Description
A rich, romantic dessert with bold coffee, deep chocolate, and juicy blackberries. Each bite tells a story—sweet, soulful, unforgettable.
Ingredients
For the Chocolate Cake Layers:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup freshly brewed strong coffee (hot)
For the Coffee-Infused Cream Filling:
1 cup heavy cream
8 oz mascarpone or cream cheese
⅓ cup powdered sugar
1–2 tbsp espresso or cold brew concentrate
1 tsp vanilla extract
For the Blackberry Layer:
1 ½ cups fresh or frozen blackberries
2 tbsp sugar
1 tsp lemon juice
Optional: 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish & Assembly:
Chocolate shavings or curls
Extra blackberries
Cocoa powder (for dusting)
Whipped cream or ganache (optional)
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pans.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in the hot coffee.
Pour into pans and bake for 30–35 minutes. Let cool completely.
Prepare the Blackberry Compote:
In a saucepan, heat blackberries, sugar, and lemon juice over medium heat.
Simmer for 8–10 minutes. For a thicker layer, stir in the cornstarch slurry and cook for 2 more minutes. Let cool.
Whip the Coffee Cream Filling:
In a chilled bowl, beat cream until soft peaks form. In a separate bowl, beat mascarpone with powdered sugar, vanilla, and espresso. Gently fold in the whipped cream. Chill until needed.
Assemble the Cake:
Place one cake layer on a plate. Spread a layer of coffee cream, then spoon over blackberry compote. Repeat with remaining layers. Finish with cream or ganache on top.
Garnish & Serve:
Top with blackberries, chocolate curls, and a dusting of cocoa. Chill for 30 minutes before slicing for clean layers.
Notes
Use high-quality cocoa and real espresso for the most depth of flavor.
The blackberry compote can be made 2–3 days in advance.
Substitute raspberries or cherries for a twist.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-American Fusion
