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
- 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)
- Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray 8-inch-square baking dish with nonstick cooking spray.
- 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.
- 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.
- 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.