Ingredients
Chocolate Cake
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Rodelle Organic Baking Cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
1/2 cup vegetable or canola oil
2 tsp vanilla extract
3 large eggs
1 cup hot water
Blackberry Jam
3 cups fresh blackberries
1/4 cup granulated sugar
1 tbsp lemon juice
Blackberry Buttercream
5 large egg whites
1 1/4 cup granulated sugar
1 1/2 cups unsalted butter, room temp
3 tbsp homemade blackberry jam
Chocolate Ganache
2 oz dark chocolate, chopped
2 oz heavy cream
Instructions
Blackberry Jam
Add blackberries, sugar, and lemon juice to a saucepan over medium heat. Cook until berries start to break down, mashing them with a mixing spoon.
Continue to cook and stir until the mixture thickens and berries are completely broken down, about 20 minutes.
Let it cool for 10 minutes, then strain through a fine mesh sieve into the fridge.
Chocolate Cake
Preheat oven to 325°F (163°C). Prep 3 round 8-inch baking pans with nonstick spray, coat with baking cocoa, and line bottoms with parchment paper.
Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl (except hot water).
With the mixer on medium-low, add wet ingredients to dry ingredients in a steady stream, then slowly mix in hot water.
Pour batter evenly into pans, bake for 25-30 minutes. Let cool in pans for 20-30 minutes, then refrigerate wrapped cakes for 1 hour.
- Prep Time: 1 hour
- Cook Time: 50 minutes
Nutrition
- Calories: 540 Kcal