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Bourbon Chocolate Cake with Blackberry Buttercream

Bourbon Chocolate Cake with Blackberry Buttercream

A rich Bourbon Chocolate Cake topped with luscious Blackberry Buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • Electric mixer
  • 9-inch cake pans
  • heatproof bowl
  • whisk

Ingredients
  

For the cake

  • 1 ¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 tablespoons bourbon
  • 1 cup hot coffee

For the buttercream

  • 4 large egg whites
  • 1 ¼ cups sugar
  • ¾ pound unsalted butter softened and cut into pieces
  • 1 ¼ cups pureed blackberries

Instructions
 

For the cake

  • Preheat the oven to 350 degrees, grease and cover the bottom of 3 9-inch cake pans with wax paper and prepare ingredients.
  • Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
  • In another bowl, combine the buttermilk, oil, eggs, vanilla, almond, and bourbon. With the mixer on low speed, slowly add the wet ingredients to the dry.
  • Next, add in the coffee and mix to combine.
  • Pour the mixture evenly into the prepared cake pans and bake for 20-30 minutes.

For the buttercream

  • Put egg whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk until sugar is completely dissolved and mixture reaches 160 degrees.
  • Remove bowl from heat and attach the bowl to a mixer, whisk on medium-high speed for 5 minutes or until very stiff peaks form. Lower speed to medium and start adding butter one piece at a time until all are combined. Whisk until stiff peaks form again if you lost definition when adding the butter.
  • Switch to the paddle attachment and on low speed slowly add a little bit of the blackberries, keep mixing and adding blackberries until all are combined. Whisk on medium speed to firm up the mixture.

Notes

For successful swiss meringue buttercream with fresh fruit, make sure your heat-proof bowl is completely dry to start. Keep testing the egg and sugar mixture until all the sugar granules have dissolved. Whisk until you have very stiff peaks; add the butter and thoroughly whisk until it reaches stiff peaks again. If the buttercream gets soupy, chill it in the refrigerator for 30 min to stiffen up.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Keyword Blackberry Buttercream, Bourbon Chocolate Cake, celebration cake, chocolate cake, Dessert Recipe
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