Description
A decadent chocolate cake infused with the tartness of fresh blackberries, perfect for a romantic dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated 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
- For the frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the boiling water until the batter is smooth; it will be thin.
- Fold in 1 cup of fresh blackberries gently.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the butter until creamy, then gradually add powdered sugar and cocoa powder.
- Mix in vanilla extract and heavy cream until smooth and spreadable.
- Once the cakes are cool, frost the top of one layer, add a layer of fresh blackberries, then place the second layer on top and frost the entire cake.
- Decorate with remaining blackberries and serve.
Notes
Ensure blackberries are fresh and ripe for the best flavor. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 20g
- Carbohydrates: 65g
- Protein: 6g