ingredients for cake
- 370gr sugar
- 275gr all purpose flour
- 65gr cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 250gr buttermilk
- 225gr red wine
- 90gr olive oil
- 2 tsp vanilla extract
- 1/2 cup blackberry or blueberry jam
- fresh blackberries for decoration
ingredients for frosting
- 375gr butter, softened
- 600gr powdered sugar
- 60gr cocoa powder
- 5-7 Tbsp cream
- 1 tsp vanilla extract
- a pinch of salt
instructions
Preheat oven to 180C.
Butter and line two 20cm round cake pans with parchment paper.
In a large bowl whisk sugar, flour, cocoa, soda, baking powder and salt until combined. Add eggs, buttermilk, red wine, olive oil, vanilla and beat with a hand mixer until all ingredients are incorporated.
Divide mixture into prepared pans and bake for 30-35 minutes. Allow the cakes to cool in the pans for 10 minutes. Transfer them in wire racks to cool completely.
Using a sharp big knife, cut cakes in half into 4 even layers.
To prepare frosting, beat softened butter with the rest of the ingredients until combined.
Place one layer on a serving platter. Spread some blackberry jam followed by buttercream. Position second layer on top and repeat with jam and buttercream. Place the third layer and spread jam and buttercream. Finally place the last layer.
It wasn't easy to spread buttercream on the jam 😠 So, i think it's better if you first spread buttercream on the cake then blackberry jam.
Cover chocolate cake with a thin layer of buttercream and place it in the refridgerator for 1 hour to harden. For the filling and the thin layer you will use 2/3 of the buttercream. Then, spread the rest on top and sides of the cake.
Garnish chocolate cake with fresh blackberries for freshness!
Preheat oven to 180C.
Butter and line two 20cm round cake pans with parchment paper.
In a large bowl whisk sugar, flour, cocoa, soda, baking powder and salt until combined. Add eggs, buttermilk, red wine, olive oil, vanilla and beat with a hand mixer until all ingredients are incorporated.
Divide mixture into prepared pans and bake for 30-35 minutes. Allow the cakes to cool in the pans for 10 minutes. Transfer them in wire racks to cool completely.
Using a sharp big knife, cut cakes in half into 4 even layers.
To prepare frosting, beat softened butter with the rest of the ingredients until combined.
Place one layer on a serving platter. Spread some blackberry jam followed by buttercream. Position second layer on top and repeat with jam and buttercream. Place the third layer and spread jam and buttercream. Finally place the last layer.
Cover chocolate cake with a thin layer of buttercream and place it in the refridgerator for 1 hour to harden. For the filling and the thin layer you will use 2/3 of the buttercream. Then, spread the rest on top and sides of the cake.
Garnish chocolate cake with fresh blackberries for freshness!
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