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!
¾cupScharffen Berger Dark Chocolate Cocoa Powder, sifter
1cupmilk, room temperature
2large eggs, room temperature
⅓cupoil (vegetable or canola)
1 ½cupsunsalted butter, room temperature (3 sticks)
4ouncesScharffen Berger Bittersweet Dark Chocolate Baking Bar (roughly chopped)
½cupheavy whipping cream
Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
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.
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.
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.
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.
Remove the cake from the refrigerator and finish frosting with the remaining buttercream. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish).
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.
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.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.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.