Chocolate blackberry cake
1 hour cooking time

Some cakes are pleasant. Some are memorable. And then there are those that stop conversation mid-sentence. With three layers of fudgy chocolate sponge, blackberry jam, fresh berries, and espresso buttercream, this chocolate blackberry cake proves that when you choose the right ingredients, greatness gets an invite. And although this looks wonderfully impressive on the table, it is surprisingly easy to put together. Serve it for birthdays, celebrations, or whenever you crave a proper chocolate cake. 

Chocolate blackberry cake Chocolate blackberry cake

Chocolate blackberry cake

  • 1 hour cooking time
  1. Home
  2. Recipes
  3. Chocolate blackberry cake

Some cakes are pleasant. Some are memorable. And then there are those that stop conversation mid-sentence. With three layers of fudgy chocolate sponge, blackberry jam, fresh berries, and espresso buttercream, this chocolate blackberry cake proves that when you choose the right ingredients, greatness gets an invite. And although this looks wonderfully impressive on the table, it is surprisingly easy to put together. Serve it for birthdays, celebrations, or whenever you crave a proper chocolate cake. 

Some cakes are pleasant. Some are memorable. And then there are those that stop conversation mid-sentence. With three layers of fudgy chocolate sponge, blackberry jam, fresh berries, and espresso buttercream, this chocolate blackberry cake proves that when you choose the right ingredients, greatness gets an invite. And although this looks wonderfully impressive on the table, it is surprisingly easy to put together. Serve it for birthdays, celebrations, or whenever you crave a proper chocolate cake. 

Method

Cake 
1

Preheat the oven to 170°C / 325°F / Gas Mark 4. 

2

Grease and line the base of a 28cm loose-bottomed cake tin. 

3

Mix cocoa powder with boiling water, stirring into a smooth cocoa paste. Set aside to cool slightly. 

TIP

Use Dutch-processed cocoa, which gives the darkest colour and a smooth, mellow chocolate flavour with less bitterness. Natural cocoa powder will work, too, but the cake will be slightly lighter and a touch more acidic. 

4

In a large mixing bowl or stand mixer, beat Lurpak® Unsalted Butter and caster sugar until light and fluffy. 

TIP

The butter needs to be properly softened before you start — not melted, not fridge-cold, but soft enough to leave an indent when pressed. If it is too cold, it will not cream properly with the sugar, and the batter will look curdled. If you are short on time, cut it into small cubes and leave it at room temperature for 20–30 minutes before you begin. 

5

Add the cocoa paste and beat until combined. Add eggs and milk and mix well. Fold in flour and baking powder until just combined — do not over-mix. 

6

Pour the batter into the prepared tin and bake for about 50 minutes. The cake is done when a skewer inserted into the middle comes out without raw batter.

7

Cool in the tin for 10 minutes, then turn out onto a wire rack. Let the cake cool completely, then cut it twice so you end up with three evenly-sized cake bases in total.

Buttercream frosting 
1

While the cakes cool, beat Lurpak® Unsalted Butter and icing sugar until soft and pale. Add espresso and cocoa powder and beat until smooth and well combined. Set aside until the cakes are ready to decorate. 

TIP

Apply a thin ‘crumb coat’ of frosting over the entire cake to seal crumbs and berries in place. Chill this crumb coat for about 15–20 minutes before applying a final generous frosting layer. It makes for a much cleaner, more polished finish. 

Assembling the cake 
1

Once all three cakes are fully cooled, use a serrated knife to trim any domed tops, so each layer sits flat. 

2

Place the first cake layer flat-side down on a large cake board or stand. Spread generously with blackberry jam, top with a layer of frosting, and press in a handful of mixed blackberries and blueberries. 

TIP

Keep the jam slightly away from the edges, and pipe or spread a border of buttercream around the perimeter of each layer first. This acts as a dam and keeps everything neatly in place, so the layers do not leak. 

3

Repeat with the remaining cake bases, blackberry jam, and frosting. Finish by decorating with the remaining berries. 

FAQ: Questions about chocolate blackberry cake 

You do not need to be an experienced baker to bring this decadent chocolate blackberry cake to life. It is more straightforward than it looks, as long as you follow the recipe and tips closely. If you do run into any questions along the way, you will find answers to the most common ones below. 

  • Your chocolate blackberry cake may sag if the cake layers are underbaked, still warm when assembled, or not levelled before stacking. The layers need to be fully baked and completely cooled, as even a little trapped heat can soften the buttercream and make the cake shift. If the cakes have a slight dome, trim them flat before assembling, so each layer sits evenly. It also helps to chill the cake briefly once layered, giving the buttercream time to firm up and hold everything in place. 

  • Chocolate blackberry cake keeps well for up to 3 days when stored properly. The cake actually improves slightly after a day, as the moisture from the jam and buttercream works its way into the crumb and the flavours settle together. After three days, the fresh berries on top will start to soften and release juice, so if you are making it in advance, hold off on the berry decoration until closer to serving. 

  • Store chocolate blackberry cake in an airtight container in the fridge. This helps keep the buttercream firm and the fresh berries in good condition. Take the cake out of the fridge 30-60 minutes before serving, so the buttercream softens slightly, and the chocolate sponge gets the best texture. If you have already sliced the cake, press a piece of baking parchment or cling film gently against the cut sides to stop them drying out.  If you want to freeze the cake, do so before adding the fresh berries on top. The berries between the cake layers will do fine in the freezer and after thawing. Wrap individual slices or the whole, undecorated cake tightly in cling film and freeze for up to one month. Defrost overnight in the fridge and decorate just before serving. 

A showstopping celebration cake for any occasion

This chocolate blackberry cake has all the makings of a showstopper. It is tall, layered, deeply chocolaty, and crowned with fresh berries, making it instantly festive with just the right amount of elegance. The contrast between the dark crumb, the creamy frosting, and the dark purple berries gives it a dramatic look, and the different layers ensure that the flavour is just as impressive as the looks.

The chocolate blackberry cake also pays delicious homage to blackberries. They have a fleeting season, which makes this cake feel particularly fitting in late summer and early autumn, when they are at their best.

Bake it for birthdays, anniversaries, dinner parties, or any moment that calls for something special. It can be prepared ahead of time, so you can get all the impact of a celebratory cake with far less last-minute stress.

If the berries have got you in the mood for more fruity bakes, a classic lemon meringue pie, a simple lemon drizzle cake, a warming rhubarb crumble, or an apple and blackberry pie are all worth a try, too.

Ways to make this chocolate and berry cake your own

Put your own mark on the chocolate blackberry cake with a few well-chosen additions. Blackberry jam pairs well with fresh raspberries or cherries between the layers. Raspberries have a bright, almost sherbet-like sharpness, while cherries add a deeper, more syrupy sweetness that nudges the whole thing towards Black Forest territory.

You can also play with the buttercream. If you want the espresso to come through more clearly, add an extra half shot. It intensifies the bitter note without overpowering the chocolate. A little finely grated orange zest also fits well, adding a fragrant, slightly floral citrus note that complements the berries and plays off the dark cocoa.

For extra texture, scatter some roughly chopped toasted hazelnuts or almonds between the layers. They add a warm, nutty crunch that contrasts nicely with the soft cake crumb and filling. Dark chocolate curls on top give a bittersweet finish. If you want to go all in on indulgence, spread a thin layer of dark chocolate ganache beneath the blackberry jam on each layer. It sets just slightly and adds a dense, glossy richness.

COOK, BAKE AND SPREAD WITH

Lurpak® Unsalted Butter

Unsalted Butter
With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.
Find out more