Go Back
Blackberry Chocolate Cake

Fudgy Blackberry Chocolate Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 cup (125 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (240 ml) buttermilk, at room temperature
  • ⅓ cup (80 ml) neutral oil
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (180 g) fresh blackberries, divided
  • 4 oz (115 g) semi-sweet chocolate, chopped
  • ⅓ cup (80 ml) heavy cream

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9-inch round pan and line bottom with parchment. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
  2. Add buttermilk, oil, egg, and vanilla. Whisk until smooth and glossy, about 1 minute.
  3. Toss 1 cup blackberries with 1 tsp flour, fold into batter. Scrape into pan, scatter remaining ½ cup berries on top.
  4. Bake 30–35 minutes, until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn onto a rack to cool completely.
  5. Heat cream until simmering, pour over chopped chocolate, let sit 2 minutes, stir smooth. Spoon glaze over cooled cake.
  6. Let glaze set 10 minutes, then slice and serve.

Notes

If using frozen blackberries, don’t thaw; toss them with an extra 2 tsp flour and add 3–5 minutes to the bake time. The glaze can be doubled for a thicker layer.