Description
A moist chocolate cake paired with fresh blackberries, offering a delicious balance of sweetness and indulgence.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to ensure an easy release post-baking.
- Cream together the butter and sugar until light and fluffy, making sure to get as much air into the mixture as possible for a delightful cake texture.
- Add the eggs one at a time, beating well after each addition to create a lovely silky batter.
- Mix in the buttermilk and vanilla extract, folding it together to create a moist mixture that will become your cake base.
- Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl to evenly distribute the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined; be careful not to over-mix.
- Fold in the blackberries, ensuring they’re evenly distributed but not overwhelmed by the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Pairs beautifully with whipped cream or vanilla ice cream. Can also be topped with grated dark chocolate or additional fresh blackberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg