Blackberry Wine Chocolate Cake


Cake Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs

  • 1 cup buttermilk
  • 1 cup St. James blackberry wine
  • 1/2 cup olive oil
  • 2 teaspoons vanilla extract

Frosting Ingredients

  • 2 cups (4 sticks) butter, softened and cut into cubes (2 salted, 2 unsalted)
  • 3 3/4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup blackberry preserves

Cake Instructions

  1. Preheat oven to 350°. Butter and flour three 8 inch round cake pans.
  2. In a large mixing bowl, combine sugar, flour, cocoa, baking soda, baking powder, whisking until thoroughly combined.
  3. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated.
  4. Divide batter evenly among prepared pans, then bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and place on a wire rack until cool.

Frosting Instructions

  1. Beat butter on medium speed until pale and creamy.
  2. Add powdered sugar, a little at a time, mixing well after each addition.
  3. Add cream and vanilla extract and beat until light and fluffy.
  4. Add more cream as needed to achieve desired consistency.

Cake Assembly Instructions

  1. Place preserves in a bowl and whisk for easier spreading. Then level each cake layer.
  2. Place one layer, flat side down, on a cake stand or serving platter. Spread half of the blackberry preserves evenly on top, followed by approximately 1/2 cup of buttercream.
  3. Position second layer on top and press to adhere. Repeat with remaining preserves, another 1/2 cup of buttercream, and final cake layer, flat side up.
  4. Cover the entire cake with a thin layer of buttercream, then refrigerate for about 15 minutes to allow this crumb coat to set.
  5. Remove cake from refrigerator and frost with remaining buttercream before returning cake to the refrigerator for at least 30 minutes.


Try with other St. James Winery fruit wines and matching preserves/jams.

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