Recipe Summary test

30 mins
1 hr 10 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Heat a 10-inch cast-iron skillet over medium. Add the blackberries, 1/2 cup granulated sugar, the brown sugar and the liqueur. Cook, stirring constantly and lightly crushing the berries, reducing the heat as needed to prevent burning, until a loose jam forms, about 25 minutes. Remove from the heat; stir in 1 tbsp. butter. Let cool.

  • Preheat the oven to 325 degrees . Sift the flour, cocoa powder, baking powder and 1/4 tsp. salt into a medium bowl. In a medium metal or glass bowl set over a saucepan of gently simmering water, heat the chocolate and the remaining 6 tbsp. butter, whisking frequently, until smooth, 3 to 5 minutes. Whisk in the very hot water; remove the bowl from the saucepan. Whisk in 1 cup granulated sugar (the mixture will be grainy). Whisk in the eggs, one at a time, beating to blend between additions, then whisk in the vanilla.

  • Whisk half the dry ingredients into the chocolate mixture. Whisk in the buttermilk, then the remaining dry ingredients.

  • In a medium bowl, gently toss the raspberries, lemon juice and remaining 1/4 cup granulated sugar. Scatter over the blackberry jam in the skillet. Spread the batter on top in an even layer.

  • Bake the cake, rotating the skillet halfway through baking, until the juices bubble at the edges and a tester inserted into the center comes out clean, about 40 minutes.

  • Let the cake cool in the skillet 15 minutes, then run a butter knife around the edge to loosen. Place a serving plate on top of the skillet; carefully invert the cake onto the plate. Slice into wedges and serve with vanilla ice cream, creme fraiche or fresh whipped cream.