Julie Clark
Posted: Updated:
Blackberry Chocolate Cake
With a chocolate cake as a base, this blackberry chocolate cake will be hit with all dark chocolate lovers! Both the cake filling and the buttercream have blackberry jam for a fruit-filled flavor. You may also love our berry mascarpone cake.
Blackberry Chocolate Cake Recipe
Looking to impress? This Blackberry Chocolate Cake {AKA Blackout Cake} will do it! We’ve made this cake in 3 6″ round cake pans. The three layers make it tall and stately. It’s beautiful decorated with fresh fruit…and even a few dried flowers. Don’t worry…it’s easier than you think!
Cake Mix vs Homemade Cake
This cake starts with a box cake mix. I know, I know…you’re making such a beautiful cake…why use a box mix? Well…first of all, you can’t go wrong with a box cake mix. Many people prefer a box cake mix light and fluffy texture to a usually more dense homemade cake. Since this cake involved several steps, we kept the cake part simple. Use your favorite box cake mix brand, as long as it makes enough for a 9×13 cake (or 2 layer cake).
If you want a homemade cake recipe, we highly recommend our dark chocolate cake. It’s amazing with these toppings, and very easy to make! Looking for a gluten free chocolate cake? Here is our favorite recipe.
Blackberry Cake Filling
The layers on this cake are as follows:
- Cake
- Blackberry Jam
- Blackberry Jam Frosting
- Cake
- Blackberry Jam
- Blackberry Jam Frosting
- Cake
- Frosting
- Loooooootsa fruit!
As you can see, in between the cake layers is a blackberry jam filling. Use as much jam as you’d like, but be sure to pipe the frosting around the outer edges of the cake layers before adding the jam. That frosting holds the jam in place and keeps it from oozing out.
Blackberry Chocolate Buttercream
Ever wonder how to make a fruit-flavored chocolate buttercream? Use jam! We used several tablespoons of blackberry jam and whipped it right into this chocolate frosting. It gives a delicious fruit flavor without the mess of dealing with fresh fruit.
Chocolate Drip Cake
Drip cakes are an easy way to decorate a beautiful cake. There are 2 hints we give to make a beautiful drip cake:
- Refrigerate or freeze your frosted cake. That way when the ganache hits it, it will set the chocolate more quickly.
- Make the ganache in advance so that it has time to cool off before you drizzle it on the cake. If the ganache is too hot, it may end up melting the buttercream which will give you a mess everywhere. You want the ganache still runny, but not too warm.
How to Top a Cake with Fruit
You’ll want to make sure the fruit is washed and well dried before adding it to your cake so you don’t have any water puddles. We like to stick our chocolate shards in the cake first, then pile the fruit around the cake. Decorate the cake while the ganache is not completely set so the fruit will stick to it. Since this cake only has a 6″ diameter, you won’t need a lot of fruit for the top. But you can decorate around the base of the cake plate with more fresh fruit too!
Because not all of the fruit will be stuck in the ganache, this cake doesn’t transport the best. If you need to transport the cake, put on the first layer of fruit, pressing it into the ganache, then take the rest of the fruit with you and pile it on at your destination.
Other Chocolate Cake Recipes
- Dark Chocolate Cake
- Sour Cream Chocolate Cake
- Hot Fudge Sundae Cake
- Mint Chocolate Layer Cake
- Chocolate Blackout Cake
Tools to Make This Cake
- KitchenAid Stand Mixer: The best mixer for cakes, cookies and frostings!
- Cocoa Powder: We love this raw cacao powder for baking. A guilt-free superfood.
- Beater Blade with Scraper: The best invention ever!
- 6″ Round Cake Pans: You’ll need 3 for this recipe.
- Cake Spatula: To get that frosting nice and smooth.
- Wire Cooling Racks: This will help your cakes cool more quickly.
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
- Parchment Paper: To easily remove cakes for cake rolls.
- Disposable Piping Bags for easy cleanup!
Blackberry Chocolate Cake
With a chocolate cake as a base, this blackberry chocolate cake will be hit with all dark chocolate lovers! Both the cake filling and the buttercream have blackberry jam for a fruit-filled flavor.
Servings 12
Ingredients
For the filling:
- 2/3 cup blackberry jam
For the blackberry chocolate frosting:
- 1 cup unsalted butter (room temperature )
- 3 cups powdered sugar (sifted)
- 1/2 cup unsweetened cocoa powder (sifted)
- 3-4 tablespoons heavy cream
- 3 tablespoons blackberry jam
- 1 teaspoon vanilla extract
- pinch of salt
- Black food coloring
For the ganache:
- 6 ounces semi-sweet chocolate chips
- 2 ounces heavy cream
For decorating:
- Chocolate shards
- Blackberries
- Black grapes
- Cherries
Instructions
- 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.
For the ganache:
- Heat the chocolate and heavy cream in a microwave safe bowl for 30 seconds. Stir well. Continue to heat in 15 second intervals, stirring between each interval, until the chocolate is melted smooth. Allow the ganache to cool.
- Make sure the cake is cool from freezing and that the ganache has cooled. Drizzle the ganache onto the center of the cake and push it towards the edges of the cake so it drips down.
To decorate:
- Decorate the top of the cake by placing chocolate shards in the center. The heap fresh cherries, blackberries and grapes on the cake as desired.
- Refrigerate the cake until serving.
Notes
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake (and no extra fruit or chocolate shard toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 648kcal | Carbohydrates: 89g | Protein: 5g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 231mg | Potassium: 186mg | Fiber: 2g | Sugar: 65g | Vitamin A: 665IU | Vitamin C: 2.1mg | Calcium: 65mg | Iron: 3.2mg
