A rich and moist blackberry chocolate cake made with fresh blackberries and dark cocoa, perfect for any occasion.

Scale

cup fresh or frozen blackberries

1/2 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup buttermilk or yogurt

1/2 cup dark chocolate chips or chunks

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line or grease an 8-inch round or loaf pan.

Whisk together flour, cocoa, baking powder, and salt.

In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time, then mix in vanilla.

Add half the dry mix, then buttermilk, then the rest of the dry mix. Mix just until combined.

Toss blackberries in a little flour. Fold in berries and chocolate chips gently.

Pour into pan, smooth top, and sprinkle with coarse sugar or extra berries if desired.

Bake for 45–55 minutes. A toothpick should come out with a few moist crumbs.

Cool 10 minutes in pan, then transfer to a rack to cool completely.

Use frozen blackberries without thawing.

For ganache topping, melt 1/2 cup chocolate with 1/4 cup cream and pour over cooled cake.

Store at room temperature for 3 days or refrigerate for up to 5 days.