Blackberry Chocolate Cake with Figs & Salted Caramel
This blackberry chocolate cake with caramel glaze is an easy yet elegant dessert that will quickly become your absolute favorite chocolate cake recipe. Whether you’re hosting a party or enjoying a small family gathering, the richness of the chocolate, tangy blackberries, and buttery caramel make each bite of this cake unforgettable!
Servings: 12 Slices
Calories: 296kcal
Equipment
- Bundt Pan (10 cup capacity - I used the Nordic Ware Party Bundt Cake Pan)
Ingredients
Chocolate Olive Oil Bundt Cake
- 1 ⅔ Cup All-Purpose Flour
- ⅓ Cup Cocoa Powder or Dutch Process Cocoa
- ¾ tsp Baking Powder
- ¾ teaspoon Baking Soda
- 1 Cup & 2 Tbsp Granulated Sugar
- ⅓ cup Brown Sugar
- ¾ cup Buttermilk*
- ⅔ cup Olive Oil
- 1.5 teaspoons Vanilla Extract
- 2 Eggs large, room temperature
- ⅓ Cup + 1 tablespoon Hot Water
- 2 oz Hot Espresso
Caramel Glaze
- 1 ¼ cup Granulated Sugar
- ¾ cup Heavy Cream
- 3 Tablespoons Unsalted Butter room temperature
- ½ teaspoon Sea Salt
Garnish
- Fresh Blackberries
- Fresh Figs
Instructions
Chocolate Bundt Cake
- Preheat oven to 350°F
- Grease bundt pan - for bundt pans I tend to prefer using a baking spray with flour to make sure that every nook and cranny is properly greased.
- Add dry ingredients into a large bowl and whisk together to combine.1 ⅔ Cup All-Purpose Flour , ⅓ Cup Cocoa Powder, ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda, 1 Cup & 2 tablespoon Granulated Sugar, ⅓ cup Brown Sugar
- In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs¾ cup Buttermilk*, ⅔ cup Olive Oil, 1.5 teaspoons Vanilla Extract, 2 Eggs
- Add the wet ingredients to the dry ingredients, whisking to combine.
- Incorporate hot water and espresso to the wet ingredients, whisking until everything is incorporated⅓ Cup + 1 tablespoon Hot Water, 2 oz Hot Espresso
- Pour cake batter into prepared pan - make sure not to overfill. The Bundt pan should be no more than ⅔ of the way full
- Bake for 50-55 minutes or until a toothpick or knife when inserted comes out clean
- Let the cake cool in he bundt pan for 15 minutes before inverting onto a cooling rack
Caramel Glaze
- Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure you continue to stir the sugar every minute or so in order to prevent it from burning!1 ¼ cup Granulated Sugar
- Add the cream, butter, and salt to the amber melted sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.¾ cup Heavy Cream, 3 Tablespoons Unsalted Butter , ½ teaspoon Sea Salt
- Pour caramel into a glass container and allow it to cool slightly before glazing.
Assembly
- Pour caramel onto cooled bundt cake and garnish with fresh blackberries and figs before serving!Fresh Blackberries, Fresh Figs
Notes
Storing Instructions
Store any leftover blackberry chocolate cake in an airtight container at room temperature for up to 3 days. If the cake has been glazed and garnished, store it in the fridge to keep the berries fresh.
Expert Tips
- Use Room-Temperature Ingredients: Bring your eggs and buttermilk to room temperature for a smooth, lump-free batter.
- Grease the Bundt Pan Well: A good grease will help the cake release easily, preserving its shape.
- Cool Completely Before Glazing: Make sure the cake is fully cooled on a wire rack before adding the glaze!
- Garnish Just Before Serving: Add the blackberries, figs, and caramel just before serving to keep the berries fresh and juicy!
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 222mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 64IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 1mg
