Autumn is definitely here! It’s suddenly a lot cooler outside, so I feel it’s certainly time to start having some autumnal recipes on the blog!!
Blackberries are one of my favourite berries to use this time of the year. They are also so versatile and easy to use in so many types of desserts and bakes! In this recipe, I’ve used the blackberries to make a coulis as well as a blackberry cream cheese frosting.. the tanginess of the blackberry works so well with the richness of the chocolate, it’s a match made in heaven.. in my opinion anyway!!
SO WHAT INGREDIENTS DO I NEED?
- Dark Chocolate
- Caster Sugar
- Cocoa Powder
- Plain Flour
- Baking Powder
- Cream Cheese
- Unsalted Butter
- Icing Sugar
HOW TO MAKE BLACKBERRY PUREE
Making puree is so easy to do.. All you need is a blender or food processor. You can use frozen or fresh blackberries for this. Place them In the blender with 1-2 tbsp water and blend! That’s it! If you want to sweeten it, you can add a 1-2 tbsp. caster sugar to the mix. If you want a super smooth puree, you can strain the puree through a fine sieve, but I personally like the pips throughout the mix, it adds some texture to the cream!
Blackberry and Chocolate Layer Cake
- Electric Whisk or Free Standing Mixer
- Blender or Food Processor
- 80 g Eggs
- 340 g Caster Sugar
- 1 tsp Vanilla Extract
- 90 g Oil
- 175 g Hot Water
- 42 g Dark Chocolate
- 190 g Plain Flour
- 70 g Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Salt
- 175 g Buttermilk
- 200 g Blackberries Fresh or Frozen
- 150 g Sugar
Blackberry Cream Cheese
- 250 g Cream Cheese
- 200 g Butter
- 450 g Icing Sugar
- 70 g Blackberry Puree
- 1 punnet Fresh Blackberries
Make the Sponge
- Grease and line 3×7 inch baking tins with greaseproof paper. Preheat the oven to 160 degrees celsius. (fan)
- Whisk the eggs and sugar together until pale and fluffy using and electric whisk or free standing mixer.
- Add the oil to the mix and continue to whisk.
- Pour the hot water over the chocolate and mix together.
- Sieve together the flour, cocoa powder, baking powder and salt. Mix together the buttermilk and vanilla.
- Add the chocolate mix to the eggs. Mix until well incorporated.
- Alternatively, add the dry ingredients and buttermilk into the mix, whisking after each addition. Mix until well incorporated.
- Divide equally between the three tins. Place in the oven and bake for 30-45 minutes. Until when an inserted skewer comes out clean. Leave to cool completely.
Make the Jam
- Place the Blackberries and Sugar in the pan and bring to the boil. Continue to cook until it reaches 105 degrees. You can also test by placing a spoon of the jam on a cold plate and check to see if it would set.
Make the Frosting
- Cream together the Butter and Icing Sugar together until pale and fluffy.
- Add the cream cheese to the cream and mix until well incorporated.
- Mix in the blackberry puree and carefully mix until all combined. Leave to firm up slightly.
For the Assembly
- Place one sponge on top of your chosen plate. Dollop a couple spoons of the cream cheese on top of the sponge and spread evenly over. swirl 2-3 tbsp. of Blackberry Jam.
- Repeat this with the second and third sponge and top with fresh blackberries.
- Serve immediately, keep in an airtight container and will last for 3-5 days.Enjoy!!