Chocolate Blackberry Layer Cake

Description:
A rich, elegant dessert made with moist chocolate cake layers, filled with homemade blackberry compote, and covered in smooth, fruity blackberry buttercream. This cake offers the perfect balance between deep chocolate and bright berry flavors.

Origin:
Inspired by the flavor combination found in classic European desserts, this cake marries chocolate sponge layers with a tangy blackberry filling. Blackberries are used widely in American and British baking, making this a fusion of traditional chocolate cake and berry-based patisserie.

Ingredients Quantity:

For the Chocolate Cake (three 8-inch layers)

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
1 cup hot coffee or hot water

For the Blackberry Compote Filling

2 ½ cups fresh or frozen blackberries
½ cup sugar
1 tbsp lemon juice
2 tsp cornstarch mixed with 1 tbsp water

For the Blackberry Buttercream

1 ½ cups unsalted butter, room temperature
4 cups powdered sugar, sifted
½ cup blackberry puree, strained
1 tsp vanilla extract
Pinch of salt

Ingredients Optional:

1 tbsp Chambord or blackberry liqueur (in buttercream)
Fresh blackberries (for garnish)
Edible flowers or chocolate curls (for decoration)

Instruction:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth, then gradually pour in the hot coffee or water. Mix until the batter is combined and thin. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.

To make the blackberry compote, combine the blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook while stirring occasionally until the berries break down, about 6–8 minutes. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Remove from heat and let cool.

To prepare the buttercream, beat the butter in a large bowl until fluffy. Slowly add powdered sugar while beating. Add vanilla, salt, and the strained blackberry puree. If using, mix in the liqueur. Beat until light and fluffy. Chill slightly if too soft.

To assemble, place one cake layer on a plate. Spread a thin layer of buttercream and spoon blackberry compote over it. Repeat with the second layer. Add the final cake layer and frost the top and sides with the remaining buttercream. Decorate with fresh blackberries, edible flowers, or chocolate curls as desired.

Tips for Success:
Use room temperature ingredients for smoother mixing. Make sure compote is cool before assembling the cake. Level your cake layers for stability. Chill the cake briefly between frosting steps for cleaner results. Strain the blackberry puree for a seedless, silky buttercream.

Recommendation:
Perfect for summer birthdays, brunches, or afternoon tea. Serve with a hot drink or a chilled glass of rosé. You can make the cake a day ahead—it tastes even better after resting.

Nutrition (Per Slice, Approx. for 12 slices):
Calories: 510
Fat: 28g
Carbohydrates: 64g
Sugar: 48g
Protein: 5g
Fiber: 3g
Sodium: 290mg

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