Blackberry Red Wine Chocolate Cake

loveandoliveoil.com

Aksana

subheading: For cake:

2 cups / 400 g sugar

1 ¾ cups / 218 g all-purpose flour

¾ cup / 70 g dark or dutch-processed cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

2 large eggs, at room temperature

1 cup / 240 g buttermilk

1 cup / 240 g blackberry wine or red wine

½ cup / 112 g light olive or vegetable oil

2 teaspoons vanilla extract

subheading: For frosting:

2 cups / 452 g (4 sticks) unsalted butter, at room temperature

3 ¾ cups / 452 g (1 pound) powdered sugar, sifted

¼ cup heavy cream, at room temperature (plus more as needed)

2 teaspoons vanilla bean paste or vanilla extract, or the scraped seeds from 1 vanilla pod

Pinch fine sea salt

⅓ cup blackberry preserves

subheading: For chocolate glaze:

3.5 ounces / 100 g dark chocolate, finely chopped

¼ cup heavy cream

¼ cup powdered sugar, sifted

2 to 3 tablespoons warm water

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