Bourbon Chocolate Blackberry Cake (Printable Version)
# What You’ll Need:
→ Cake
01 -
1 3/4 cups all-purpose flour
02 -
2 cups sugar
03 -
3/4 cups cocoa powder
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
07 -
1 cup buttermilk
08 -
1/2 cup canola oil
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon almond extract
12 -
3 tablespoons bourbon
13 -
1 cup hot coffee
→ Blackberry Buttercream
14 -
4 egg whites
15 -
1 1/4 cups sugar
16 -
340g unsalted butter (3 sticks), softened and cut into pieces
17 -
1 1/4 cup pureed blackberries
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans and line the bottoms with wax paper.
02 -
In the bowl of an electric mixer with a paddle attachment, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
03 -
In a separate bowl, mix the buttermilk, oil, eggs, vanilla extract, almond extract, and bourbon until well combined.
04 -
With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Add the hot coffee and mix until fully incorporated.
05 -
Divide the batter evenly among the prepared cake pans. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
06 -
Place egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
07 -
Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 5 minutes until stiff peaks form.
08 -
Reduce speed to medium and add butter one piece at a time, ensuring each piece is fully incorporated before adding the next.
09 -
Switch to the paddle attachment. Add the blackberry puree on low speed, then increase to medium speed and beat until the buttercream becomes firm and smooth.
# Additional Notes:
01 -
Allow cake layers to cool completely before assembling with buttercream.
02 -
For best flavor, refrigerate the assembled cake for at least 1 hour before serving.