Decadent Blackberry Cake: No Sinking!

Have you ever baked a cake that looked picture-perfect going into the oven, only to be greeted by a sunken, sad-looking dessert when you opened the door? I know that feeling all too well! That’s why I’m so excited to share this Decadent Blackberry Cake recipe with you. Not only is it bursting with fresh, fruity flavor and rich chocolate, but it also includes a simple trick to ensure a perfectly level cake every single time. Get ready to say goodbye to sunken cakes forever and hello to baking bliss!

Why You’ll Love This Blackberry Cake

This isn’t just another cake recipe; it’s a recipe for success! Here’s why you’ll fall in love with this decadent blackberry creation:

• No More Sinking! The key baking technique ensures a flat, even cake.
• Blackberry Bliss: Fresh and jammy blackberry flavors shine through.
• Chocolate Ganache Goodness: A smooth, rich ganache elevates the cake to another level.
• Impress Your Guests: It looks and tastes like it came from a professional bakery.
• Easy to Make: Despite its impressive presentation, the recipe is surprisingly straightforward.

Gathering Your Ingredients for Decadent Blackberry Cake

Before we dive into baking, let’s talk about the ingredients. This blackberry cake is a delightful combination of rich chocolate and bright, fruity flavors. We’ll be using cocoa powder to create a moist, dark chocolate cake base, balanced by the sweetness of granulated sugar and the tang of buttermilk. The blackberry jam and fresh blackberries add a burst of summery flavor that perfectly complements the chocolate. Finally, a luscious chocolate ganache ties everything together, creating a truly decadent dessert. Let’s break it down:

• All-Purpose Flour: The foundation of our cake. Be sure to measure it accurately, using the spoon-and-level method for best results.
• Granulated Sugar: Adds sweetness and helps to create a tender crumb.
• Unsweetened Cocoa Powder: Provides that rich chocolate flavor. Use a good quality cocoa powder for the best results.
• Baking Powder & Baking Soda: These leavening agents work together to give the cake a light and airy texture. Make sure they are fresh!
• Salt: Enhances the flavors of all the other ingredients.
• Buttermilk: Adds moisture and a slight tang, which complements the sweetness of the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Vegetable Oil: Contributes to the cake’s moistness.
• Large Eggs: Provide structure and richness.
• Vanilla Extract: Enhances the other flavors in the cake.
• Boiling Water: This is the secret ingredient that helps to create a moist and fudgy cake.
• Blackberry Jam: Adds a concentrated blackberry flavor to the filling.
• Semi-Sweet Chocolate Chips: For the decadent chocolate ganache. You could also use dark chocolate if you prefer a less sweet ganache.
• Butter: Adds richness and shine to the ganache.
• Milk: Helps to create a smooth and creamy ganache.
• Fresh Blackberries: For topping the cake and adding a burst of fresh flavor. Choose plump, juicy berries for the best results.

Crafting Your Blackberry Cake: Step-by-Step

Now for the fun part! Don’t be intimidated by the number of steps – this blackberry cake is easier to make than you might think. The key to a perfect cake is to follow the instructions carefully and to pay attention to the details. And remember, the most important step to avoid sinking is getting the baking time just right!

