Chocolate Cake with Blackberry Buttercream Frosting
I usually use Valentine’s Day as an excuse to make something ridiculously decadent and pink. I did really well this year.
The frosting isn’t raspberry or strawberry: it’s blackberry. I love a little blackberry jam on my toast but can’t eat more than a thin layer. The sour berry lends itself perfectly to sweet frosting! It makes an extremely rich and deep flavor, rather than something too sweet.
And the decorating was really easy too. Get a 1M or 2M decorating tip, make a circle, and then swirl around the circle two or three times! My frosting was a tiny bit too runny, but that’s okay. My decorating inspiration came from the wonderful I am Baker, who posted a great rose tutorial here.
Hershey’s Perfectly Chocolate Cake
2 c sugar
1 ¾ c all-purpose flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Blackberry Buttercream Frosting adapted from Sammyw
1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar
Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.
Gradually add powdered sugar until you reach the desired consistency.
To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.