Blackberry Cake With White Chocolate Buttercream Food

BLACKBERRY CHOCOLATE CAKE

Blackberry Chocolate Cake image

This blackberry chocolate cake is the most amazingly moist and rich, layered chocolate cake filled with a simple whipped vanilla buttercream and fresh blackberry curd. Three gorgeous layers of extreme chocolatey flavour and tangy blackberry.

Provided by Marie Roffey

Categories Afternoon Tea Birthday Dessert Snack Sweets

Time 1h15m

Number Of Ingredients 20

Ingredients

1 batch homemade blackberry curd ((notes))
1 cup hot water ((250ml))
2 teaspoons instant coffee powder
295 g plain (all-purp) flour ((2 ¼ cups / 10.4oz))
110 g dutch process cocoa ((1 cup / 3.9oz))
1 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
200 g white granulated sugar ((1 cup / 7oz))
150 g dark brown sugar, packed ((¾ cup / 5.3oz))
2 large eggs, room temp
2 teaspoons vanilla extract
1 cup buttermilk ((250ml))
226 g unsalted butter, softened ((1 cup / 2 sticks))
260 g icing (powdered) sugar ((2 cups / 9.2oz))
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon cocoa, any type (extra)
Fresh berries and chocolate curls to top

Steps:

Make the blackberry curd and chill until required.

Nutrition Facts : ServingSize 182 g, Calories 588 kcal

BLACKBERRY CAKE

Blackberry Cake image

Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 package white cake mix (regular size)
1 package (3 ounces) raspberry or black cherry gelatin
1 cup canola oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup sweetened shredded coconut
1 cup chopped pecans
ICING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
4 to 5 tablespoons milk
1/2 cup fresh or frozen blackberries, crushed
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

Steps:

In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.

GRANDMA'S BLACKBERRY CAKE

Grandma's Blackberry Cake image

I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Optional: Whipped cream and confectioners' sugar

Steps:

Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

More about "blackberry cake with white chocolate buttercream food"

BLACKBERRY CAKE WITH WHITE CHOCOLATE BUTTERCREAM

Web Sep 24, 2019 How to make this blackberry cake Making this cake is easy because your stand or hand mixer will do all the work! Step 1: Cream the …
From frostingandfettuccine.com
5/5 (2)
Total Time 1 hr 25 mins
Category Desserts
Calories 588 per serving

Preheat the oven to 350° F and spray 2 9” baking pans with baking spray or line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until fluffy and pale yellow in color.
Add in the eggs one at a time, stopping the mixer before each addition. You may have to scrape down the sides-stop the mixer.

Blackberry Cake With White Chocolate Buttercream Food

BLACKBERRY CHOCOLATE CAKE

This blackberry chocolate cake is the most amazingly moist and rich, layered chocolate cake filled with a simple whipped vanilla buttercream and fresh blackberry curd. Three gorgeous layers of extreme chocolatey flavour and tangy blackberry.

BLACKBERRY CAKE

Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina

GRANDMA'S BLACKBERRY CAKE

I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

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