Recipe: Chocolate Coffee Cake with Blackberry Filling & Nutmeg Frosting

The following is a recipe I adapted from a chocolate cake recipe at Add A Pinch. The dark brown sugar and hot coffee result in a very moist, not-too-sweet chocolate cake that’s TO DIE FOR:



  • 2 cups all-purpose flour
  • 2 cups dark brown sugar
  • ¾ cup Hershey’s cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1 stick butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup bold hot coffee

Filling: 2-4 tablespoons blackberry preserves or jam (if you get the low sugar kind you’ll find this adds a nice tart contrast with your cake)

Frosting: I highly recommend this Buttercream Frosting Recipe. I sprinkled nutmeg on top of mine for an extra pop of flavor and to hide the chocolate cake crumbs that showed through 🙂


  1. Preheat oven to 350º F
  2. Prepare two 8-inch round cake pans by spraying with baking spray and lightly flouring. Don’t skip the flouring part or these babies will stick in the pan because they’re so moist!
  3. In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt a large bowl.
  4. In another bowl, melt your butter, then add brown sugar, eggs, vanilla extract, milk, and hot coffee, and blend until the sugar dissolves and the mixture is slightly bubbly on top.
  5. Mix your wet ingredients thoroughly with your dry ingredients. This will result in a very thin cake batter not suitable for cupcakes (unless you’re a wiz with a ladle) but perfect for cake pans.
  6. Pour batter evenly between your two oiled and floured cake pans. Bake for 25-30 minutes, or until a toothpick in the center comes out clean.
  7. Once they’re done, let them cool for about 10 minutes before removing them from the pan to cool completely.
  8. After the cakes have cooled, slather your blackberry preserves in between the layers and frost that beauty!

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