This Decadent Chocolate Fudge Marion Blackberry Cake is lusciously rich, filled with two layers of Marion blackberry preserves, and slathered with chocolate fudge frosting! The perfect cake to take to a barbecue or picnic for Memorial Day weekend!

I actually made this cake awhile back for my hubby for his birthday, and though it took him almost a week, he ate almost that whole dang cake all by himself! I had a sliver or two, but he loved it so much, that I just let him go to town on it!

Nothing makes me happier, than to see others enjoy what I make for them! And besides, shouldn’t everyone get a whole chocolate cake for their birthday? I think that should be a new rule! How about you?!

So, to make this cake extra special, and worthy of a birthday, I decided to add not just one, but TWO layers of one of my hubby’s favorites, Marion Blackberry preserves! If you’ve never tried these preserves, I highly recommend that you add this to your foodie bucket list! Truly outstanding flavor!

Though this one starts with a cake mix, you’d never know it! I doctor it up nicely adding espresso, Amaretto Liqueur, dutch-processed cocoa powder, vanilla, and a tiny hint of cinnamon just to bring out all of the wonderful flavors!

Once the cakes are baked, invert them and immediately spread the tops with room temperature preserves. Really lay it on there, and while it’s hot, it will seep into the cake a little! SO, so good!!

Once the cakes have fully cooled, I pop them into the freezer for just a little while, and that “sets” the jam enough that it makes it easy to spread the frosting right over the preserves!

Since I had a whole dinner going on at the same time, I was thankful to start with a mix and canned frosting, but you can certainly make homemade frosting if you’d like.

I simply used a chocolate fudge flavor, and that worked just fine. *Be sure to pick up two cans, though. One can is pretty skimpy for a 2-layer cake.

Since I’m horrible at decorating cakes, and was super pressed for time, I kept this one sleek and simple. But you’ll have plenty of frosting if you feel like doing a little decorating.

Just look how rich and fudgey it turned out!! And believe me when I say, it really had nice flavor and you honestly couldn’t tell that it started from a mix at all!

My hubby was over the moon THRILLED over it, so that’s all that really mattered to us!

I had a sliver with just a little whipped cream, but my hubby is more of a traditionalist and went for the vanilla bean ice cream!

He did get a candle on top, too, but I didn’t get a shot of it in the rush! The ice cream was melting and he was getting antsy for his cake! I sure didn’t blame him, and didn’t make him wait any longer!

This Decadent Chocolate Fudge Marion Blackberry Cake turned out to be the perfect cake for the occasion, and I’m sure this will be a hit at your next celebration, too! Enjoy!!

Enjoy the Memorial Day holiday weekend everybody, and please take time to remember all of our fallen soldiers who gave the ultimate sacrifice so that we may be safe and live in peace.

8 - 12 slices

Decadent Chocolate Fudge Marion Blackberry Cake

Ingredients

1 (15.25 oz.) box Betty Crocker Delights Super Moist Triple Chocolate Fudge Cake Mix (or your own favorite mix or homemade)
1 tsp. instant espresso powder
1/16 tsp. cinnamon
2 Tbl. good dutch-processed cocoa powder such as Rodelle
1 1/8 cups cold water
1/2 cup canola or vegetable oil
1/8 cup Amaretto almond liqueur
1 tsp. vanilla
3 eggs
2/3 cup marion blackberry preserves (*I used Dickenson's)
2 cans chocolate fudge frosting, or homemade

Instructions

Preheat oven to 350ºF for shiny metal pans, or 325ºF for dark or non-stick pans.

Grease (with butter-flavored shortening) and lightly flour 2 - 8-inch or 9-inch round cake pans. Set aside.

In large mixer bowl, add cake mix, espresso powder, cinnamon, and cocoa powder. Mix on Low to combine. Add water, oil, Amaretto, vanilla, and eggs, and beat on Medium for 2 minutes. Scrape sides and bottom of bowl, and beat again just until everything is well mixed.

Pour into pans, dividing batter equally. Level tops, and bake in preheated over for 30 - 35 minutes for 8-inch cakes, or 25 - 30 minutes for 9-inch cakes, or until toothpick inserted in centers comes out clean.

Remove and cool in pans for 10 minutes, then invert cakes onto cooling rack. Invert one cake at a time immediately spreading top with half of the preserves. Invert second cake and repeat. Let cakes cool completely, then pop into fridge for at least 15 minutes to semi-set preserves on tops. (Until tacky to the touch for easy spreading of frosting on top.)

Place one layer, preserves side UP, onto serving plate. Frost top with frosting. Place second layer on top, preserves side UP, and frost that top. Frost sides and chill several hours or overnight, covered with cake cover.

Slice, serve, and enjoy!!