This blackberry chocolate cake is the most amazingly moist and rich, layered chocolate cake filled with a simple whipped vanilla buttercream and fresh blackberry curd. Three gorgeous layers of extreme chocolatey flavour and tangy blackberry.
Preheat your oven to 180C / 350F / 160C fan forced and grease 3x 8 inch cake tins. Line the base of each tin with baking paper. Soak and attach cake strips, if using.
Combine the boiling water and coffee powder and set aside.
In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Whisk to combine.
In a separate bowl whisk together the melted butter and both sugars until combined.
Add the eggs one at a time, scraping down the sides of the bowl as you go and beating until smooth each time.
Add the vanilla and buttermilk and whisk to combine. Then whisk in the coffee mixture.
Add ⅓ of the flour mixture to the wet mixture. Fold gently with the whisk until just combined. Repeat twice more and on the last addition, just mix it until there are no lumps - maybe another 15 seconds.
Bake for 18-22 minutes until a toothpick inserted comes out with just a couple of sticky crumbs.
Allow them to cool for 10 minutes before carefully removing them from the pans
FOR THE WHIPPED BUTTERCREAM
In a stand mixer with a paddle attachment, beat the butter on low-med for 3-4 minutes until lightened and fluffy. Scrape down the sides half way through then continue beating.
Add half the sugar and beat on low until mostly incorporated. Add the remaining sugar, vanilla and salt and beat for 4-5 minutes at medium speed until it looks whipped.
TO ASSEMBLE THE CAKE
Top one cake layer with ½ cup of the buttercream. Now spread over ¼ cup of blackberry curd and swirl it through a little. Repeat with layer two.
Mix the tablespoon of cocoa into the remaining buttercream. Add the final cake layer, then spread the chocolate buttercream all over to give a naked cake effect.
Top with fresh berries and chocolate curls or shavings.
Chill until required but bring to room temperature 1-2 hours before serving.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
The blackberry curd - see recipe - does require a couple of hours to set firm enough to use between the layers.