Blackberry Chocolate Cake + Blackberry Mascarpone Filling

Three layers of dark chocolate cake, filled with blackberry mascarpone cream and frosted with a fudgy blackberry chocolate buttercream.

Dark Chocolate Cake
2 2/3 cups all-purpose flour
1 1/3 cup granulated sugar
1 1/3 cup light brown sugar
1 cup dark, unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 large egg yolks
1 1/3 cup buttermilk*
1 1/3 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup very hot coffee
Blackberry Puree
12 ounces blackberries
1/4 cup granulated sugar
Blackberry Chocolate Buttercream
3/4 cup unsalted butter
1 cup unsweetened cocoa powder
3 1/2 - 4 cups powdered sugar**
7-8 tablespoons blackberry syrup, reserved from blackberry compote (above)
Blackberry Mascarpone Cream
8 ounces mascarpone, softened
3 tablespoons powdered sugar
1/3 cup heavy cream
6 tablespoons mashed blackberries, reserved from blackberry compote (above)
For Assembly
6 ounces blackberries
Dark Chocolate Cake
Preheat oven to 350 degrees and prepare three 8" cake pans by lining the bottoms with parchment paper. Then, butter and flour the pans.
In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt.
Add the eggs, egg yolks, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined.
Divide the batter evenly between the three prepared pans and bake at 350 degrees for 30-34 minutes (or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached). Let the cakes cool in the pans for 5-10 minutes, then turn each cake out onto a wire rack to cool completely.

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