Chocolate Blackberry Cake

So I made this cake for my sister's birthday. So Happy Birthday Natalie. Even though we seem to never be able to have a conversation that doesn't end in one of us storming away, give each other dirty looks all the time and it seems like you will always see me as your annoying little sister, you are still my sister. So I will take the time to make you a proper birthday cake. 

These first two, well three but you know, are film photos. And I am kinda regaining my love of film. I used to be all film all the time. Pretty much going through 4 1/2 years of college, using film 95% of the time. Even when digital was a requirement I would convince my teacher to let me scan in negatives, probably annoying them to know end because I would refuse to follow any rules. But when I started shooting food, that all changed. I shot one roll of food photos on film and they didn't come out very good so I basically move straight to digital. I love how my digital ones come out, I'm glad I can finally appreciate digital. I was a self proclaimed digital trash talker before. But when I randomly picked up my film SLR the other day after shooting all these chocolate cake photos, I had the urge to shoot film photos with my dust lined camera. And I am so glad I did because I really like how they came out. So I'm not going to go total 180 and do only film, but a mix of film and digital. There should be a good balance. 

Isn't the buttercream such a lovely shade of pink? I had no clue it would come out this color, since the jam is so dark, I thought it would look more purpleish. But I'm so glad I used the amazing Bonne Maman, because this buttercream is so spoon worthy. As is the jam. I could just eat them by themselves all day long. 

Dear Bonne Maman,

I have become quite obsessed with you lately. Your little jams have the cutest labels, jars, lids, etc. And not to ment the product, I have not had one that I was completely smitten with. Can I please just move to france and become your photographer?

Sincerely, 

Your Truly 

Yes a cake cutter comb! Looks a bit weird, no? Well after reading about them a few times online, I thought they were interesting and might look good for styling effect. And then the next day when I was scouring an Antique Mall that I have driven by my whole life but some how never thought to go in, I saw one! Well, two exactly, but this one was cheaper and the teeth were straighter anyways, so I thought I should go for it. So I used it on this cake, then to realize that it is for a cake, like a bundt, pound or angel food cake, that doesn't really have a frosting. It is supposed to be a softer and cleaner way to cut a cake. I'm sure it will work good when I make a bundt cake, but for a heavily frosted cake like this, I should stick to a hot knife. 

chocolate cake with blackberry jam buttercream 
& chocolate creme frosting

2 cups (250g) flour
1 cup (118g) cocoa powder
2 cups (400g) sugar
1 tsp of each baking powder, baking soda & salt
2 eggs
1 tsp vanilla
1 cup (230g) sour cream
1/2 cup (118ml) vegetable oil
1 tsp white vinegar
1 cup (236ml) hot water

Oven 350. Butter & flour two 8 inch round cake pans. Whisk flour, cocoa, sugar, soda, powder 
& salt in a large bowl. Add in eggs, vanilla, sour cream, oil, vinegar & water. Whisk until 
smooth. Pour into pans then bake for 30-40 minutes.

1 cup (228g) butter, softened
3/4 cup blackberry jam
1 1/2 cups (187g) powdered sugar

Beat jam & butter until well combined. Add in sugar, more if necessary, to reach 
desired consistency.

1 cup (228g) butter, softened
6 oz bittersweet chocolate, melted & slightly cooled
2 cups marshmallow creme
3/4 tsp vanilla
6 tbsp powdered sugar

Beat butter & chocolate together until smooth. Add in creme then vanilla & sugar. 
Chill for 20 minutes before using.

Assemble your cake! Use the blackberry buttercream as the middle layer then cover 
the entire cake with chocolate creme frosting.. Chill for 30 minutes then serve!

 

 

Name *
Name