Recipe for cooking chocolate blackberry torte with bourbon sweet cream

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chocolate Blackberry Torte with Bourbon Sweet Cream

Posted by Olga at recipegoldmine.com 5/5/02 7:55:21 pm

Berries and bourbon are a winning combination in this classy Southern-style cake. Pureed blackberries create an extra-moist cake, which is layered with sweet preserves and frosted with bourbon-spiked whipping cream.

Nonstick cooking spray
2 1/2 c. fresh blackberries or frozen blackberries, defrosted
3 c. flour
2 c. sugar
3/4 c. unsweetened European-style cocoa powder
2 tsp. baking soda
1 tsp. salt
1 c. buttermilk
2/3 c. cooking oil
2 Tbsp. vinegar
2 tsp. vanilla extract or flavoring
1 1/2 c. blackberry jam
Bourbon Sweet Cream (recipe follows)
Fresh blackberries (optional)
Mint sprigs (optional)

Preheat oven to 350 degrees F. Coat two 9-in. round baking pans or 9-in. springform pans with nonstick cooking spray. Line bottoms with wax paper or parchment; lightly coat paper with nonstick cooking spray and set aside.

Place 2 1/2 c. blackberries in a blender container or food processor bowl. Cover and blend or process until smooth. Strain berries through a fine mesh sieve (you should have about 1 c. puree); discard seeds. Set puree aside.

Stir together flour, sugar, cocoa powder, baking soda, and salt in a lrg. bowl. Make a well in the center of the flour mixture; set aside.

Whisk together the berry puree, buttermilk, cooking oil, vinegar, and vanilla in a med. bowl. And all at once to dry ingredients. Stir just until moistened. Divide batter between the greased pans.

Bake in the preheated oven about 35 mins. or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans for 10 mins.. Remove from pans; remove waxed paper or parchment. Cool completely on wire racks.

To assemble, using a sharp or serrated knife, carefully slice each cake layer in half horizontally, making four layers. Place the first layer on a lrg. serving plate. Spread 1/2 c. jam on top of the cake layer. Repeat with two cake layers and remaining jam. Top with remaining cake layer. Frost top and sides of cake with Bourbon Sweet Cream. Chill up to 2 hours before serving. If desired, garnish with fresh blackberries and mint sprigs.

Makes approximately 12 servings.

Bourbon Sweet Cream: Combine 2 c. whipping cream and 1/3 c. Bourbon whiskey in a chilled med. mixing bowl. Beat with chilled beaters of an electric mixer on med. speed until soft peaks form (tips curl). Add 1/2 c. sugar and beat until stiff peaks form (tips stand straight).

Makes approximately about 4 c..

NOTE: You probably have only one springform pan. To use for this recipe, place half the batter in the pan and bake as above. Place remaining half of batter, covered, in the refrigerator until ready to bake.

1 Serving: Calories: 681, Fat: 28g (Saturated: 11g), Cholesterol: 56mg, Sodium: 454mg, Carbohydrate: 98g, Protein: 6g