I met Andrea at the FBC Potluck last year and me & I absolutely loved her Nanaimo bars ( a rich confection from a town called Nanaimo, that’s made up of Graham cracker , cocoa, coconut and nut crust, a chocolate topping & has a rich custard buttercream filling).
Thanks to twitter we managed to keep in touch, although I missed her at the Plate2Page & FBC this year. Andrea asked me to guest post for her and when asked about what I should be making, she said anything sweet…Now, that anything sweet cannot be made-with-pink (sorry Andrea), as she has a handsome boy and I decided I have to make-it-with-a-little-bit-of-
blue (errr Lilac). With a bit of brain storming and checking what my friend’s little boys like, I decided it has to be chocolate..so I made this special Chocolate Cake with Blackberry Butter-cream for the very special Jayden.
Its a shame we cannot share this huge 5 layer cake with them in person! Congratulations to both of you… May the joy of parenting bring you loads of happiness, sleepless nights and caffine overdose…….and hopefully culminating in a new set of strong hands in the kitchen for some serious muscle power whisking!
Chocolate Blackberry Cake
For the cake I doubled this chocolate cake recipe and baked in 3 6inch tins.
For the Swiss butter-cream I doubled the recipe from Tartlette.
4 large egg whites
330gms (1.5 cups) unsalted butter, at room temperature
150gms (1/3 lb) Fresh blackberries
1tsp Vanilla extract
Put the sugar and egg whites in a large heatproof bowl over a bain marie and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch & 150ºC (300ºF) on a candy thermometer. The sugar should be dissolved at this point. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 10 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Make sure you add the butter once the meringue is cool. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, about 10 minutes. Add the fresh blackberries and whisk. You could add pureed fresh berries for a smoother buttercream.