Dessert cake with blackberry pudding

Chocolate Cake with Blackberry Cream and Blackberry Jelly - A Refined Delight

Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 4 hours (ideally overnight)
Total: 5 hours 10 minutes
Servings: 12

Are you looking for a dessert that impresses both visually and in taste? The chocolate cake with blackberry cream and blackberry jelly is the perfect choice! This cake is not just a sweet indulgence but also a wonderful combination of flavors, with an appealing look that will turn any meal into a special event.

A Brief History of Blackberry Cakes

Fruit cakes have a long-standing tradition, prepared in various forms and combinations. Blackberries, with their sweet-tart flavor and delicate texture, have been used for generations to add a touch of freshness and an unmistakable taste to desserts. Whether used in jams, juices, or cakes, blackberries are versatile fruits that bring joy to our tables.

Ingredients

For the cake:
- 50 g dark cocoa powder
- 150 ml boiling water
- 6 eggs
- 200 g sugar
- 120 ml oil
- 280 g flour
- 1 teaspoon baking powder
- 1 teaspoon rum essence

For the blackberry cream:
- 500 g fresh or frozen blackberries
- 250 ml natural blackberry juice
- 1 packet blackberry pudding
- 4 tablespoons sugar
- 150 ml heavy cream
- 1 packet gelatin

For the vanilla cream:
- 1 packet vanilla pudding
- 250 ml milk
- 3 tablespoons sugar
- 150 ml heavy cream
- 1 packet gelatin

For the jelly:
- 300 g blackberries
- 250 ml blackberry compote
- 4 tablespoons sugar
- 1 packet red Tort-gelee from Dr. Oetker

For decoration:
- 200 ml heavy cream

Step-by-Step Instructions

1. Preparing the cake:
Start by preparing the cake. Place the cocoa powder in a bowl and pour in the boiling water, stirring continuously until you achieve a smooth mixture. Let it cool, then strain the mixture to eliminate any lumps. This step is essential for a fine and refined cake.

2. Beating the egg whites:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add half of the sugar and continue to mix until you achieve a glossy meringue that holds peaks when you lift the mixer beaters.

3. Preparing the egg yolks:
In another bowl, beat the egg yolks with the remaining sugar until pale and creamy. Gradually add the oil and rum essence, mixing well. Incorporate the cooled cocoa mixture, then sift in the flour mixed with the baking powder and gently fold it in.

4. Combining the ingredients:
Finally, fold the meringue into the egg yolk mixture in 2-3 additions, being careful to maintain the airiness of the mixture. Pour the batter into a baking pan lined with parchment paper.

5. Baking:
Place the pan in a preheated oven at 180°C (medium heat) and bake for about 40 minutes, or until the cake feels firm to the touch. Once baked, remove the cake from the pan and let it cool completely on a wire rack.

6. Preparing the blackberry cream:
For the blackberry cream, puree 500 g of blackberries using a food mill (or a blender and then strain). In one pot, combine the milk with the pudding powder, and in another, combine the blackberry juice with the pudding powder and sugar. Cook over low heat, stirring continuously until thickened. Then, let it cool and cover with plastic wrap to prevent a skin from forming. Once cooled, fold in the whipped cream.

7. Gelatin:
Prepare the gelatin according to the package instructions and incorporate it into the blackberry cream.

8. Assembling the cake:
Cut the chocolate cake into two equal halves. Soak each half with blackberry compote. Place one half on a serving platter within an adjustable cake ring. Using a spoon, begin layering the blackberry cream, alternating with spoonfuls of the vanilla cream. Continue this process until both creams are used up. Place the other half of the cake on top and refrigerate the cake.

9. Preparing the jelly:
For the jelly, mix the blackberry compote according to the instructions on the Tort-gelee package. Pour it evenly over the blackberries arranged on the cake.

10. Final cooling:
Let the cake chill in the refrigerator for a few hours (ideally overnight) to set properly.

11. Releasing the mold:
Once the cake is well chilled, take a sharp knife, dip it in hot water, and run it around the edge of the mold. Carefully release the ring.

12. Decorating the cake:
Whip the cream with powdered sugar until stiff peaks form and decorate the cake as desired.

Serving Suggestions

The chocolate cake with blackberry cream is delicious served alongside a cup of fruit tea or coffee. You can also add a few mint leaves for a special touch. Additionally, a scoop of vanilla ice cream or extra whipped cream can perfectly complement this dessert!

Variations and Helpful Tips

- You can substitute blackberries with other berries, such as raspberries or blueberries, for a different flavor.
- If you prefer a less sweet cake, reduce the sugar in the creams.
- If you want to add a touch of acidity, you can include a few drops of lemon juice in the blackberry cream.

Nutritional Information

This cake offers a combination of carbohydrates from the flour and sugar, protein from the eggs, and healthy fats from the oil. Blackberries are rich in antioxidants, vitamins, and minerals, contributing to overall health. It’s perfect for a special occasion or to treat your loved ones.

The chocolate cake with blackberry cream is a recipe that brings a touch of magic to any day. Whether you make it for a celebration or simply to indulge yourself, every bite will be a true delight! Bon appétit!

 Ingredients: base: 50 g dark cocoa 150 ml water 6 eggs 200 g sugar 120 ml oil 280 g flour 1 teaspoon baking powder rum essence cream of blackberries: 500 g blackberries / 250 ml natural blackberry juice 1 packet pudding whipped cream 4 tablespoons sugar 150 ml liquid cream 1 packet gelatin vanilla cream: 1 packet vanilla pudding 250 ml juice/milk 3 tablespoons sugar 150 ml liquid cream 1 packet gelatin jelly: 300 g blackberries 250 ml blackberry compote 4 tablespoons sugar 1 packet red Tort-gelee Dr. Oetker decoration: 200 ml liquid cream

 Tags:  dessert cake with blackberry pudding desert cake pudding blackberries eggs sugar flour whipped cream