Blackberry Chocolate Cake Recipes

BLACKBERRY CHOCOLATE CAKE

Steps:

• Add the blackberries, sugar, and lemon juice to a saucepan over medium heat.
• Cook until the berries start to break down. You can help them along by mashing them with your mixing spoon.
• Continue to cook and stir until the mixture begins to thicken and the berries are completely broken down. The whole process takes about 20 minutes.
• Remove from heat and let it cool for about 10 minutes.
• Press the mixture through a fine mesh sieve. You really have to work it through because there's a lot of seeds and pulp to separate out.
• Place your strained blackberries into the fridge and start on the chocolate cake.
• CHOCOLATE CAKE
• Preheat the oven to 325F and prep 3 round 8 inch baking pans. Spray them with some nonstick spray, coat them in the Rodelle Baking Cocoa, and line the bottoms with parchment paper. If you're using a Baker's spray, there's no need to add cocoa.
• In a large bowl (use your stand mixer bowl if using), mix together all of the dry ingredients including the sugar.
• In a separate bowl, mix together the wet ingredients (buttermilk, oil, vanilla, and eggs) minus the hot water.
• With the mixer on medium-low speed, pour the wet ingredients into the dry ingredients in a slow and steady stream.
• Once it's almost combined, slowly mix in the hot water. The batter will be very thin.
• If using cake strips, which I highly recommend for an even bake, dampen and wrap them around the prepared pans.
• Evenly distribute the batter between the three pans and bake for 25-30 minutes or until a toothpick in the center comes out clean.
• Let the cakes cool in their pans for 20-30 minutes or until the pans and cakes are completely cooled.
• Turn out the cakes and wrap individually in plastic wrap. Because the cake is so soft and tender, you'll need to refrigerate the layers for about an hour to firm up a bit. This makes it easier to assemble the cake.
• BLACKBERRY BUTTERCREAM
• Let your butter sit at room temperature for about 30 minutes before starting.
• Pour about an inch of water into a medium saucepan and bring it to a simmer. Don't let it come to a boil.
• If using an electric mixer, place the egg whites and sugar into the metal bowl of your mixer and place it over the simmering water.
• Whisk the egg whites and sugar until it reaches 160F. This should only take about 5 minutes but to test and make sure it's done, rub a bit of the mixture between your fingers and if you can't feel any sugar granules...it's ready.
• Place the bowl back on the mixer and whisk on high speed for about 10 minutes or until you reach stiff peaks.
• You want the bowl to be somewhat cool before adding the butter. Once ready, drop the mixer to low and mix in 1 tablespoon at a time. Make sure it is mixed in before adding the next.
• Lastly, mix in the 3 tablespoons of blackberry jam. By this time, you should have a silky buttercream. If you're having trouble with the consistency, I wrote instructions in the post above as to how to fix the issue.
• ASSEMBLY
• Take the cakes out of the fridge and unwrap. Level them off if needed.
• Spread an even layer of the buttercream on top of the first layer. Spread 1 tablespoon of the blackberry jam on top of the buttercream then place your second layer of cake. Repeat.
• Once you've placed the final layer, pop the cake in the fridge for about 10 minutes so the center can set.
• Cover the entire outside in the blackberry buttercream and even out the sides with a cake scraper.
• Dot tiny bits of the blackberry jam all throughout the cake and run the cake scraper along the edge. If you added too much, spread on a bit more buttercream then scrape again to get the berry swirl effect you see here.
• Place the cake back in the fridge and prepare the ganache.
• Add the chopped chocolate to a bowl. Heat the heavy cream in a separate bowl in the microwave for about 1 minute.
• Pour the cream over the chocolate and let it sit for a minute. Then mix until smooth.
• Gently spread it over the top of the cake and let it drip down the sides.
• Top with some extra blackberries and place in the fridge for 15 minutes to set. Enjoy!

BLACKBERRY CHOCOLATE CAKE

Steps:

• Make the blackberry curd and chill until required.

