buttercream Frosting
In a blender or food processor, pulse the blackberries until pureed. Press through a fine-mesh strainer over a small bowl and discard the seeds.
In a large bowl of a stand mixer using the paddle attachment, beat he butter until light and creamy.
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.
Chocolate 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. 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 ⅔ 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 ¼ 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.
Recipe Variations
- Homemade Blackberry Jam: If you want to fill the cake with a raspberry jam, follow my almond cake with raspberry filling recipe. Just swap out the raspberries for blackberries.
- Fresh Berries: Don't have blackberries? You could easily substitute them for a different berry, like raspberries or strawberries.
Storage 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.
Expert Baking Tips
- Cake Pans: For this recipe I used three 6-inch cake pans. Prepare each cake pan by lining them with parchment paper and then non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Chocolate Ganache: 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.
- 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.
- Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a cake.
Recipe FAQs
I used three 6-inch cake pans, but you could also use two 8-inch or two 9-inch cake pans.
The combination of dark chocolate and sweet blackberries make each bite of this cake incredible. So yes, blackberries certainly go well with chocolate!
I do not recommend using frozen blackberries. Use fresh.
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!
More Cake Recipes
📖 Recipe
Chocolate Blackberry Cake
Equipment
- Three 6-Inch Cake Pans
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup Scharffen Berger Dark Chocolate Cocoa Powder, sifter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup warm water
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
Blackberry Frosting
- 1 cup blackberries
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces Scharffen Berger Bittersweet Dark Chocolate Baking Bar (roughly chopped)
- ½ cup heavy whipping cream
Instructions:
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
Chocolate Cake
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
- In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
- 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. Let the cakes cool in the pan for 15 minutes before removing and placing them on a wire rack to cool completely.
Blackberry Frosting
- In a blender or food processor, pulse the blackberries until pureed. Press through a fine-mesh strainer over a small bowl. Discard the seeds.
- In the bowl of an electric stand mixer using the paddle attachent, beat the butter on med-high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined. Then add the blackberry puree and beat on high speed for 1-2 minutes until smooth and creamy.
Chocolate Ganache
- In a small bowl, add the roughly chopped chocolate. Set aside.
- In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream into the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
Assemble
- If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Repeat with the second layer.
- Top the cake with the last layer and spread on about ¼ 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.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. I used the Wilton 1M piping tip to decorate the top of the cake, along with some fresh blackberries.
- Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
Nutrition
Recipe originally published in May of 2022.
The most beautiful cake recipe ever!! I'm obsessed!
Awe, thank you so much!!:)
such a beautiful cake. everyone loved it
I'm so glad!!:)
This cake is absolutely beautiful! WOW!
Thank you so much, Jacqui!!:)
Soooo delicious! My attempt didn’t quite look as good but it tasted great.
I'm so glad you enjoyed it, Judith!
We actually have two blackberry bushes in our backyard so this was the perfect recipe to use up some of them!
Yum! That's so perfect for this recipe then, Audrey! 🙂
This cake was just heavenly! So chocolaty yet the fruity buttercreme and the cake was so fluffy! Gonna be making this again
Thank you so much, Bianca!! Glad you loved it as much as I do. 🙂
This cake is not only beautiful, but it’s so delicious!!! My entire family loved the flavors. A new favorite!
Thank you so much, Sam!! 🙂
Hi, this is a gorgeous cake which I’m really excited to try! Looking at the frosting ingredients, I’m not seeing how much butter is needed.
Hi! Thank you so much for catching that! I just fixed the recipe card. You need 1 1/2 cups (3 sticks of butter) for the frosting. 🙂