Romantic Dark Chocolate Blackberry Cake

Ingredients

For the Cake:

1¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs, at room temperature

1 cup whole milk, at room temperature

½ cup vegetable oil

2 tsp pure vanilla extract

1 cup boiling water

1½ cups fresh blackberries, plus extra for garnish

For the Ganache (see below):

(Use your favorite chocolate ganache recipe or let me know if you’d like a suggested one!)

Optional:

Edible flowers for decoration

‍ Directions

Preheat the oven to 350°F (177°C).
Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Mix dry ingredients:
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix wet ingredients:
In another bowl, whisk together the eggs, milk, oil, and vanilla extract until fully combined.

Combine batters:
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Slowly stir in the boiling water until the batter is fully blended (it will be thin—this is normal).

Add the blackberries:
Gently fold in the fresh blackberries.

Bake:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool:
Remove cakes from the oven and let cool in pans for 10 minutes.
Transfer to a wire rack to cool completely.

Assemble the cake:
Once fully cooled, spread a layer of chocolate ganache between the cakes and over the top.
Garnish with extra blackberries and edible flowers if desired.

✨ Chocolate Ganache (Optional Recipe)

Ingredients:

1 cup heavy cream

8 oz semi-sweet or dark chocolate, chopped

Instructions:

Heat the cream in a saucepan until it just begins to simmer.

Remove from heat and pour over chopped chocolate.

Let sit for 1–2 minutes, then stir until smooth and glossy.

Cool slightly before spreading.

Time & Info

Prep Time: 20 minutes

Bake Time: 30–35 minutes