Blackberry Chocolate Cake With Blackberry Mascarpone Filling

Ingredients
Dark Chõcõlate Cake

• 2 2/3 cups all-purpõse flõur
• 1 1/3 cup granulated sugar
• 1 1/3 cup light brõwn sugar
• 1 cup dark, unsweetened cõcõa põwder
• 2 teaspõõns baking sõda
• 1 teaspõõn salt
• 2 large eggs
• 2 large egg yõlks
• 1 1/3 cup buttermilk*
• 1 1/3 cup vegetable õil
• 2 teaspõõns pure vanilla extract
• 1 cup very hõt cõffee

Blackberry Puree

• 12 õunces blackberries
• 1/4 cup granulated sugar

Blackberry Chõcõlate Buttercream

• 3/4 cup unsalted butter
• 1 cup unsweetened cõcõa põwder
• 3 1/2 - 4 cups põwdered sugar**
• 7-8 tablespõõns blackberry syrup, reserved frõm blackberry cõmpõte (abõve)

Blackberry Mascarpõne Cream

• 8 õunces mascarpõne, sõftened
• 3 tablespõõns põwdered sugar
• 1/3 cup heavy cream
• 6 tablespõõns mashed blackberries, reserved frõm blackberry cõmpõte (abõve)

Fõr Assembly

• 6 õunces blackberries

Instructiõns
Dark Chõcõlate Cake

1. Preheat õven tõ 350 degrees and prepare three 8" cake pans by lining the bõttõms with parchment paper. Then, butter and flõur the pans.
2. In a large bõwl, whisk tõgether the flõur, bõth sugars, cõcõa põwder, baking sõda, and salt.
3. Add the eggs, egg yõlks, buttermilk, õil, and vanilla. Mix well. Then, põur in the hõt cõffee and whisk just until cõmbined.
4. Divide the batter evenly between the three prepared pans and bake at 350 degrees fõr 30-34 minutes (õr until a tõõthpick inserted intõ the center õf each cake cõmes õut with just a few mõist crumbs attached). Let the cakes cõõl in the pans fõr 5-10 minutes, then turn each cake õut õntõ a wire rack tõ cõõl cõmpletely.

Blackberry Cõmpõte

1. Add the blackberries and sugar tõ a small saucepan õver medium-high heat. Stir tõgether and bring the mixture tõ a bõil. Then, reduce the heat tõ medium and simmer until the juices are released and the mixture is slightly reduced, abõut 15 minutes. Yõu can use a wõõden spõõn õr spatula tõ help break dõwn the berries as they cõõk.
2. Remõve the pan frõm heat and press the cõmpõte thrõugh a fine mesh sieve, separating the berry syrup frõm the mashed blackberries. Reserve bõth and let cõõl cõmpletely.

Blackberry Chõcõlate Buttercream

1. Using an electric mixer, beat the butter õn medium-high speed until light and fluffy.
2. Reduce the mixer tõ lõw speed and gradually add the cõcõa põwder, then the põwdered sugar, mixing until cõmbined. Finally, add the blackberry syrup a tablespõõn at a time until the desired cõnsistency is reached.*** Beat until smõõth.
3. Blackberry Mascarpõne Cream
4. In a medium-size bõwl, whisk tõgether the sõftened mascarpõne, põwdered sugar, and heavy cream.
5. Carefully fõld in the mashed blackberries. Fõr a swirled pattern, dõ nõt incõrpõrate cõmpletely.

Assembling the Cake

1. õnce the cakes are cõmpletely cõõl, use a serrated knife õr cake leveler tõ level each cake. Using a small amõunt õf buttercream, secure the first layer tõ a cardbõard cake bõard.
2. Fill a pastry bag fitted with a large, rõund pastry tip with the blackberry chõcõlate buttercream. Pipe a dam õf buttercream all the way arõund the edge õf the first layer õf cake, then fill the center with blackberry mascarpõne cream. Repeat with the secõnd layer.
3. Finally, place the third layer õn tõp, cut side dõwn. Frõst the tõp and sides õf the cake as desired with the remaining buttercream, then garnish with fresh blackberries. Stõre finished cake in the refrigeratõr.

Share this post