Description
This decadent and unique chocolate cake is infused with the subtle earthiness of sage and the sweet-tart burst of blackberries. Perfect for those looking to try something a little different, this cake combines rich cocoa with aromatic herbs and juicy berries, making every bite a delightful experience!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup fresh sage leaves, finely chopped
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup blackberries (fresh or frozen)
- 1/4 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Stir in the chopped sage.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk, until the batter is smooth.
- Gently fold in blackberries and chocolate chips.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before serving. Optionally, top with extra blackberries and a dusting of powdered sugar.
Notes
- For a more intense flavor, try adding a bit of sage to the frosting as well.
- If blackberries are out of season, substitute with other berries like raspberries or blueberries.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Sugar: 22g
- Fat: 16g
- Carbohydrates: 42g
- Protein: 4g