This time I have the recipe for a blackberry cake for you. This cake is extremely easy to make. The basis of the blackberry cake is an intense cocoa sponge cake full of aroma, which I have layered with custard cream made with blackberry puree. I decorated the top of the cake with the cream and fresh blackberries. I make these types of cakes from time to time, usually when there is an occasion. This time, there was none, I made a blackberry cake only because I managed to buy a large amount of very sweet, delicious fresh blackberries. They were perfect as a part of the cream and also as decoration for the cake.
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Ingredients for blackberry cake.
Cocoa sponge:
- 200 g all-purpose flour
- 20 g dark cocoa
- 1/2 teaspoon of soda
- 1/2 teaspoon of baking powder
- 100 ml sunflower oil
- 180 g icing sugar
- a pinch of salt
- 5 big eggs
Blackberry cream:
- 200 g fresh blackberries
- 2 cream flavour puddings in powder (80 g)
- 120 g crystal sugar
- 500 ml milk
- 250 g soft butter
Syrup:
- 100 ml water
- 3 tablespoons of lemon juice
- 2 tablespoons of icing sugar
Additionally:
- fresh blackberries for decoration
How to make blackberry cake.
How to make cocoa sponge.
Crack the eggs into a bowl, add a pinch of salt and icing sugar. Whisk until the mass obtains a fluffy and almost white consistency. This should take about 5 minutes. Then add the oil and continuing whisking for a few more seconds. Sift the flour, cocoa, baking soda and baking powder, then add it to the whisked eggs in large batches. Line a round-shaped baking tin with baking paper, then pour in the cake batter. Put the cake in an oven preheated to 180 degrees Celsius and bake for 50 minutes. After baking, allow the sponge cake to cool down, then cut it lengthwise twice so that there are three relatively equal parts.
How to make blackberry cream.
Rinse the fresh blackberries, dry, blend and pour them through a fine sieve to get rid of the seeds. Pour blackberry puree into a pot, add crystal sugar and 300 ml of milk. Boil it. Mix the pudding powder with 200 ml of milk in a cup. When the liquid in the pot starts boiling, pour in the pudding from the cup. Stirring constantly, cook over a medium heat for 2 minutes, from the moment the pudding comes to a boil. Cover the pudding with cling film and set it aside until it is completely cold. Put the soft butter into a bowl, and rub it until it becomes fluffy and creamy. Next, add cold pudding to it in small batches, while rubbing constantly. If there are lumps in the cream, it is worth putting it through a dense sieve.
How to make syrup for soaking the cake.
Pour water, lemon juice and icing sugar into a mug. Mix.
Assembling the cake.
Each cake layer should be thoroughly soaked with the previously prepared syrup. Put the first layer of the sponge cake in the baking tin and cover it with 1/3 of the blackberry cream. Place the second cake layer on it, then cover it with another 1/3 of the cream, on which place the last layer of the cake. Put the cake in the fridge for at least 30 minutes to let the cream slightly thicken. Then, take the slightly chilled cake out of the refrigerator and decorate it with the last 1/3 part of the blackberry cream. On top, decorate the cake with fresh blackberries. Put the finished cake in the fridge for at least two hours.
Good to know when making blackberry cake.
All ingredients used to prepare the cocoa sponge should be at room temperature.
I used a round-shaped baking tin with a diameter of 20 centimetres.
The cooked custard can also be combined with butter when the custard is hot, right after taking it off the heat. If you do so, the whole thing should be cooled down and, when cold, rubbed with a hand or kitchen robot to make the cream light and creamier.
Do you like cakes with fruits? If so, try our recipe for Yoghurt cake with bilberries.
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