Description
A rich chocolate cake infused with fresh blackberry puree, ideal for celebrations or cozy evenings.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup pureed blackberries
- 1/2 cup blackberry jam (for filling)
- 1 cup heavy whipping cream (for frosting)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream together the butter and sugar until light and fluffy in a large bowl.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Fold in the blackberry puree gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Spread blackberry jam between the layers and use whipped cream to frost the sides and tops. Dust with powdered sugar before serving.
Notes
For those with diabetes, consider using sugar substitutes like stevia or monk fruit instead of sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg