BLACKBERRY CHOCOLATE CAKE + BLACKBERRY MASCARPONE FILLING

It’s hard to believe, but today Flour Covered Apron officially turns one year old! When I started this blog a year ago, I wasn’t sure where exactly it would take me. I just knew that I a) needed a creative outlet for my rediscovered addiction to baking, and b) wanted to connect with a larger community of passionate bakers!

Ingredients
Dark Chocolate Cake

• 2 2/3 cups all-purpose flour
• 1 1/3 cup granulated sugar
• 1 1/3 cup light brown sugar
• 1 cup dark, unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 1 1/3 cup buttermilk*
• 1 1/3 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup very hot coffee

Blackberry Puree

• 12 ounces blackberries
• 1/4 cup granulated sugar

Blackberry Chocolate Buttercream

• 3/4 cup unsalted butter
• 1 cup unsweetened cocoa powder
• 3 1/2 - 4 cups powdered sugar**
• 7-8 tablespoons blackberry syrup, reserved from blackberry compote (above)

Blackberry Mascarpone Cream

• 8 ounces mascarpone, softened
• 3 tablespoons powdered sugar
• 1/3 cup heavy cream
• 6 tablespoons mashed blackberries, reserved from blackberry compote (above)

For Assembly

• 6 ounces blackberries

Instructions

1. Dark Chocolate Cake
2. Preheat oven to 350 degrees and prepare three 8" cake pans by lining the bottoms with parchment paper. Then, butter and flour the pans.
3. In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt.
4. Add the eggs, egg yolks, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined
5. ...............................................

For full instructions please see : flourcoveredapron.com

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