Purple Chocolate Layered Cake
Overview
This chocolate layered cake gives a Daly visual and taste experience for every slice. The cake layered is fudged and moist using real cake with a bit of buttermilk. The frosting is a blueberry buttercream that gives the chocolate cake an outside frosting that draws away from the color of the cake and provides flavor and color. That is an indulgent but not a dense dessert and with a slight tartness that can be addictive.
A cake that uses layered purple frosting between the cake layers and a silky chocolate ganache with some berries can be a cake that people look forward to. It can be the type of gourmet cake that people will still be talking about at a party.
You might want to look through these tips and common mistakes to help get the ideal layers and drip for this cake before collecting your ingredients.
Why This Recipe Works
When baking the cake, oil is used in place of butter to trap moisture in the layers, especially in the chocolate layers, to keep them tender. To achieve just the right light and airy texture we need, buttermilk and a touch of vinegar to create a reaction with the baking soda, which provides the right crumb structure without the need for extra leaveners. For the frosting, we need a puree of blueberries, which helps keep the frosting from being too sweet with the addition of cream cheese to stabilize the frosting. Prior to ganaching the cake, chilling the stacked cake allows for an even, mirror glaze effect to be set from the ganache drip.
