Description
A rich and moist chocolate cake layered with sweet-tart blackberry filling and a subtle hint of sage for an elegant twist. This dessert balances deep cocoa flavor with bright fruit and gentle herbal notes.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot coffee
1/2 cup blackberry puree
1 tablespoon finely chopped fresh sage
1 cup fresh blackberries
2 tablespoons sugar
1 teaspoon lemon juice
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup cocoa powder
1/4 cup blackberry puree
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract, mixing until smooth.
- Stir in hot coffee, blackberry puree, and chopped sage until fully combined.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before removing from pans.
- For the filling, cook blackberries, sugar, and lemon juice over medium heat until softened and slightly thickened. Cool completely.
- For the frosting, beat butter until creamy, then gradually mix in powdered sugar and cocoa powder.
- Add blackberry puree, vanilla extract, and heavy cream, beating until smooth and fluffy.
- Assemble by spreading blackberry filling between cake layers, then frost the top and sides.
- Chill slightly before slicing for best texture.
Notes
Raspberries or mixed berries can be used instead of blackberries.
Reduce sage slightly for a milder herbal flavor.
Add chocolate ganache for a richer finish.
Store covered in the refrigerator for 3–4 days.
Let slices sit at room temperature before serving for best flavor.
Dried sage can be used in smaller amounts if fresh is unavailable.
Cake layers can be made a day ahead and stored wrapped.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
