1. Prepare the sponge cakes:
1. Preheat the oven to 175°C (350°F).
2. Grease and line three 18cm (7-inch) cake tins.
3. Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Add the eggs, milk, oil, and vanilla extract.
5. Whisk until smooth.
6. Stir in the hot coffee.
7. Divide the batter between the tins.
8. Bake for 25 to 30 minutes.
9. Let cool completely.
2. Prepare the blackberry puree:
1. Cook the blackberries with the sugar and lemon juice for 8 to 10 minutes.
2. Puree and then pass through a sieve.
3. Let cool completely.
3. Prepare the cream:
1. Beat the butter until light and fluffy.
2. Gradually add the icing sugar.
3. Stir in the cream cheese.
4. Add 120g of the cooled blackberry puree.
5. Beat until smooth and firm.
4. Assembly:
1. Place the first cake layer on a serving plate.
2. Spread a generous layer of cream over the cake.
3. Repeat with the remaining cake layers.
4. Cover the entire cake with a thin layer of cream.
5. Refrigerate for 20 minutes.
6. Next, apply a thick, smooth layer of frosting.
5. Decoration:
1. Top with fresh blackberries.
2. Pipe a few rosettes of cream using a piping bag.
3. Refrigerate for at least 1 hour before serving.
✨ Result:
– A moist, intensely flavored chocolate cake, balanced by the tangy freshness of the blackberries and a velvety cream with a spectacular color. 🍇🍫🍰
