Juicy blackberries and rich, dark chocolate combine in this moist and decadent blackberry chocolate cake, finished with an equally luscious blackberry chocolate buttercream frosting and fresh berries.
I’m a big fan of sneaking fruits and vegetables into chocolate baked goods – bananas, pumpkin, zucchini, berries, you name it – and this blackberry chocolate cake is no exception.
The plump, late-Summer fruit, cooked down into a fragrant, jammy blackberry mash, adds a subtle, but welcome fruity complexity, moisture, and faint reddish hue to an already deeply cocoa-filled cake.
It’s a rustic cake simple enough for everyday baking, with flavors unusual enough to feel decadent for special occasions. The batter comes together easily – one pot for a homemade blackberry jam (which flavors both the cake and frosting), one bowl for the rich, chocolate batter, one for the chocolate buttercream frosting – and makes use of the tangles of wild blackberries growing with abandon in our backyard this time of year.
