This is a dream-kind-of cake, filled with chocolate, berries and flowers. Fluffy devils food cake is layered with whipped crème fraîche and boysenberry jam, frosted with a dark chocolate violet buttercream. It’s dark and decadent!
Notes:
Devils food cake is richer, fluffier and softer than your typical chocolate cake, due to the higher amount of baking soda and cocoa powder.
The cake layers are quite soft. After they cool completely I like to wrap them in parchment store in the fridge until I am ready to assemble.
I used a boysenberry preserve from Hot Jam. You could make your own quick compote too- dark berries or even cherries would be wonderful
Violet oil is quite strong. Start with 2-3 drops and adjust to your palette. I aim for a soft floral note, too much and the buttercream will taste soapy
Chocolate Cake with Boysenberry Jam, Violet Buttercream
Ingredients
Chocolate Cake with Boysenberry Jam, Violet Buttercream
210 grams (1 ¾ cups) all-purpose flour
3/4 cup + 1 tbsp (80 g) Dutch processed cocoa powder
2 teaspoons of baking soda
1 teaspoon of baking powder
½ teaspoon of salt
1 3/4 cup (350 grams) granulated sugar
2 large eggs
1/2 cup (120ml) avocado oil
1 tsp vanilla extract
1 cup (240 g) crème fraîche or sour cream
1 cup (240ml) hot coffee or water
Whipped Crème fraîche
1 1/4 cups (300 grams) creme fraiche or mascarpone
3/4 cup (180 grams) heavy cream, whipped
¼ cup (30g ) powdered sugar
seeds from 1 vanilla bean
Jam
1 cup boysenberry, or jam of choice
Chocolate Violet Buttercream
adapted from Rose Wilde
115g egg whites
190g cane sugar
550g unsalted butter, room temperature
100g dark chocolate
50g unsweetened cocoa powder
2-3 drops of violet oil, optional
Instructions
Make the cake
- Preheat the oven to 350F (180 C). Grease and line two 8-inch cake pans with parchment paper. Prepare the coffee and set aside.
- Sift the flour, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Stir through the sugar.
- In a separate bowl, whisk together the eggs, oil, and crème fraîche or sour cream until smooth.
- Make a well in the center of the dry ingredients. Pour in the liquids and whisk until smooth. Slowly whisk in the coffee until combined-the batter will be thin. Divide between the pans.
- Bake for 30 minutes, or until a skewer inserted int he middle comes out clean. Let cool for 15 minutes, transfer to a wire rack to cool completely.
Make the whipped creme friache
- In the mixer with the whisk attachment whip the cream to medium peaks. Transfer to a bowl.
- Switch to the paddle attachment (no need to clean the bowl), beat the mascarpone, sugar and vanilla until creamy.
- Fold in the whipped cream until fully combined, store in the fridge.
Make the Buttercream
- Put the chocolate into a medium-sized heatproof bowl set over a saucepan of barely simmering water on low heat. Do not let the bottom of the bowl touch the water. Heat, stirring often with a rubber spatula, until the chocolate is melted and smooth. Remove the bowl from the heat and set it aside to cool
- Put the egg whites and sugar into the bowl of a stand mixer. Set it over a saucepan filled with simmering water (do not let the bowl touch the water). Heat, whisking constantly until the sugar is dissolved and the egg whites are hot to the touch,160F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes.
- Switch to the paddle attachment. Slowly add the butter a tablespoon at a time, continue beating until smooth and silky, about 10-12 minutes. During the last minute add the melted chocolate, coco powder and a pinch of salt.
Assembly
- Place one cake layer on a plate or cake board. Pipe a border of buttercream along the edge of the cake– this will prevent the filling from spilling out. Evenly spread on half the whipped crème fraîche, spread a layer of preserves, and top with the other layer of cake. Lightly frost the sides of the cake. Place the cake in the fridge for 20 minutes, to allow the buttercream to firm up.
- Frost the top and sides of your cake with the rest of the buttercream.
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