Blackberry chocolate cake recipe – What is your favourite fruit cake? I love blueberry cake, but lately I got a good harvest of blackberries in my garden and I thought of trying my hand on blackberry cake. As I was about to bake this blackberry cake, my daughter who is fan of chocolate cakes, asked me if I can do blackberry chocolate cake, rather than only a blackberry cake. What a fabulous idea she had?! As soon as cake was ready the fusion of blackberry with chocolate / cocoa, made the cake absolutely ambrosial! Read on for the detailed step by step guide to make most scrumptious blackberry chocolate cake at home.
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What is Blackberry?
Blackberry is a berry fruit from the family of raspberry. These blackberries taste distinctly different from all berries. These are sour when raw but gets exceptionally sweet when ripe. Blackberry is black in color and hence the name blackberry. Blackberries are great source of dietary fibre, Vitamin-C and Vitamin-K.
So then what is your favourite berry? I pretty much love all berries, barring gooseberries. Strawberry, raspberry, blueberry, you name one, I pretty much love it and part of my normal grocery order. One thing which stands out for me is blackberry. I have a blackberry bush in my garden. Whilst I enjoy the taste of blackberry, I don’t like the thorny bush.
Last summer, I got tons of blackberries in my backyard, and not only I ate them fresh, I made things like this cake and blackberry mojito too. I clicked pictures for this cake recipe back in summer, and forgot about it. This morning, when my little one was watching peppa-pig, there was an episode of blackberry bush on peppa-pig. It acted as reminder to me that I need to share the recipe of this yummy blackberry cake, and here I am with the recipe.
What is Blackberry Chocolate Cake
As the name suggests, its a cake where cocoa / chocolate cake has the layer of blackberry fused cream. There are few other ways of making blackberry chocolate cake. In some recipes, you will find that you add blackberry puree in the batter itself prior to baking, which is more like chocolate blackberry sponge cake. This recipe is focuses on having the layer made of blackberries.
How to make best blackberry cake
This recipe is divided into two parts. First is baking the cake and second is preparing the fresh cream for frosting of the cake.
Baking the cake
- Pre-heat the oven at 180 degree temperature. Grease 2 tin of 8 inch size with little oil/butter and sprinkle some flour on top.
- Mix together flour, cocoa powder, baking powder, baking soda and sift them through a sieve so that there are no lumps.
- In a mixing bowl, whisk together butter and 150 grams caster sugar with the help of electric beater until they are fluffy. Gently add eggs and whisk again. Now add the dry flour mix slowly and whisk again. Add milk and whisk again to form a smooth batter.
- Pour this batter into both the greased tins, tap them 2-3 times and place the tins in the oven and bake it for approximately 35 minutes.
- After 35 minutes, check the cake by inserting toothpick or knife in centre. If it comes out clean, take out the tins and let them cool. Bake more if required.
- Once the tin is cool enough, flip them over and take the cake out and cool it completely. Slice both the cakes horizontally from middle. This way we will have 4 equal pieces of cake. These top six steps are common for most of the cakes.
Preparing frosting / cream and apply it
- Keep 8-10 blackberries aside and put rest of them in a pan. Add rest of 35 grams (approx. 3 tablespoon) sugar to it and let them cook on medium high heat. After sugar is melted, crush the blackberries with the help of spatula. Cook this mixture for 10 minutes until most of the water is evaporated from the compote. Switch off the heat and let it cool for few minutes. Once its lukewarm, strain it through the sieve to extract all the seeds. Keep the compote aside and let it cool completely.
Caster Sugar and Blackberries 
Heating Sugar and Blackberries 
Sieving away the seeds from blackberry extract
- In a mixing bowl, add whipping cream and whisk it with electric beater until you get stiff peaks. Now gently mix that blackberry compote in it with the help of spatula.
- Take one slice of cake and spread the whipped cream evenly all over it. Now pour little amount of blackberry compote in middle and spread that too. Place another slice of cake on it and repeat the process.
- Finally, when all 4 slices are used, Spread cream all over the cake so that whole of the cake is covered. Smooth it out with the spatula or knife. Decorate with any design of piping nozzle and garnish with rest blackberries and edible flowers.
Pro Tips for the best blackberry cake
- Blackberries can be sour or sweet in taste when you get them. Check that you are using sweet fresh blackberries, fresh berries gives the best taste. Of course, you can use tinned blackberries too.
