Chocolate layer cake with blackberry Italian buttercream
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.3 (6)

Chocolate layer cake with blackberry Italian buttercream

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 9%
CARBS 61G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER47G TOTAL SUGAR
FAT 28G52% OF CAL
15G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich chocolate layer cake with an Italian meringue buttercream infused with blackberry. A showstopper dessert that requires careful technique but delivers elegant, silky results.

dessertbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • 300 g | 2 cups plain flour
  • 300 g | 1 3/4 cup soft dark brown sugar
  • 50 g | 1/2 cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 200 g | 7oz | 3/4 cup + 1 heaped tbsp cold unsalted butter cubed
  • 3 large eggs (lightly beaten)
  • 220 ml | 7.4 fl oz | 1 cup - 1 tbsp whole milk
  • 3 tbsp runny honey
  • 1 tsp vanilla extract
  • 300 g | 12 cups blackberries (fresh or frozen)
  • 150 g 3/4 cup sugar
  • Juice of 1 lemon
  • 360 g | 1 3/4 cups caster sugar
  • 1 tbsp honey
  • 100 ml | scant 1/2 cup water
  • 180 ml | 3/4 cup liquid egg whites (or use 6 eggs)
  • 450 g | 4 sticks unsalted butter at room temperature (cut into big chunks)
  • 3 heaping tbsp blackberry syrup (or more to taste)
  • Pink food colouring (optional)
PREP
25M
SODIUM
119MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.