Blackberry Chocolate Cake Food

BLACKBERRY ICEBOX CAKE

Steps:

• Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
• Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
• Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
• Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
• Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
• Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
• To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.

BLACKBERRY CHOCOLATE CAKE

Steps:

• Line and butter a springform of 20cm.
• Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
• Cool for several hours or best overnight.
• Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.

BLACKBERRY CHOCOLATE CAKE

Steps:

• 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.

BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

GRANDMA'S BLACKBERRY CAKE

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.

BEST EVER CHOCOLATE CAKE - RECIPE

Steps:

• Prepare round 20cm baking tin by buttering/oiling surface and the placing grease paper in base and sides.
• Using electric beaters, beat butter and sugar and sifted icing sugar in small mixing bowl until light and fluffy.
• Add eggs gradually beating thoroughly after each addition. Add essence and jam, beat until combined.
• Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour, cocoa and soda alternately with milk. Stir until just combined and the mixture is almost smooth.
• Pour into prepared tin, smooth surface. Bake for 45 minutes in 180 degrees Celsius oven or until skewer comes out clean when inserted in centre. (Please do not overcook your cake as it will dry out!).

GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.

BLACKBERRY & APPLE LOAF

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
• Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
• Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
• Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

JAMMY BLACKBERRY & ALMOND CRUMBLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.
• Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.
• To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.
• If the cake isn't ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.