Best Chocolate Cake Recipe with Blackberry Buttercream – A rich, decadent and moist chocolate cake recipe frosted in a luscious blackberry buttercream. The combination is perfection!
Disclosure: I partnered with Domino® Sugar for this Best Chocolate Cake recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
MEETING MARTHA STEWART
Two years ago, I met Thee Martha Stewart when I was included in the All-Star Chef line-up for the Today Show’s Thanksgiving episode. We took a selfie and even did a couple of fun teases together before the show began. A year later, I baked alongside her in a chocolate segment on the Today Show. It felt like a dream. It was a full circle moment to actually work with someone that you admire so much. I will never forget the experience.
Martha Stewart is such a class act. Her trustworthy recipes have stood the test of time. They are impeccable and worthy of using time and time again. When thinking about what recipe I could develop that was inspired by Martha, I knew a classic chocolate layer cake with a twist would be spot on.
The Best Chocolate Cake Recipe
In the baking world, there’s a constant unspoken quest to find the perfect chocolate cake recipe. You could spend months on end testing recipes of all different kinds featuring every ingredient under the sun. Should you use cocoa powder or baking chocolate? Buttermilk or sour cream? Granulated sugar or brown sugar or both? The questions are endless, however one thing we can agree on is taste. With every bite the chocolate should be smooth, melt in your mouth, heavenly bliss. I’m drooling at the thought of it.
CHOCOLATE LAYER CAKE RECIPE WITH A TWIST
As much as I love a traditional rich chocolate layer cake, I also love to take a classic and remix it. The easiest way to change up any cake recipe is to introduce a fresh, acidic fruit to balance out the sweetness of your cake. With that being said, my current favorite chocolate cake recipe is my Decadent Chocolate Layer Cake with Blackberry Buttercream.
Juicy blackberries and rich chocolate combine in this indulgent cake. I loved the finish of the luscious blackberry buttercream frosting and fresh berries. It’s a rustic cake simple enough for everyday baking with flavors unusual enough to feel delightful for special occasions. The buttercream also creates a sophisticated and delicate color contrast against the rich chocolate.
HOW TO MAKE CHOCOLATE CAKE
If you’ve ever felt intimidated when it comes to baking cakes from scratch, I promise that it’s not too hard. Sure it takes a little extra time, but the feeling of baking something homemade is worth it. It’s crucial to begin your baking with reliable ingredients that help create the best end result. In this case, my recipe begins with fresh eggs and sugar, particularly Domino® Brown Sugar.
I trust Domino® Sugar because there are no artificial ingredients. We are talking pure cane sugar! It produces a perfectly moist and tender cake. The quality is impeccable and always reliable for my baking needs. No wonder so many professionals prefer to use it for their baked goods. If you know anything about Martha Stewart, she always encourages using the very best ingredients.
MOIST CHOCOLATE CAKE RECIPE
From there you build the flavor of your cake by adding instant coffee to intensify the chocolate flavor and buttermilk to create moisture while adding a subtle tang. When all is said and done, you’re left with the perfect chocolate cake: moist and flavorful with the perfect crumb. Those ingredients are the key to a moist chocolate cake recipe.
Now, we add the essential final touch: blackberry buttercream. I’ve combined blackberries in this red velvet cake recipe and these limeade cupcakes, and adore it! The berries add a slightly tart flavor with earthy undertones that compliment the richness of the chocolate. The color of blackberries creates a beautiful magenta hue that contrasts the darkness of the cake.
They are an incredible marriage of flavor, texture and aesthetic. Each bite is wonderfully balanced and leaves you feeling both satisfied and refreshed. Garnishing with fresh blackberries and lovely edible flowers makes this cake perfect for entertaining.
CHOCOLATE CAKE RECIPES
If you are looking for other incredible chocolate cakes, check out these recipes:
- Try my Ultimate Chocolate Pound Cake recipe. It is decadent and insanely delicious.
- Want chocolate cake in cupcake form? These Perfect Chocolate Cupcakes are amazing!
- This Chocolate Birthday Cake is addictive!
- Love berries and chocolate like this recipe? Try my Raspberry Chocolate Cake!
A rich, moist and tender chocolate layer cake frosted in a luscious blackberry buttercream. The combination is perfection!
- 2 large eggs
- 1 3/4 cups Domino® granulated sugar
- 1/4 cup Domino® light brown sugar
- 1/2 cup cocoa powder
- 1 tsp instant coffee powder
- 1/2 tsp salt
- 1 cup hot water
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 tbsp pure vanilla extract
- 7 cups Domino® confectioner's powdered sugar
- 2 cups unsalted butter room temperature
- 4 tbsp blackberry puree Note: add 1 cup of blackberries to a heavy duty blender or food processor to puree then sieve to remove seeds
- 1 tsp pure vanilla extract
- pinch of salt
- Blackberries and edible flowers for garnish
- Begin by preheating oven to 350 degrees then liberally spray 3 (9-inch) round pans with non-stick baking spray.
- In your mixer bowl, add eggs and both sugars and beat on high speed for 2-3 minutes.
- While mixture beats, combine cocoa powder, instant coffee powder and salt in hot water. Add liquid to eggs and sugar.
- Next slow down mixer to low speed and add flour, baking soda, and baking powder then add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be somewhat thin but this is normal.
- Evenly pour cake batter into all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out moist but mostly clean.
- Allow to rest for 10 minutes before removing from pans and cooling on a wire rack.
- Clean your stand mixer bowl and whisk attachment. Add the confectioners' sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
- Add the blackberry puree, vanilla extract, and salt and beat until the mixture is puree is fully incorporated.
- Once cake layers have cooled completely, frost cake with buttercream.
- Garnish with blackberries and edible flowers and serve.