Blackberry-blackforest Cake Recipe
Traditional blackforest cake with a blackberry twist
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Ingredients
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Chocolate Sponge
Blackberry Filling & Syrup
Whipped Cream & Assembly
Method
Chocolate Sponge
- 1
- 2
Combine dry ingredients
In a large bowl, sift (or whisk) together 1.75 cups all-purpose flour, 0.75 cups unsweetened cocoa powder, 1.75 cups granulated sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt until evenly blended.
- 3
Combine wet ingredients
In a separate bowl, whisk 3 large eggs until combined, then whisk in 1 cup whole milk, 0.5 cup vegetable oil, and 2 tsp vanilla extract until smooth.
- 4
Make batter
Pour the wet mixture into the dry ingredients and mix until just combined. Gradually stir in 0.75 cups hot strong brewed coffee (hot — this blooms the cocoa) until the batter is smooth and pourable. Do not overmix.
- 5
Bake
Divide batter evenly between the prepared 8-inch pans. Bake 25–30 minutes, rotating halfway, until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- 6
Cool
Let the cakes cool in the pans on a wire rack 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before assembly (1–2 hours). If preferred, wrap layers and chill to make slicing easier.
Blackberry Filling & Syrup
- 7
Make blackberry compote
In a medium saucepan over medium heat, combine 3 cups blackberries, 0.5 cup granulated sugar (for filling), and 1 tbsp lemon juice. Cook, stirring occasionally, until the berries release juice and the mixture simmers, about 6–8 minutes.
- 8
Thicken compote
Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Slowly stir the slurry into the simmering blackberries and cook 1–2 minutes more until the mixture thickens and becomes glossy. Remove from heat and let cool to room temperature; refrigerate to chill if assembling later.
- 9
Make soaking syrup
In a small saucepan combine 0.25 cup water and 2 tbsp granulated sugar (for syrup). Heat gently until sugar dissolves. Remove from heat and stir in 3 tbsp blackberry liqueur or cherry liqueur (or 3 tbsp kirsch/cherry juice for non-alcoholic). Let cool slightly.
- 10
Reserve
Reserve about 1/2 cup of the chilled compote for decorating if desired; the rest will be used between cake layers.
Whipped Cream & Assembly
- 11
Prepare stabilized whipped cream
If using cream cheese for stability: soften 4 oz cream cheese to room temperature and beat until smooth. In a chilled mixing bowl, whip 3 cups chilled heavy cream to soft peaks. Add 0.75 cup powdered sugar and 1 tsp vanilla extract, then continue whipping to medium-stiff peaks. Fold the beaten cream cheese into the whipped cream until homogenous. If not using cream cheese, simply whip the cream with the powdered sugar and vanilla to medium-stiff peaks.
- 12
Level and slice layers
If the cake domes, level the tops with a serrated knife. Using a long serrated knife, slice each layer horizontally in half to make four thinner layers (optional) or keep as two layers — this recipe assumes two layers but works with four thinner layers for more filling.
- 13
Soak layers
Place the first cake layer on a cake plate or turntable. Brush the surface evenly with a few tablespoons of the prepared soaking syrup to moisten (use more as needed).
- 14
Spread compote and cream
Spread about 1/3 of the chilled blackberry compote over the first layer, leaving a 1/4-inch border. Top the compote with a generous layer of whipped cream (about 1/3 of the cream). Smooth or lightly textured with a spatula.
- 15
Stack
Add the next cake layer, brush with soaking syrup, repeat with another 1/3 compote and 1/3 whipped cream. If you have only two thick layers, do two rounds (bottom: compote + cream, top: compote + cream). Reserve about 1 cup whipped cream for final frosting.
- 16
Crumb coat
Apply a thin layer of whipped cream around the sides and top to trap crumbs. Chill the cake 15–30 minutes to set the crumb coat.
- 17
Final frost and decorate
Using the reserved whipped cream, frost the top and sides smoothly or with peaks. Press semisweet chocolate shavings onto the sides and scatter some on top. Pipe rosettes or dollops of whipped cream around the top rim and place fresh blackberries on each rosette. Spoon the reserved 1/2 cup compote into the center or dot between rosettes. Chill the finished cake at least 1 hour before serving to let flavors meld; serve within 24–48 hours for best texture.
- 18
Slice and serve
Slice with a sharp, hot (briefly run under hot water and wiped dry) knife for clean slices. Serve chilled. Leftovers keep refrigerated up to 3 days; components may soften the sponge over time.