t’s hard to believe, but today Flour Covered Apron officially turns one year old! When I started this blog a year ago, I wasn’t sure where exactly it would take me. I just knew that I a) needed a creative outlet for my rediscovered addiction to baking, and b) wanted to connect with a larger community of passionate bakers!

I’d be lying if I didn’t acknowledge there have been a lot of ups and downs with my blog. It’s quite literally been the product of my blood, sweat, and tears over the past year, and while I’ve often felt proud & excited, there’ve also been many days where I’ve just felt like quitting.

Blackberry Chocolate Cake + Blackberry Mascarpone Filling
Three layers of dark chocolate cake, filled with blackberry mascarpone cream and frosted with a fudgy blackberry chocolate buttercream.

 Course Dessert
 Cuisine American
 Keyword blackberries, buttercream, cake, chocolate, dark chocolate, mascarpone
 Cook Time 30 minutes
 Servings 1 eight-inch cake


Dark Chocolate Cake
2 2/3 cups all-purpose flour
1 1/3 cup granulated sugar
1 1/3 cup light brown sugar
1 cup dark, unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 large egg yolks
1 1/3 cup buttermilk*
1 1/3 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup very hot coffee
Blackberry Puree
12 ounces blackberries
1/4 cup granulated sugar
Blackberry Chocolate Buttercream
3/4 cup unsalted butter
1 cup unsweetened cocoa powder
3 1/2 - 4 cups powdered sugar**
7-8 tablespoons blackberry syrup, reserved from blackberry compote (above)
Blackberry Mascarpone Cream
8 ounces mascarpone, softened
3 tablespoons powdered sugar
1/3 cup heavy cream
6 tablespoons mashed blackberries, reserved from blackberry compote (above)
For Assembly
6 ounces blackberries
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Dark Chocolate Cake
Preheat oven to 350 degrees and prepare three 8" cake pans by lining the bottoms with parchment paper. Then, butter and flour the pans.
In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt.
Add the eggs, egg yolks, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined.
Divide the batter evenly between the three prepared pans and bake at 350 degrees for 30-34 minutes (or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached). Let the cakes cool in the pans for 5-10 minutes, then turn each cake out onto a wire rack to cool completely.
Blackberry Compote
Add the blackberries and sugar to a small saucepan over medium-high heat. Stir together and bring the mixture to a boil. Then, reduce the heat to medium and simmer until the juices are released and the mixture is slightly reduced, about 15 minutes. You can use a wooden spoon or spatula to help break down the berries as they cook.
Remove the pan from heat and press the compote through a fine mesh sieve, separating the berry syrup from the mashed blackberries. Reserve both and let cool completely.
Blackberry Chocolate Buttercream
Using an electric mixer, beat the butter on medium-high speed until light and fluffy.
Reduce the mixer to low speed and gradually add the cocoa powder, then the powdered sugar, mixing until combined. Finally, add the blackberry syrup a tablespoon at a time until the desired consistency is reached.*** Beat until smooth.
Blackberry Mascarpone Cream
In a medium-size bowl, whisk together the softened mascarpone, powdered sugar, and heavy cream.
Carefully fold in the mashed blackberries. For a swirled pattern, do not incorporate completely.
Assembling the Cake
Once the cakes are completely cool, use a serrated knife or cake leveler to level each cake. Using a small amount of buttercream, secure the first layer to a cardboard cake board.
Fill a pastry bag fitted with a large, round pastry tip with the blackberry chocolate buttercream. Pipe a dam of buttercream all the way around the edge of the first layer of cake, then fill the center with blackberry mascarpone cream. Repeat with the second layer.
Finally, place the third layer on top, cut side down. Frost the top and sides of the cake as desired with the remaining buttercream, then garnish with fresh blackberries. Store finished cake in the refrigerator.

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