Double Dark Chocolatey Chip Blackberry Cake

Tiffany Bannworth


As a mother to seven sons, I love making truly unique cake recipes for each birthday. Everyone just loved this cake. I recommend this to anyone looking to have a nice treat on a special day. Not only does this serve as a birthday cake, but also a decadent tea time sweet.

Tea pairing for this cake: either Earl Grey or strongly brewed Moroccan Mint.


☆☆☆☆☆ 0 votes

30 Min
40 Min



  • 3 c
    cake flour
  • 1 c
  • 1/2 c
    dark brown sugar
  • 1 c
    dark chocolate cocoa powder
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 2
  • 1 c
    shortening, butter flavor
  • 1/2 c
    vegetable oil
  • 1 Tbsp
  • 1 tsp
    instant coffee powder
  • ·
    enough whole milk to blend well
  • 1 jar(s)
    blackberry jam
  • 1 bag(s)
    dark chocolate chips
  • 1 c
    candied pecans (optional)

  • 2 pkg
    cream cheese
  • 1 stick
    butter, unsalted
  • 2 Tbsp
    blackberry jam
  • 1 Tbsp
    dark chocolate cocoa powder
  • 1 tsp
  • 1 c
    confectioners' sugar (add in parts)
  • 1 dash(es)
    whole milk

  • 1 pt
  • 1 pt
  • 1 Tbsp
    confectioners' sugar
  • 2 Tbsp
    dark chocolate cocoa powder

How to Make Double Dark Chocolatey Chip Blackberry Cake


  1. Preheat oven to 350F.
  2. In a large mixing bowl, beat sugars, eggs, vanilla, oil, and shortening. Be sure to add in parts until all blended.
  3. Add cocoa, flour, salt, coffee, and baking powder, also in parts. Blend for one minute.
  4. Add milk, as needed to make a nice cake batter consistency.
  5. Blend 2 heaping tablespoons of jam into batter.
  6. Stir in chocolate chips and pecans.
  7. Pour into a greased baking pan.
  8. Drop spoonfuls of jam until only two tablespoons of jam are left in the jar. Marble the jam into the batter.
  9. Cook cake until a toothpick comes out clean.
  10. Allow to cool completely.
  11. In a clean mixing bowl, add all frosting ingredients. I recommend adding confectioners' sugar in parts for desired sweetness. Beat until a smooth consistency. Add milk as needed.
  12. Apply to a cooled cake.
  13. Decorate with fresh berries.
  14. In a small bowl, mix cocoa powder and confectioners' sugar.
  15. Pour through a sieve to dust cake.

Printable Recipe Card

About Double Dark Chocolatey Chip Blackberry Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: English
Dietary Needs: Wheat Free Soy Free
Other Tags: For Kids Heirloom

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