Dessert

Blackberry Chocolate Cake

This blackberry chocolate cake made with a good quality cocoa powder, bittersweet chocolate, fresh brewed coffee and blackberries. Highly addictive!
This blackberry chocolate cake made with a good quality cocoa powder, bittersweet chocolate, fresh brewed coffee and blackberries. Highly addictive, hard to eat just one piece!I adopted chocolate cake recipe from Cooks Illustrated (Issue March, 2009). I was craving a chocolate dessert and my husband wanted something with a fresh fruit, so I decided to add fresh blackberries to this chocolate cake (raspberries will be great as well).

This blackberry chocolate cake is very easy to make and will be perfect for Valentine’s Day! For all the chocolate lovers out there-this recipe is for you! Enjoy!

blackberry chocolate cake

Blackberry Chocolate Cake

  • Servings: one 8-inch-square cake
  • Time: 55 minutes
  • Difficulty: easy
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Ingredients:

  • 1 ½ cups unbleached all-purpose flour (7 ½ ounces)
  • 1 cup sugar (7 ounces)
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ½ cup Dutch-processed cocoa powder (2 ounces), unsweetened
  • 2 ounces bittersweet chocolate, chopped fine
  • 1 cup fresh black coffee, hot
  • ⅔ cup mayonnaise
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 6 ounces fresh blackberries
  • Confectioners’ sugar (for serving; optional)

Directions:

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray 8-inch-square baking dish with nonstick cooking spray.
  2. Whisk flour, sugar, baking soda, and salt together in large bowl. In separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa mixture and whisk until smooth; let cool slightly. Whisk in mayonnaise, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined. Add fresh blackberries and fold gently.
  3. Scrape batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out with few crumbs attached, 30 to 35 minutes.
  4. Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar.

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6 Comments

  • Reply
    Tasty Eats Ronit Penso
    January 16, 2017 at 4:26 pm

    The cake looks so moist and tasty. I like the use of mayo in it. I sometimes use it in savory dishes, but never tried it in cakes, so it’s great to see it works! 🙂

    • Reply
      Olga
      January 18, 2017 at 2:04 pm

      Thanks! I never used mayo before, but it did work! Really good…

  • Reply
    Jenny@dragonflyhomerecipes
    January 17, 2017 at 4:28 am

    This cake looks so delicious! I have never used mayo in baking, but this makes me want to try it!

    • Reply
      Olga
      January 18, 2017 at 2:05 pm

      Thanks you Jenny! this is my first time using mayo in baking, but it worked. It was moist and delicious!

  • Reply
    aiming4simple
    January 17, 2017 at 3:01 pm

    Impressive results! I wasn’t sure about where to “see note” on the chocolate though…

    • Reply
      Olga
      January 18, 2017 at 2:09 pm

      thanks! please ignore the ‘see note’ on chocolate… i removed it. just use a good quality chocolate if possible.

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