I usually use Valentine’s Day as an excuse to make something ridiculously decadent and pink. I did really well this year.

The frosting isn’t raspberry or strawberry: it’s blackberry. I love a little blackberry jam on my toast but can’t eat more than a thin layer. The sour berry lends itself perfectly to sweet frosting! It makes an extremely rich and deep flavor, rather than something too sweet.

And the decorating was really easy too. Get a 1M or 2M decorating tip, make a circle, and then swirl around the circle two or three times! My frosting was a tiny bit too runny, but that’s okay. My decorating inspiration came from the wonderful I am Baker, who posted a great rose tutorial here.

Hershey’s Perfectly Chocolate Cake

2 c sugar
1 ¾ c all-purpose flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Blackberry Buttercream Frosting adapted from Sammyw

1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar

Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.

Gradually add powdered sugar until you reach the desired consistency.

To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.

41 Comments

  1. Oh my, that looks and sounds amazing! Just added seedless blackberry jam to my shopping list!

  2. Love it! This cake looks so pretty and decadent, and I love the idea of blackberries plus chocolate. Yum!

  3. That cake looks delicious! The creaminess of the butter paired with the acidity from the berry, what a great combination and it gives the icing a beautiful colour. :)

  4. This has to be one of the most lovely cakes I have seen in the longest time. It is just perfection and I love the use of blackberry jam. The color is just gorgeous and the chocolate cake sounds like a divine match with the frosting.

  5. Blackberry and chocolate, how super sexy! And of course the pink buttercream roses look fabulous.

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  7. Thanks for commenting on my blog. Sweet!! The icing you made sounds super, duper yum. I’ve got to try it!!

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  9. The cake is delicious, however. I think the frosting would be better with real blackberries! :)

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  11. Great post. Some people say chocolate is better then anything. We have to agree 100%. Have to revisit this post.

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  13. I am having a problem with reading the amounts of the ingredients…there are odd symbols and i am not sure of the amounts of each ingredient. Looks like a perfect cake and frosting!

    • Alyssa Reply

      Thank you for letting me know! Looks like my formatting got a bit messed up when I moved my website over. It should be all fixed now! :)

  14. hi! :)
    thank you for the GORGEOUS recipe!! only one question. Seedless puree of berries: would it help?

    • Alyssa Reply

      I think that would be wonderful! You’ll just want to make sure to try to match the consistency and flavor of the jam–you don’t want your frosting to be too runny! Let me know how it goes!

  15. oh thank you!! gonna try it soon on my little brother’s bday!!

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  17. Frances Ambrose Reply

    Have made my own choc cake…but can wait to trying out this frosting yum! looks delicious…will let you know how it goes:-)

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  19. I experimented with this tonight (vanilla cake, blackberry butter cream filling, chocolate cream cheese frosting around the cake) and I really liked it. However, I never got the same color you did. Mine looked much more purple. Also, I found 1/2 cup to not be enough. I ended up adding an entire jar and I still could have added more if I had it. I love chocolate and tart things together.

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