Can I use frozen blackberries in the Chocolate Blackberry Velvet Cake?

Yes, you can use frozen blackberries. Make sure to thaw and drain them well before adding to the cake to prevent excess moisture.

What makes the cake so moist?

The combination of oil, whole milk, and boiling water in the batter helps create a super moist and tender crumb.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Assemble with ganache and berries on the day of serving.

How do I store Chocolate Blackberry Velvet Cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 3 months.

What can I use instead of blackberry jam?

You can substitute blackberry jam with raspberry or strawberry jam for a slightly different fruity flavor.

Can I add coffee to enhance the chocolate flavor?

Yes, adding a teaspoon of espresso powder to the dry ingredients can intensify the chocolate taste without making the cake taste like coffee.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour to make this recipe gluten-free.

What type of cocoa powder should I use?

For a rich and intense chocolate flavor, use unsweetened cocoa powder. Dutch-processed cocoa also works well for a deeper color.

How can I make the ganache thicker?

If the ganache is too thin, let it cool for a few more minutes or add a few more chocolate chips to thicken it.

What is the best way to serve this cake?

Serve slightly chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Homemade Chocolate Blackberry Cake

Description

This Chocolate Blackberry Cake is a rich, moist, and decadent dessert topped with dark chocolate ganache and fresh blackberries. Perfect for special occasions or as a luxurious treat.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated sugar
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
1 cup fresh blackberries
1/2 cup blackberry jam
1 cup dark chocolate chips
1 cup heavy cream
Extra blackberries for garnish

Instructions

Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until smooth.
Gradually stir in boiling water (batter will be thin).
Divide the batter evenly among the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
Heat heavy cream until just simmering, then pour over dark chocolate chips. Stir to create a smooth ganache.
Once cakes are cooled, place one layer on a plate, spread blackberry jam, add ganache, and top with a few blackberries.
Repeat for the second layer and finish the top with ganache and more blackberries.
Chill for at least 1 hour before slicing and serving.

Equipment

9-inch springform pan

Buy Now →

KitchenAid hand Mixer

Buy Now →

Notes

Use room temperature ingredients for a smoother batter.
For a richer flavor, add a teaspoon of espresso powder to the dry ingredients.
If using frozen blackberries, thaw and drain them first.
Store the cake in an airtight container in the refrigerator for up to 5 days.
Wrap individual slices in plastic wrap and freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 40 g
Sodium: 360 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 55 mg

Keywords: Chocolate Blackberry Velvet Cake, Moist Chocolate Cake, Blackberry Cake Recipe, Chocolate Cake with Ganache, Easy Velvet Cake