Chocolate and Blackberry Drip Cake

Indulge Dad this Father’s Day with a chocolate cake to top them all! Filled with delicious blackberry jam and coated in the smoothest chocolate cream cheese icing, it will surely make a Father’s Day to remember.



Cake ingredients

  • 125g plain flour
  • 40g cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120ml vegetable oil
  • 200g golden caster sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 120ml buttermilk

Chocolate cream cheese icing ingredients


  • Preheat oven to 180°C/160°C fan. Grease 2x15cm cake tins and line with parchment paper.
  • Combine the flour, cocoa powder, baking soda and salt together in a large bowl. In a separate medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together. Pour the wet ingredients into the flour mixture and whisk until combined.
  • Divide the cake batter evenly between the prepared cake tins.
  • Bake for around 25–30 minutes or until the cakes are baked through – insert a toothpick into the centre of each cake, they’re done if it comes out clean. Allow cakes to cool in the tins on a wire rack for a while then remove. Allow them to cool completely before icing.
  • Place one of the cooled cakes on your chosen plate or cake stand and spread the jam in an even layer over the top of the cake. Spread a thin layer of icing over the top of the jam.
  • Place the second cake on top of the first and ice the whole cake, turning the plate/cake stand slowly as you coat the sides with a pallet knife, making the finish as smooth as possible.
  • Melt the remaining 70g of chocolate and spoon into a plastic sandwich bag with the corner snipped off, coat the top of the cake with chocolate and then slowly drip chocolate around the edges of the cake, allowing the chocolate to dribble down the sides to create a pretty finish.
  • Decorating the top of the cake with fresh blackberries and enjoy.