Blackberry Chocolate Cake + Blackberry Mascarpone Filling

It’s hard to believe, but today Flour Covered Apron officially turns one year old! When I started this blog a year ago, I wasn’t sure where exactly it would take me. I just knew that I a) needed a creative outlet for my rediscovered addiction to baking, and b) wanted to connect with a larger community of passionate bakers!
Blackberry Chocolate Cake + Blackberry Mascarpone Filling

Ingredients
Dark Chocolate Cake

  1. 2 2/3 cups all-purpose flour
  2. 1 1/3 cup granulated sugar
  3. 1 1/3 cup light brown sugar
  4. 1 cup dark, unsweetened cocoa powder
  5. 2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 large eggs
  8. 2 large egg yolks
  9. 1 1/3 cup buttermilk*
  10. 1 1/3 cup vegetable oil
  11. 2 teaspoons pure vanilla extract
  12. 1 cup very hot coffee

Blackberry Puree

  1. 12 ounces blackberries
  2. 1/4 cup granulated sugar

Blackberry Chocolate Buttercream

  1. 3/4 cup unsalted butter
  2. 1 cup unsweetened cocoa powder
  3. 3 1/2 - 4 cups powdered sugar**
  4. 7-8 tablespoons blackberry syrup, reserved from blackberry compote (above)

Blackberry Mascarpone Cream

  1. 8 ounces mascarpone, softened
  2. 3 tablespoons powdered sugar
  3. 1/3 cup heavy cream
  4. 6 tablespoons mashed blackberries, reserved from blackberry compote (above)
  5. For Assembly
  6. 6 ounces blackberries
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Instructions

  • Dark Chocolate Cake
  • Preheat oven to 350 degrees and prepare three 8" cake pans by lining the bottoms with parchment paper. Then, butter and flour the pans.
  • In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt.
  • Add the eggs, egg yolks, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined.
  • Divide the batter evenly between the three prepared pans and bake at 350 degrees for 30-34 minutes (or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached). Let the cakes cool in the pans for 5-10 minutes, then turn each cake out onto a wire rack to cool completely.