Chocolate Blackberry Bundt cake

Name: Chocolate Blackberry Bundt cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 100 g frozen blackberries; 200 g Dark chocolate; 75 g Whipped cream; 250 g soft butter or margarine; 250 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 5 Eggs (size M); 375 g Flour; 2 TABLESPOONS Cocoa powder; 3 TSP Baking Powder; 3 sheets Gelatine; 2 TABLESPOONS Lemon juice; 200 g Schmand; 15 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

100 g frozen blackberries
200 g Dark chocolate
75 g Whipped cream
250 g soft butter or margarine
250 g + 1 tablespoon of sugar
1 package Vanillin sugar
5 Eggs (size M)
375 g Flour
2 TABLESPOONS Cocoa powder
3 TSP Baking Powder
3 sheets Gelatine
2 TABLESPOONS Lemon juice
200 g Schmand
15 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Defrost the blackberries in a sieve. Coarsely chop 100 g chocolate. Melt cream and chocolate in a bowl over a warm water bath. Cream fat, 250 g sugar and vanilla sugar with the whisks of the hand mixer. Stir in the eggs one after the other. Stir in chocolate cream.
2
Mix flour, cocoa and baking powder and stir in. Pour the dough into a greased and floured ring cake tin (2 litres capacity) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes (test with sticks). Cover the cake after approx. 45 minutes if necessary. Remove the cake from the oven and let it cool down for 10 minutes. Carefully turn out onto a cake rack and let it cool down. In the meantime, soak the gelatine in cold water. Puree the blackberries, lemon juice and 1 tablespoon of sugar. Mix the sour cream and the blackberry puree. Squeeze the gelatine and melt it in a small pot. Stir in 2 tablespoons of cream, then stir into the remaining cream. Chill the cream until it starts to gel. Cut the cake twice horizontally.
3
Mix the sour cream and the blackberry puree. Squeeze the gelatine and melt it in a small pot. Stir in 2 tablespoons of cream, then stir into the remaining cream. Chill the cream until it starts to gel. Cut the cake twice horizontally. Place the cake bases next to each other. Spread the bottom and middle cake base with cream and refrigerate for about 10 minutes so that the cream becomes firm. Assemble the cake bases and refrigerate again for about 3 hours. Roughly chop 100 g chocolate. Melt the chocolate and coconut oil in a bowl over a warm water bath. Cover the cake with the chocolate and put it back in the fridge. Cut into slices with a sharp or electric knife
4
Spread the bottom and middle cake base with cream and refrigerate for about 10 minutes so that the cream becomes firm. Assemble the cake bases and refrigerate again for about 3 hours. Roughly chop 100 g chocolate. Melt the chocolate and coconut oil in a bowl over a warm water bath. Cover the cake with the chocolate and put it back in the fridge. Cut into slices with a sharp or electric knife
5
4 3/4 hours waiting time