- The amount of caster sugar used will vary depending on the sweetness of the berries.
- You can skip the cream part and can make the chocolate sponge blackberry cake by adding blackberries to the batter.
- You can use any unflavoured oil in place of butter.
- Check that the cake is fully cooked by inserting a sharp pointed object. It should come out clean with no stickiness of batter.
- Baking tins will be hot. You need to be careful working with hot tins.
- While layering the cake, make sure cake is on flat cake stand. Else cake make tilt on one side giving lopsided look to the cake.
This Blackberry Chocolate Cake
- Is oozing with unique flavours of sweet tangy blackberries and chocolate.
- Is refreshingly new and would be loved by all young and matures alike.
- Will be one of the best dessert you can make.
- Is beautiful to eyes and treat to tummy too.
- Does not require complicated process, involve your young kids if you have and they will enjoy the process too. I did this cake with my 8 year old daughter. She thoroughly loved it.
Storage and Serving Suggestion
Once cake is ready, keep it refrigerated. You can keep it refrigerated for 3 days with ease.
Serve a slice of this delicious blackberry and chocolate cake as dessert or anytime during the day to carve your craving for sweet, or serve in evening high-tea.
Cake Lover?
If you love cakes, you make like to try some of these cakes at home.
Recipe Card
Blackberry Chocolate Cake
Equipment
- Oven
- Electric Beater
Ingredients
- 250 grams Blackberry fresh
- 250 grams All Purpose Flour/ Maida
- 175 grams Unsalted Butter
- 3 Eggs Large
- 185 grams Caster Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 125 ml Semi-skimmed Milk
- 50 grams Cocoa powder
- 250 ml whipping cream
Instructions
- Pre-heat the oven at 180 degree temperature. Grease 2 tin of 8 inch size with little oil/butter and sprinkle some flour on top.
- Mix together flour, cocoa powder, baking powder, baking soda and sift them through a sieve so that there are no lumps.
- In a mixing bowl, whisk together butter and 150 grams caster sugar with the help of electric beater until they are fluffy. Gently add eggs and whisk again. Now add the dry flour mix slowly and whisk again. Add milk and whisk again to form a smooth batter.
- Pour this batter into both the greased tins, tap them 2-3 times and place the tins in the oven and bake it for approximately 35 minutes.
- Keep 8-10 blackberries aside and put rest of them in a pan. Add rest of 35 grams (approx. 3 tablespoon) sugar to it and let them cook on medium high heat. Once sugar is melted, crush the blackberries with the help of spatula. Cook this mixture for 10 minutes until most of the water is evaporated from the compote. Switch off the heat and let it cool for few minutes. Once its lukewarm, strain it through the sieve to extract all the seeds. Keep the compote aside and let it cool completely.
- After 35 minutes, check the cake by inserting toothpick/knife in centre. If it comes out clean, take out the tins and let them cool. If the cake is not done yet, cook for few more minutes until its cooked completely.
- Once the tin is cool enough, flip them over and take the cake out and cool it completely. Slice both the cakes horizontally from middle. This way we will have 4 equal pieces of cake.
- In a mixing bowl, add whipping cream and whisk it with electric beater until you get stiff peaks. Now gently mix half of that blackberry compote in it with the help of spatula.
- Take one slice of cake and spread the whipped cream evenly all over it. Now pour little amount of blackberry compote in middle and spread that too. Place another slice of cake on it and repeat the process.
- Finally, when all 4 slices are used, Spread cream all over the cake so that whole of the cake is covered. Smooth it out with the spatula or knife. Decorate with any design of piping nozzle and garnish with rest blackberries and edible flowers.
Notes
- You can use frozen blackberries if you don’t have fresh ones with you.
- Adjust the amount of sugar based on the sweetness of your blackberries.
- Please keep in mind that whipping cream should be chilled at the time of whipping. Keep the whisk attachments and empty bowl too in fridge for sometime. Similarly, add blackberry compote when its cooled completely.
- You can skip the cream part and can make the Chocolate sponge blackberry cake by adding blackberries to the batter.
- I have not added any colour, sugar or flavouring to the whipping cream, as blackberry compote gave all naturally.
- You can use any unflavoured Oil in place of Butter.