Chocolate Layer Cake

A deeply chocolatey layered cake balanced with whipped cream and fresh blackberries, perfect for celebrations.

Course Celebration, Dessert

Cuisine American, Baking

Keyword Blackberries, Chocolate Cake, Dessert Recipe, Layer Cake, Whipped Cream

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 8 servings

Calories 350kcal

2 cups all-purpose flour, sifted Sifted for extra lightness.
1 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
1 cup granulated sugar
1 cup brown sugar Adds depth and richness.
1 tsp baking powder For leavening.
1 tsp baking soda For leavening.
1/2 tsp salt Enhances flavor.
1 cup strong brewed coffee Enhances chocolate flavor without tasting like coffee.
1 cup buttermilk Ensures a moist crumb.
1/2 cup vegetable oil Keeps layers tender.
2 large eggs Adds structure.
1 tsp vanilla extract Rounds out flavor.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk well.
In another bowl, whisk coffee, buttermilk, oil, eggs, and vanilla until glossy.
Pour the wet mixture into the dry ingredients and stir until just combined.
Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out mostly clean.

Allow cakes to cool for 10 minutes before flipping onto a wire rack to cool completely.
In a separate bowl, beat the cold heavy cream until soft peaks form, adding sugar or vanilla if desired.

Place the first cake on a serving plate, spread with whipped cream, and dot with blackberries.
Repeat with remaining layers, finishing with a generous layer of cream, blackberries, and chocolate shavings.
Slice, serve, and enjoy your delicious creation!

For best results, use a kitchen scale for precise measurements. Keep leftovers in the fridge. The flavors deepen overnight.