Blackberry Jam Cocoa Cake Recipes

BLACKBERRY CHOCOLATE CAKE

Steps:

• Add the blackberries, sugar, and lemon juice to a saucepan over medium heat.
• Cook until the berries start to break down. You can help them along by mashing them with your mixing spoon.
• Continue to cook and stir until the mixture begins to thicken and the berries are completely broken down. The whole process takes about 20 minutes.
• Remove from heat and let it cool for about 10 minutes.
• Press the mixture through a fine mesh sieve. You really have to work it through because there's a lot of seeds and pulp to separate out.
• Place your strained blackberries into the fridge and start on the chocolate cake.
• Preheat the oven to 325F and prep 3 round 8 inch baking pans. Spray them with some nonstick spray, coat them in the Rodelle Organic Baking Cocoa, and line the bottoms with parchment paper.
• In a large bowl (use your stand mixer bowl if using), mix together all of the dry ingredients including the sugar.
• In a separate bowl, mix together the wet ingredients (buttermilk, oil, vanilla, and eggs) minus the hot water.
• With the mixer on medium-low speed, pour the wet ingredients into the dry ingredients in a slow and steady stream.
• Once it's almost combined, slowly mix in the hot water. The batter will be very thin.
• If using cake strips, which I highly recommend for an even bake, dampen and wrap them around the prepared pans.
• Evenly distribute the batter between the three pans and bake for 25-30 minutes or until a toothpick in the center comes out clean.
• Let the cakes cool in their pans for 20-30 minutes or until the pans and cakes are completely cooled.
• Turn out the cakes and wrap individually in plastic wrap. Because the cake is so soft and tender, you'll need to refrigerate the layers for about an hour to firm up a bit. This makes it easier to assemble the cake.
• Let your butter sit at room temperature for about 30 minutes before starting.
• Pour about an inch of water into a medium saucepan and bring it to a simmer. Don't let it come to a boil.
• If using an electric mixer, place the egg whites and sugar into the metal bowl of your mixer and place it over the simmering water.
• Whisk the egg whites and sugar until it reaches 160F. This should only take about 5 minutes but to test and make sure it's done, rub a bit of the mixture between your fingers and if you can't feel any sugar granules...it's ready.
• Place the bowl back on the mixer and whisk on high speed for about 10 minutes or until you reach stiff peaks.
• You want the bowl to be somewhat cool before adding the butter. Once ready, drop the mixer to low and mix in 1 tablespoon at a time. Make sure it is mixed in before adding the next.
• Lastly, mix in the 3 tablespoons of blackberry jam. By this time, you should have a silky buttercream. If you're having trouble with the consistency, I wrote instructions in the post above as to how to fix the issue.
• Take the cakes out of the fridge and unwrap. Level them off if needed.
• Spread an even layer of the buttercream on top of the first layer. Spread 1 tablespoon of the blackberry jam on top of the buttercream then place your second layer of cake. Repeat.
• Once you've placed the final layer, pop the cake in the fridge for about 10 minutes so the center can set.
• Cover the entire outside in the blackberry buttercream and even out the sides with a cake scraper.
• Dot tiny bits of the blackberry jam all throughout the cake and run the cake scraper along the edge. If you added too much, spread on a bit more buttercream then scrape again to get the berry swirl effect you see here.
• Place the cake back in the fridge and prepare the ganache.
• Add the chopped chocolate to a bowl. Heat the heavy cream in a separate bowl in the microwave for about 1 minute.
• Pour the cream over the chocolate and let it sit for a minute. Then mix until smooth.
• Gently spread it over the top of the cake and let it drip down the sides.
• Top with some extra blackberries and place in the fridge for 15 minutes to set. Enjoy!

BLACKBERRY JAM COCOA CAKE

Steps:

• Cream together the butter and sugar.
• Add the jam, cinnamon and nutmeg.
• Blend the dry ingredients together.
• Add the dry ingredients to the mixture alternately with the sour milk.
• Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
• Boil the sugar, milk and nutmeg together for a couple of minutes.
• Stir in enough of the powdered sugar to make a ‘drizzle’.
• Drizzle the icing over the cake and let it run down the sides and middle.

BLACKBERRY JAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 325.
• Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
• In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in sour cream and jam.
• Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
• Stir in flour-coated fruits and nuts.
• Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Steps:

• Make the cake:
• In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
• Make the icing
• In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
• Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.