Description
Quick blackberry chocolate cake is a rich, moist chocolate layer cake filled with tangy blackberry jam, topped with chocolate icing and fresh blackberries ready in under an hour using a boxed mix. Perfect for birthdays, holidays, or last-minute desserts. Easily made gluten-free or vegan.
Ingredients
– 1 (425g) box Betty Crocker Devil’s Food Cake Mix (or gluten-free chocolate cake mix)
– 1 (330ml) can fizzy cola (regular or diet)
– 300g fresh blackberries (plus extra for garnish)
For Assembly & Topping:
– 1 (400g) tub Betty Crocker Chocolate Icing (or dairy-free alternative)
– 3 heaping tbsp blackberry jam
– Vegan whipped cream (optional, for serving)
Instructions
- Preheat oven to 180°C (350°F) / 160°C fan / Gas 4.
- Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- In a large bowl, combine cake mix and about 200g of blackberries (reserve the rest for topping).
- Pour in the entire can of fizzy cola. Gently fold until just combined (do not overmix).
- Divide batter evenly between prepared tins.
- Bake for 25 minutes, or until cakes spring back when touched and a skewer comes out clean.
- Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate.
- Spread evenly with blackberry jam.
- Place second cake layer on top.
- Spread a thin layer of chocolate icing over the top (optional: crumb coat sides).
- Top with remaining chocolate icing, fresh blackberries, and a dollop of whipped cream if desired.
Notes
– Fizzy cola replaces eggs and oil it’s the secret to this ultra-moist, no-fuss cake.
– Use ripe, firm blackberries for best flavor and to prevent excess moisture.
– Gluten-free: Use certified gluten-free chocolate cake mix and check icing label.
– Vegan: Choose vegan cake mix, vegan chocolate icing, and skip or use plant-based whipped cream.
– Jam substitute: Raspberry or mixed berry jam works well.
– Storage: Keep covered at room temperature for 3 days or refrigerated for 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake, without whipped cream)
- Calories: ~380
- Sugar: 36g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg (varies with icing - use vegan for 0mg)