This is a monster for chocolate lovers; layers of rich, moist, chocolate buttermilk cake held together in a delicious embrace by a thick, velvety, dark chocolate cream cheese frosting, topped off with fresh juicy blackberries! The cream cheese frosting is decadent, but its slight tang provides the perfect offset to the rich, chocolatey sweetness of the cake itself. And I just love blackberries…I summoned my inner jungle girl and went crawling through a dense forest near my house to pick a whole container-full of these bad boys. I came back with some pretty severe war wounds down my legs and arms, but it was so worth it.
This creation was for a lovely new friend of mine who recently celebrated her birthday! I needed enough cake to feed a small crowd, which is why I opted for a 26 cm cake tin. However, the recipe can easily be halved to make an 18 cm version (see note at the end). The cake cuts very smoothly, and absolutely melts in your mouth. Both the frosting and the cake are so good that I pretty much licked the plate clean when I got home…just the thought of it is making me crave another slice of chocolate bliss! I hope you enjoy it 🙂
Double Chocolate Cake with Cream Cheese Frosting and Blackberries
Preparation Time: 1 hour
Total Time: 2 hours (including waiting for the cakes to cool)
Chocolate Buttermilk Cake, adapted from this Donna Hay recipe
- 500 mL water
- 250 g unsalted butter, cubed
- 100 g cocoa powder
- 600 g plain flour
- 2 teaspoon baking soda
- 800 g caster sugar
- 4 large eggs
- 250 mL buttermilk
- 3 teaspoons vanilla extract
Chocolate Cream Cheese Frosting
- 150 g unsalted butter, cubed and at room temperature
- 500 g cream cheese
- 300 g pure icing sugar, sifted
- 50 g cocoa powder, sifted
- 150 g dark chocolate
- 250 g fresh blackberries, or frozen but thawed on paper towel
Chocolate Buttermilk Cake
- Preheat oven to 160°C/325°F fan-forced. Grease and line two 26 cm/10 inch cake tins.
- Combine the water, butter and cocoa in a medium saucepan over medium heat, and stir gently until the butter has just melted.
- Sift the flour, baking soda and sugar into a large mixing bowl. Pour the cocoa mixture in and whisk gently to combine. Add the eggs, buttermilk and vanilla, and whisk until the ingredients are combined and the batter is smooth. Do not over-whisk, only until the dry ingredients are just incorporated into the wet.
- Pour the mixture evenly into the two tins. Bang the tins a couple of times on the counter. Bake the cakes on a central rack for 50-60 minutes, rotating them halfway to ensure even baking.The cakes are cooked when a metal skewer inserted into the centre comes out clean but moist, with a few crumbs but no wet batter. If in doubt, it’s better to slightly undercook than overcook the cake.
- Allow the cakes to cool in their tins on a metal rack for 10 minutes, then turn out and leave to cool completely. Use a sharp serrated knife to slice off the domed tops.
Chocolate Cream Cheese Frosting
- Prepare the frosting while the cakes are baking. In a medium heatproof bowl, melt the chocolate over a saucepan of simmering water until just melted. Remove from heat, and set aside to cool slightly.
- In a large mixing bowl, beat the butter and cream cheese for 6-8 minutes on medium speed, until thick and creamy. Scrape down the sides of the bowl occasionally. Pour in the melted chocolate, and beat for 1 minute to combine. Sift the cocoa powder and icing sugar into a bowl, and add it spoonful at a time to the frosting with the beater on low speed. Once added, beat for another 2 minutes until fluffy and smooth. Cover frosting and refrigerate until cakes have cooled completely.
- Spread half of the frosting onto the first cake layer, then press the second cake layer on top gently. Spread the remaining frosting over the second cake layer, and top with blackberries.
- Place the cake in the refrigerator, but bring to room temperature 30 minutes before serving.
Store cake covered and refrigerated for up to 5 days.
*Note: For a smaller cake, halve the cake and frosting recipes and bake the cakes in two 18 cm/7 inch tins for 40-45 minutes.