BLACKBERRY CHOCOLATE CAKE

Steps:

• Add the blackberries, sugar, and lemon juice to a saucepan over medium heat.
• Cook until the berries start to break down. You can help them along by mashing them with your mixing spoon.
• Continue to cook and stir until the mixture begins to thicken and the berries are completely broken down. The whole process takes about 20 minutes.
• Remove from heat and let it cool for about 10 minutes.
• Press the mixture through a fine mesh sieve. You really have to work it through because there's a lot of seeds and pulp to separate out.
• Place your strained blackberries into the fridge and start on the chocolate cake.
• Preheat the oven to 325F and prep 3 round 8 inch baking pans. Spray them with some nonstick spray, coat them in the Rodelle Organic Baking Cocoa, and line the bottoms with parchment paper.
• In a large bowl (use your stand mixer bowl if using), mix together all of the dry ingredients including the sugar.
• In a separate bowl, mix together the wet ingredients (buttermilk, oil, vanilla, and eggs) minus the hot water.
• With the mixer on medium-low speed, pour the wet ingredients into the dry ingredients in a slow and steady stream.
• Once it's almost combined, slowly mix in the hot water. The batter will be very thin.
• If using cake strips, which I highly recommend for an even bake, dampen and wrap them around the prepared pans.
• Evenly distribute the batter between the three pans and bake for 25-30 minutes or until a toothpick in the center comes out clean.
• Let the cakes cool in their pans for 20-30 minutes or until the pans and cakes are completely cooled.
• Turn out the cakes and wrap individually in plastic wrap. Because the cake is so soft and tender, you'll need to refrigerate the layers for about an hour to firm up a bit. This makes it easier to assemble the cake.
• Let your butter sit at room temperature for about 30 minutes before starting.
• Pour about an inch of water into a medium saucepan and bring it to a simmer. Don't let it come to a boil.
• If using an electric mixer, place the egg whites and sugar into the metal bowl of your mixer and place it over the simmering water.
• Whisk the egg whites and sugar until it reaches 160F. This should only take about 5 minutes but to test and make sure it's done, rub a bit of the mixture between your fingers and if you can't feel any sugar granules...it's ready.
• Place the bowl back on the mixer and whisk on high speed for about 10 minutes or until you reach stiff peaks.
• You want the bowl to be somewhat cool before adding the butter. Once ready, drop the mixer to low and mix in 1 tablespoon at a time. Make sure it is mixed in before adding the next.
• Lastly, mix in the 3 tablespoons of blackberry jam. By this time, you should have a silky buttercream. If you're having trouble with the consistency, I wrote instructions in the post above as to how to fix the issue.
• Take the cakes out of the fridge and unwrap. Level them off if needed.
• Spread an even layer of the buttercream on top of the first layer. Spread 1 tablespoon of the blackberry jam on top of the buttercream then place your second layer of cake. Repeat.
• Once you've placed the final layer, pop the cake in the fridge for about 10 minutes so the center can set.
• Cover the entire outside in the blackberry buttercream and even out the sides with a cake scraper.
• Dot tiny bits of the blackberry jam all throughout the cake and run the cake scraper along the edge. If you added too much, spread on a bit more buttercream then scrape again to get the berry swirl effect you see here.
• Place the cake back in the fridge and prepare the ganache.
• Add the chopped chocolate to a bowl. Heat the heavy cream in a separate bowl in the microwave for about 1 minute.
• Pour the cream over the chocolate and let it sit for a minute. Then mix until smooth.
• Gently spread it over the top of the cake and let it drip down the sides.
• Top with some extra blackberries and place in the fridge for 15 minutes to set. Enjoy!

BLACKBERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with nonstick cooking spray; set aside.
• Mix cake mix, eggs, oil and milk together in a large bowl, mixing until combined.
• Divide the batter between the prepared pans and bake 27-32 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes, then remove cakes from pans to a cooling rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth and nearly white in appearance.
• Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl.
• Add the cocoa powder and mix until fully combined.
• Add the heavy whipping cream, jam, vanilla extract, salt and a few drops of food coloring and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
• Spoon some frosting into a piping bag or zipper bag and set aside for decorating.
• Trim the domed tops off the cakes as needed. Place one layer of cake on a cake plate.
• Using the buttercream in the bag, pipe a ring of buttercream around the edge of the bottom cake layer. Spread ½ of the jam inside the ring and spread evenly. Pipe a bit more buttercream on top of the jam and smooth out.
• Top with the second layer of cake, then repeat the process.
• Spread a thin crumb coat layer of buttercream over the entire cake, smoothing it out as best as possible.
• Freeze the cake for 30 minutes before applying a second layer of buttercream to cover the cake.

BLACKBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

BLACKBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
• Pour batter over blackberry mixture in the 9-inch cake pan.
• Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

BLACKBERRY CHOCOLATE CAKE

Steps:

• Line and butter a springform of 20cm.
• Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
• Cool for several hours or best overnight.
• Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.