blackberry cake

With a chocolate cake as a base, this blackberry chocolate cake will be hit with all dark chocolate lovers! Both the cake filling and the buttercream have blackberry jam for a fruit-filled flavor.&nbsp;

Blackberry Chocolate Cake

chocolate cake mix ((any brand))

eggs

milk

blackberry jam

unsalted butter ((room temperature))

sugar

cocoa powder ((sifted))

heavy cream

vanilla extract

salt

Black food coloring

chocolate chips

Chocolate shards

Blackberries

Black grapes

Cherries

Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with nonstick cooking spray; set aside.

Mix cake mix, eggs, oil and milk together in a large bowl, mixing until combined.

Divide the batter between the prepared pans and bake 27-32 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes, then remove cakes from pans to a cooling rack to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth and nearly white in appearance.

Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl.

Add the cocoa powder and mix until fully combined.

Add the heavy whipping cream, jam, vanilla extract, salt and a few drops of food coloring and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.

Spoon some frosting into a piping bag or zipper bag and set aside for decorating.

Trim the domed tops off the cakes as needed. Place one layer of cake on a cake plate.

Using the buttercream in the bag, pipe a ring of buttercream around the edge of the bottom cake layer. Spread ½ of the jam inside the ring and spread evenly. Pipe a bit more buttercream on top of the jam and smooth out.

Top with the second layer of cake, then repeat the process.

Spread a thin crumb coat layer of buttercream over the entire cake, smoothing it out as best as possible.

Freeze the cake for 30 minutes before applying a second layer of buttercream to cover the cake.&nbsp;

Heat the chocolate and heavy cream in a microwave safe bowl for 30 seconds. Stir well. Continue to heat in 15 second intervals, stirring between each interval, until the chocolate is melted smooth. Allow the ganache to cool.&nbsp;

Make sure the cake is cool from freezing and that the ganache has cooled. Drizzle the ganache onto the center of the cake and push it towards the edges of the cake so it drips down.

For the ganache:

Decorate the top of the cake by placing chocolate shards in the center. The heap fresh cherries, blackberries and grapes on the cake as desired.

Refrigerate the cake until serving.

To decorate:

A beautiful loaf cake recipe: moist and delicious rhubarb loaf cake with blackberries, cinnamon and brown sugar.

Rhubarb Loaf Cake with Blackberries and Brown Sugar

cake:

brown sugar (9.5 oz/ 1 ½ cups)

60 ml vegetable oil (2 oz/ ¼ cup)

120 ml buttermilk

170 g creamy yogurt (6 oz/ 2/3 cup)

g all-purpose flour (10.5 oz/ 2 ½ cups)

baking soda

fine sea salt

rhubarb

blackberries (6 oz/ 1 2/3 cup)

Topping:

unsalted butter

cinnamon

g sugar

Preheat the oven

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter two loaf pans, about 23x12 cm/ 9x5 inch.

Prepare rhubarb

Prepare rhubarb: Wash the rhubarb, you don&#39;t have to peel it. Discard the leaves as they are poisonous. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise. Set aside.

Mix wet ingredients

Mix wet ingredients: Place the brown sugar, the oil, and the egg in a large bowl and beat until blended. Add the buttermilk, yogurt, and vanilla extract and blend again.

Add dry ingredients

Add dry ingredients: In another bowl, the flour, baking soda, and salt. Gradually add the flour mixture to the sugar mixture.

Add berries

Halve the blackberries if they are large and fold them into the batter together with the sliced rhubarb.

Add to pan

Divide the mixture between the two loaf pans.

Rhubarb loaf cake:

Make topping

Melt the butter in a small pan. Remove from the heat and stir in the cinnamon and the sugar, you will obtain some kind of sugar lumps. Dollop the lumps evenly over the batter in the pans.

Bake

Bake for 50 minutes or until a toothpick inserted in the middle of the loaf cake comes out with only a few crumbs hanging to it.

Cool

Cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.

Studded with almonds and oozing with fresh berries, Blackberry Upside-Down Cake is a delicious summer twist on the popular pineapple dessert!

Blackberry Upside-Down Cake

butter (at room temperature)

eggs (at room temperature)

almond extract

cake flour

baking powder

buttermilk

almonds

butter (melted)

brown sugar

blackberries

Almond extract

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat your oven to 350°F and spray a 10-inch skillet with nonstick spray with flour.

Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine. Gradually blend in 1/2 cup of the cake flour, the baking powder, and the salt, then stir in half of the buttermilk. Mix in another 1/2 cup of the flour and the remaining buttermilk, then blend in the remaining flour until just combined. Stir in the almonds by hand.

Pour the melted butter into the skillet and stir in the brown sugar. Arrange the blackberries over the butter/brown sugar mixture and then pour the batter over the blackberries. Bake for 40 to 45 minutes or until the cake tests done with a toothpick.

When the cake comes out off the oven, run a knife or thin spatula around the edges of the skillet to loosen the cake. Allow to cool in the skillet for 10 to 15 minutes. Run the knife around the edges again, lay a plate on top of the cake, and quickly invert. Allow to sit for a minute before carefully lifting off the skillet, replacing any berries that may have stuck to the pan. Allow the cake to cool completely before slicing and serving.

This delicious blackberry cake tasted like the best of late summer in a slice. With sweet-tart blackberry jam between the cake layers, and a creamy blackberry cream cheese frosting, this summery corn cake is the best way to enjoy the fruits of the July, August, and September seasons!

Rosemary Honey Cake With Blackberry Buttercream

sugar-free pectin

honey

cornmeal

olive oil

lemon juice

vanilla etxract

rosemary (finely chopped)

unsalted butter (softened)

cream cheese (softened)

In a medium saucepan, bring all ingredients to a boil over medium heat. Reduce heat to medium low and continue cooking until the mixture thickens, about 8 to 10 minutes, stirring the mixture and crushing the blackberries with the end of a wooden spoon. Remove from heat and set aside to cool completely.

Blackberry Jam

Preheat the oven to 350 degrees Fahrenheit. Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until well blended. Set aside.

In an electric mixer fitted with a paddle attachment, beat together the eggs, sugar, and honey at medium speed until thick, about 1 minute. Add the olive oil, lemon juice, and vanilla extract and mix until combined. Add the flour mixture to the batter in thirds until completely incorporated, then stir in the rosemary. Evenly distribute the batter between 3 well-greased and lightly-floured 8-inch cake pans.

Place the pans in the oven and bake for 30-35 minutes, or until the tops of the cakes turn golden brown and a toothpick inserted into the cake comes out clean. Remove the cakes from the pans and place on a wire rack to cool completely.

Rosemary Honey Cake

While the cakes are baking, make the frosting. Beat the butter in the bowl of an electric stand mixer fitted with the paddle attachment at medium high speed until fluffy, about 3 minutes. Add the cream cheese and beat until smooth and fluffy and fully incorporated into the butter mixture, stopping to scrape down the sides of the bowl if needed, beating about 2 minutes more.

Reduce speed to low and add the powdered sugar in 4 increments, mixing until incorporated before adding the next bit. Add the vanilla extract, salt, and 2 tablespoons of the blackberry jam and mix until completely smooth.

Measure out two separate 1/3 cups of the icing and place each 1/3 cup in a separate bowl. Add 1 teaspoon of the blackberry jam to one bowl and stir until smooth. And add 1 *tablespoon* of blackberry jam to the *other* bowl and stir until smooth. So you&#x27;ll now have three shades of frosting, the palest shade in the big mixing bowl, a medium shade in a little bowl, and the deepest shade in the other little bowl.

Layer the cake with the jam between each layer. Frost the entire outside of the cake lightly with the palest shade (from your large mixing bowl). Ice the bottom third of the sides of the cake with the deepest shade, then ice the middle third of the sides of the cake with the medium shade, and lastly, ice the top third of the sides of the cake with the lightest shade. Serve immediately.

Blackberry Buttercream

Recipe Question: The frosting recipe includes 1/2 + 2Tsp granulated sugar. But I didn’t see when to incorporate in the instructions so I added it in at the end, which gave the frosting a crunchy texture.

Everything looks, elegant, delicious and original and full of art. I can imagine the tastes.

I LOVE this cake! I made it for a wedding recently and it was a huge hit! I struggled with the baking portion though. My cakes sank! Like more than half way down and I don't know why?! Any tips? Insight?! I made 3 batches with all the same results.  I have 3 more orders for this cake and cannot afford to waste so much product!

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