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Red Wine Chocolate Cake with Blackberries

5 from 2 votes
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Ingredients
  

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup dark Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk, or 1 cup milk with 1 Tbsp vinegar
  • 1 cup red wine
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/2 cup blackberry preserves

Chocolate Buttercream Frosting

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 4 Tbsp cocoa
  • 3-5 Tbsp 10% cream
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 350ºF. Butter and line three 8-inch round baking pans with parchment paper. Butter parchment.
  • In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  • Prepare frosting by combining all ingredients in a large bowl and beating until light and fluffy.

To assemble: Place one layer, flat side down, on a serving platter. Spread half of the blackberry preserves evenly on top, followed by approximately 1/2 cup of buttercream. Position second layer on top and press to adhere. Repeat with remaining preserves, another 1/2 cup of buttercream, and final cake layer. Cover all sides and top with remaining buttercream. Serve with fresh blackberries (optional)