Blackberry and Chocolate Cake

This is a great way to combine two of my favourite flavours; chocolate and blackberries.  Remember how in my Bramble Jam post I said if you made the jam a little loose it would be perfect for drizzling, this is the recipe I had in mind.  Using my mothers classic chocolate cake recipe (a family staple and a great cake to build with if baked a little longer), white chocolate cream cheese frosting and blackberries (picked from the garden this year).  These cakes are a treat for everyone who has one! You can also find similar tea sets here, here and here!
What you'll need
Chocolate Cake

225g Butter
225g Caster Sugar
3 Eggs
1 Tbsp Milk
1 Tbsp Treacle
112g Self Raising Flour
112g Cocoa
8-10 Blackberries

White Chocolate Frosting

 112g White Chocolate
225g Cream Cheese
55g Butter
1 Tsp Vanilla
250g Icing Sugar


For the Cake

  1. Preheat the oven to 190ºC.
  2. Line your chosen cake tin or cupcake cases.
  3. Warm the mixing bowl.
  4. Cream Butter and Sugar together until light and fluffy.
  5. Stir in the Eggs, followed by the Milk and the Treacle, mix lightly.
  6. Sift the Cocoa and Flour into the batter and fold in completely being careful not to over mix.
  7. Pour the mix into your tin/s and then take your washed Blackberries and press them lightly into the batter. If your making cupcakes use one per cake, for a large cake evenly distribute them around the cake. Press them till they are just under the surface of the batter.
  8. Bake for 40-45mins.

To make the Frosting

  1. Break the White Chocolate into small pieces and microwave in 20sec blasts until melted. Stir in between each one (this will prevent the chocolate over heating).
  2. Cream the Butter, Cream cheese and Vanilla, then add the Chocolate and mix thoroughly. (Make sure the Butter and Cream Cheese are both room temperature).
  3. Slowly add the Icing Sugar and beat until smooth and light.
  4. If your mix is a bit wet it may need cooling, place the frosting in the fridge for 30mins and then whisk again before using.

To decorate the cakes

  • Frost the tops of the cupcakes, I used a star nozzle to pipe mine and then take your loose bramble jam and drizzle it in a cross across the top, then add a fresh blackberry to top it off.
  • To frost the cakes, I smothered both layers and then filled the middle with blackberries, you could do this to the whole cake, it just depends how much frosting you want!  You could also use the jam here if you want for added moisture and taste.