Description
A rich chocolate cake layered with fresh blackberries and whipped cream, embodying a delightful balance of flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Mix buttermilk, vegetable oil, eggs, and vanilla extract in another bowl until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the blackberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Beat the heavy cream in a mixing bowl until soft peaks form, then add powdered sugar and vanilla extract. Beat until stiff peaks form.
- Place one layer on a serving plate, spread a layer of whipped cream on top, and then top with the second cake.
- Frost the top of the cake with more whipped cream and garnish with additional blackberries if desired.
Notes
For a lighter option, consider using sugar substitutes suitable for people with diabetes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg