How to Cook Chocolate-Blackberry Torte w/ Bourbon Whipped Cream Frosting

Recipe for Chocolate-Blackberry Torte w/ Bourbon Whipped Cream Frosting. Make a Torte w/ Bourbon Whipped Cream Frosting that is made from Chocolate & Blackberry! A Chocolate Lovers Dream!

Instructions

Difficulty: Moderate

Things You’ll Need:

• Two 9x2-inch round baking pans
• Nonstick cooking spray.
• Waxed paper or parchment
• Blender or food processor
• A fine mesh sieve
• Whisk
• A large bowl
• Wire racks
• A large serving plate
• A medium mixing bowl
• Electric Mixer
• 2 ½ cups fresh blackberries
• 3 cups all purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2/3 cup cooking oil
• 2 tablespoons vinegar
• 2 teaspoons vanilla
• 1 ½ cups blackberry jam
• 2 cups whipping cream
• 1/3 cup bourbon whiskey
• ½ cup sugar

1. The first step in cooking Chocolate-Blackberry Torte w/ Bourbon Whipped Cream Frosting using this recipe is to coat two 9x2-inch round baking pans with nonstick cooking spray.
2. The second step in making Chocolate-Blackberry Torte w/ Bourbon Whipped Cream Frosting using this recipe is to line bottoms with waxed paper or parchment; lightly coat paper with nonstick cooking spray and set aside.
3. Place 2 ½ cups blackberries in a blender or food processor and process till smooth. Strain berries through a fine mesh sieve (you should have about 1 cup puree); discard seeds. Set puree aside.
4. Stir together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
5. Make a well in the center of the flour mixture; set aside.
6. Whisk together the berry puree, buttermilk, cooking oil, vinegar, and vanilla in a medium bowl. Add all at once to dry ingredients. Stir just till moistened. Divide batter between the prepared pans.
7. Bake @ 350* about 35 minutes or till a wooden toothpick inserted near the center comes out clean. Cool cakes in pans for 10 minutes.
8. Remove from pans; remove waxed paper and cool completely on wire racks.
9. To assemble, using a sharp or serrated knife, carefully slice each cake layer in half horizontally, making four layers. Place the 1st layer on a large serving plate. Spread ½ cup jam on top of the cake layer. Repeat with two cake layers and remaining jam.
10. 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.
11. BOURBON SWEET CREAM: Combine 2 cups whipping cream and 1/3 cup bourbon whiskey in a chilled medium mixing bowl. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form (tips curl). Add ½ cup sugar and beat till stiff peaks form (tips stand straight). Makes about 4 cups.