Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups fresh blackberries
- 12 oz semi-sweet chocolate chips or chopped chocolate
- Optional: powdered sugar and whipped cream for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and set aside.
- In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat with a mixer until smooth.
- Carefully pour in boiling water and mix on low speed until fully incorporated; the batter will be thin.
- Gently fold in blackberries and chocolate chips, taking care not to crush the berries.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread frosting or whipped cream between layers and on top. Garnish with blackberries and powdered sugar as desired.
Notes
- Use fresh blackberries for the best flavor; if using frozen, thaw and drain excess moisture.
- You can substitute dark chocolate for semi-sweet for a richer taste.
- Adjust sugar based on your sweetness preference.
- Adding a layer of chocolate ganache can make the cake more decadent.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 350 kcal Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 50mg