CHOCOLATE LAYER CAKE WITH BLACKBERRY ITALIAN BUTTERCREAM

A Chocolate Layer Cake with Blackberry Italian Buttercream combines rich, dark chocolate with a light, silky blackberry buttercream for a sophisticated and decadent dessert. Here’s how to make it:

Ingredients

For the Chocolate Cake:

• 2 ½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 3 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Blackberry Italian Buttercream:

• 1 cup fresh or frozen blackberries
• ½ cup granulated sugar
• ¼ cup water
• 5 large egg whites
• 1 ¼ cups granulated sugar
• 1 ½ cups unsalted butter, softened and cut into cubes
• 1 tsp vanilla extract

For Garnish (Optional):

• Fresh blackberries
• Dark chocolate shavings or curls

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Directions

1. Make the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the boiling water carefully. The batter will be thin.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Blackberry Syrup for the Buttercream:

1. In a small saucepan, combine the blackberries, ½ cup sugar, and water.
2. Bring to a simmer over medium heat, cooking until the blackberries break down and the mixture thickens, about 10 minutes.
3. Strain the blackberry syrup through a fine-mesh sieve to remove seeds. Set the syrup aside to cool completely.

3. Make the Italian Buttercream:

1. In a small saucepan, heat the 1 ¼ cups of sugar with ¼ cup water over medium heat. Cook until the sugar syrup reaches 240°F (115°C) on a candy thermometer.
2. While the sugar is heating, whip the egg whites in a stand mixer on medium-high speed until soft peaks form.
3. Once the sugar syrup reaches the correct temperature, slowly pour it into the egg whites while the mixer is running on low speed. Be careful to avoid the whisk attachment to prevent splattering.
4. Increase the mixer speed to high and beat the mixture until the meringue forms stiff, glossy peaks and has cooled to room temperature (about 10-15 minutes).
5. Gradually add the softened butter, one cube at a time, beating on medium speed. The mixture might look curdled, but keep mixing until it smooths out into a silky buttercream.
6. Once the buttercream is smooth, pour in the cooled blackberry syrup and vanilla extract, mixing until fully incorporated.

4. Assemble the Cake:

1. Level the cooled chocolate cake layers by trimming off any domed tops.
2. Place the first cake layer on a serving plate and spread a generous amount of blackberry buttercream on top.
3. Add the second layer and repeat with more buttercream.
4. Place the final layer on top and frost the entire cake with the remaining blackberry buttercream.
5. Smooth the sides and top of the cake for a clean finish.

5. Garnish (Optional):

• Decorate the cake with fresh blackberries and dark chocolate shavings or curls for an elegant touch.

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This cake is perfect for celebrations or when you want a rich, fruity twist on a classic chocolate dessert! Let me know if you’d like any changes or need more tips.