Small Batch Chocolate Blackberry Cake

chelsweets.com

Mycah

6-Inch Chocolate Cake

1 ⅔ cup granulated sugar (330 grams)

⅔ cup unsalted butter, room temp (150 grams)

3 large eggs, room temp (168 grams)

⅔ tsp baking soda (4 grams)

1 tsp baking powder (4 grams)

½ tsp salt (3 grams)

⅔ cup hot water (156 grams)

⅔ cup buttermilk, room temp (158 grams)

⅔ cup black cocoa (67 grams)

2 cups all-purpose flour (260 grams)

Chocolate Buttercream Frosting

1 ½ cups (or 3 sticks) unsalted butter, room temperature (339 grams)

⅔ cup unsweetened baking cocoa, sifted (67 grams)

3 ½ cups powdered sugar (454 grams) - or a 1 lb bag

⅓ cup heavy cream (76 grams)

1 cup of melted dark chocolate, cooled (174 grams, 8 oz.)

½ tsp salt (3 grams)

subheading: Optional Filling:

6 oz. blackberry jam

Optional Decoration

1 pint blueberries

1 pint figs

1 pint blackberries

Chocolate Ganache Drip

Directions at chelsweets.com

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