Blog post

Bramble Chocolate Cake

May 9, 2020

I finally found some flour and there’s no better way to celebrate than with a big old chocolate cake!

Isn’t is crazy how flour and a few other essentials are really hard to get hold of, yet I was also a bit disheartened to see a lot of fruit and veg is being reduced. Less than a month ago there was nothing, there were people going without and it appears now we have too much. Not being one to want anything to go to waste. I saved the single punnet of blackberries that was reduced and made them into something spectacular.

INGREDIENTS

For the Cake:
200g Caster sugar
200g Butter, room temperature
4 Eggs, large
200g Self-Raising Flour
2tbsp Cocoa Powder
1tsp Baking Powder
½tsp Vanilla Extract
2tbsp Milk
For the Cream:
100g Dark Chocolate
500ml Double Cream
To Assemble:
3tbsp Blackberry Jam
1 punnet Blackberries

METHOD

For the Cake:
  1. Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 8in round sandwich tins and line the bases with baking parchment.
  2. In a large bowl, beat together the sugar and butter until pale.
  3. Add in the eggs one at a time, beating in between each addition.
  4. Slowly add in the self-raising flour, cocoa powder, baking powder, vanilla extract, and a pinch of salt. Fold to combine.
  5. Divide the mixture between the prepared tins.
  6. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
  7. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
For the Chocolate Cream:
  1. Place the chocolate in a bowl and melt over a pan of simmering water.
  2. Once melted, allow to cool slightly before adding the cream.
  3. Beat until thick and silky.
To Assemble:
  1. Place your first sponge on a cake plate and spoon on the jam ensuring it reaches the edges.
  2. Spoon on half the chocolate cream and spread to match the jam.
  3. Add your second sponge layer and top with the remaining cream and blackberries.

Much love,

Nat

P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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