Double Dark Chocolatey Chip Blackberry Cake
By
Tiffany Bannworth
@MissAnubis
6
Tea pairing for this cake: either Earl Grey or strongly brewed Moroccan Mint.
Ingredients
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DOUBLE DARK CHOCOLATELY CHIP BLACKBERRY CAKE
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3 ccake flour
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1 csugar
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1/2 cdark brown sugar
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1 cdark chocolate cocoa powder
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1 Tbspbaking powder
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1/2 tspsalt
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2eggs
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1 cshortening, butter flavor
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1/2 cvegetable oil
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1 Tbspvanilla
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1 tspinstant coffee powder
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·enough whole milk to blend well
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1 jar(s)blackberry jam
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1 bag(s)dark chocolate chips
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1 ccandied pecans (optional)
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COCOA-DUSTED BLACKBERRY CHEESECAKE FROSTING
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2 pkgcream cheese
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1 stickbutter, unsalted
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2 Tbspblackberry jam
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1 Tbspdark chocolate cocoa powder
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1 tspvanilla
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1 cconfectioners' sugar (add in parts)
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1 dash(es)whole milk
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DECORATION
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1 ptblackberries
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1 ptraspberries
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1 Tbspconfectioners' sugar
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2 Tbspdark chocolate cocoa powder
How to Make Double Dark Chocolatey Chip Blackberry Cake
- Preheat oven to 350F.
- In a large mixing bowl, beat sugars, eggs, vanilla, oil, and shortening. Be sure to add in parts until all blended.
- Add cocoa, flour, salt, coffee, and baking powder, also in parts. Blend for one minute.
- Add milk, as needed to make a nice cake batter consistency.
- Blend 2 heaping tablespoons of jam into batter.
- Stir in chocolate chips and pecans.
- Pour into a greased baking pan.
- Drop spoonfuls of jam until only two tablespoons of jam are left in the jar. Marble the jam into the batter.
- Cook cake until a toothpick comes out clean.
- Allow to cool completely.
- In a clean mixing bowl, add all frosting ingredients. I recommend adding confectioners' sugar in parts for desired sweetness. Beat until a smooth consistency. Add milk as needed.
- Apply to a cooled cake.
- Decorate with fresh berries.
- In a small bowl, mix cocoa powder and confectioners' sugar.
- Pour through a sieve to dust cake.