14 Jul Blackberry and Chocolate Rum Cake
Posted at 04:34h in Cakes, Food Photography, Recipes
Fun and delicious cake. The most colorful and tasty cake for any special occasion.
Chocolate Rum Cake
- 50 g Melted butter
- 50 g Dark Chocolate pieces
- 170 g All-purpose flour
- 30 g Unsweetened Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 100 g White sugar
- 100 g Brown Sugar
- 1 large egg
- 140 g Buttermilk or plain yogurt
- 140 g Rum
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 325°F / 160°C. Grease and flour ( using cocoa powder) three round 5 x 3.5 inch / 12.7 x 9 cm cake pans or two round 6 inches / 15 cm cake pans.
- In a small saucepan mix butter and chocolate chips until melted. Let cool. Set aside.
- In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
- Whisk buttermilk, rum, cooled melted butter and chocolate, egg and vanilla until smooth. Set aside.
- Pour rum-egg mixture over dry ingredients starting from low speed and increasing slowly until you see no lumps. Scrape down the sides of the bowl. You can do this manually using a whisk aswell.
- Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.
Vanilla Bean Swiss Meringue Buttercream
- 150 g Egg whites
- 200 g White sugar
- 250 g Butter
- 1/2 tsp Vanilla extract
- Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
- Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
- Once meringue is ready, replace the whipping attachment by the paddle and start adding soften butter slowly until it is fully incorporated. Beat 10 minutes at medium- hight speed.
- Add Vanilla and some drops of violet food coloring and whisk to incorporate.
- 150 g Fresh blackberries
- 40 g White Sugar
- Juice of 1 lemon
- Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
- Cook at slow temperature 10 minutes more.
- Let it cool. Set aside.
Dark Chocolate Glaze for drips
- 50 g Dark Chocolate Best Quality
- 30 g Unsalted Butter
- In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.
To assemble and decorate the cake
- If cakes are domed on top, even out with a knife (Cold cakes work better here).
- Optional: Warm 100 g of rum in a saucepan, and brush the sides and the top of the cake layers with the warm rum. Let cool and set aside.
- Divide buttercream in 2 batches. And add 1/2 cup of the blackberry jam in one of the batches and fold using a spatula until totally mixed.
- Place the first layer on a cake board and using a pastry bag, pipe the blackberry buttercream around top, starting in the center of the cake towards the edges.
- Pipe once again but only around the edges of the cake, so you make a “wall” around the dege.
- Add some cooled blackberry jam into the gap and smooth using a spoon. Place next cake layer on top and repeat the process once more.
- Spread some blackberry buttercream all over the cake, just for the crumbcoat and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
- Bring the cake from the refrigerator and using the offset spatula cover with the plain purple buttercream.
- Begin covering the cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges. Refrigerate once more.
- Bring the cake from the refrigerator. Make sure chocolate glaze is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the edges of the cake.
- Use the remaining buttercream to pipe on the top of the cake. I used Wilton 1M tip.
- Decorate with some fresh blackberries and strawberries, fresh flowers and macarons.