1. Preheat and Prepare: Start by preheating your oven to 350 degrees F (175 degrees C). This ensures that the cake will bake evenly. Next, grease and flour two 8-inch round cake pans. This prevents the cake from sticking to the pan and ensures that it will release easily once cooled. You can also line the bottom of the pans with parchment paper rounds for extra insurance.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking is essential here, as it helps to evenly distribute the leavening agents and prevent lumps in the batter.
3. Combine Wet Ingredients: In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Mixing these ingredients separately ensures that they are fully emulsified, which will result in a smoother batter.
4. Mix Wet and Dry: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. A few streaks of flour are okay at this stage.
5. Add Boiling Water: Gradually add the boiling water to the batter, mixing until smooth. The batter will be quite thin at this point, but don’t worry – this is normal! The hot water helps to dissolve the cocoa powder and create a moist, fudgy texture.
6. Divide and Conquer: Divide the batter evenly between the prepared cake pans. Using a kitchen scale can help to ensure that the cakes are the same size.
7. The Crucial Baking Step: This is the key to preventing your cake from sinking! Bake for exactly 30-35 minutes, starting to check at 30 minutes. Insert a toothpick into the center of each cake. The moment the toothpick comes out clean, or with a few moist crumbs attached, immediately remove the cakes from the oven. Overbaking is the most common cause of sunken cakes, so it’s important to be vigilant!
8. Cooling Time: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This allows the cakes to firm up slightly, making them easier to handle.
9. Blackberry Filling: While the cakes are cooling, prepare the blackberry filling. In a saucepan, heat the blackberry jam over medium heat until slightly thinned, about 5 minutes. This makes the jam easier to spread and intensifies the blackberry flavor. Remove from heat and let cool slightly.
10. Chocolate Ganache: To make the chocolate ganache, place the chocolate chips, butter, and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. The stirring is key! This prevents the chocolate from burning and ensures a silky-smooth ganache.
11. Assemble the Cake: Once the cakes are completely cool, spread half of the blackberry filling over the top of one cake layer.
12. Top with Second Layer: Carefully place the second cake layer on top of the filling.
13. Ganache Drizzle: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. The warm ganache will create a beautiful, glossy finish.
14. Blackberry Crown: Arrange fresh blackberries on top of the cake. This adds a touch of elegance and a burst of fresh flavor.
15. Slice and Serve: Slice and serve your decadent blackberry cake!

Tips for Perfect Blackberry Cake Every Time

Want to ensure your blackberry cake is a showstopper? Here are a few extra tips to help you bake like a pro:

• Room Temperature Matters: Use room temperature eggs and buttermilk for a smoother batter and a more even bake.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Accurate Baking Time is Key: As mentioned before, watching the baking time closely is the single most important factor in preventing a sunken cake. Start checking at 30 minutes, and don’t be afraid to pull the cakes out even if they look slightly underbaked.
• Cool Completely: Make sure the cakes are completely cool before frosting. Otherwise, the ganache will melt and slide off.
• Storage: Store leftover blackberry cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Optional additions

• Lemon Zest: A little lemon zest in the cake batter or blackberry filling can brighten the flavors even more.

Your Blackberry Cake Questions Answered (FAQ)

Why did my cake sink in the middle?

The most common cause of sunken cakes is overbaking. Overbaking dries out the cake, causing it to collapse in the middle. Other potential causes include using expired baking powder or baking soda, opening the oven door too frequently during baking, or not measuring ingredients accurately.

Can I substitute the blackberries?

Yes! You can easily substitute other berries, such as raspberries, blueberries, or strawberries. Adjust the jam accordingly. For example, try using raspberry jam if you are using raspberries.

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and store them tightly wrapped at room temperature for up to 2 days, or in the freezer for up to 1 month. Prepare the blackberry filling and ganache just before assembling the cake.

Enjoy Your Homemade Blackberry Cake!

There you have it – a decadent blackberry cake recipe that’s guaranteed to impress! With its moist chocolate base, bright blackberry filling, and rich chocolate ganache, this cake is a true showstopper. And with our foolproof tip for preventing sinking, you can bake with confidence every time. So, gather your ingredients, preheat your oven, and get ready to create a delicious masterpiece. Don’t forget to leave a comment below and let me know how your blackberry cake turns out! We love to hear from you.

Decadent Blackberry Cake (Stops Cakes Sinking!)

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Print Recipe

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 1/2 cups blackberry jam
• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 3 tablespoons milk
• 2 cups fresh blackberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gradually add the boiling water, mixing until the batter is smooth. The batter will be thin.
6. Divide the batter evenly between the prepared cake pans.
7. **The most important step for preventing sinking: Bake for exactly 30-35 minutes. Use a toothpick in the middle to check. Start checking at 30 minutes. The moment the toothpick comes out clean, or with a few moist crumbs, immediately remove cakes from the oven.**
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While the cakes are cooling, prepare the blackberry filling. In a saucepan, heat the blackberry jam over medium heat until slightly thinned, about 5 minutes. Remove from heat and let cool slightly.
10. To make the chocolate ganache, place the chocolate chips, butter, and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
11. Once the cakes are completely cool, spread half of the blackberry filling over the top of one cake layer.
12. Carefully place the second cake layer on top of the filling.
13. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
14. Arrange fresh blackberries on top of the cake.
15. Slice and serve.