Chocolate cake with blackberries

[Recipe]

Biscuit recipe from English pastry chef Zoe Clark from the book "Home decorating at home". The book is very interesting, contains a large number of designs for cakes, cupcakes and cookies. But she's in English ...

So this book contains the recipe for the classic chocolate sponge cake, which I decided to try. Zoe also writes a recommendation that it is better to bake this biscuit, like 1/3 and 2/3 for a cake in 3 layers.

Recipe

Ingredients on the form 16 cm:

Biscuit:
Flour 225 g
Unsweetened cocoa 40 g.
Baking powder 2 tsp
Butter 200 g.
Sugar 175 g.
Egg (CO) 3 pcs
Milk 135 ml

Blackberry layer:
Blackberries 300 g
Sugar 3 tbsp
Starch 2 tsp

Impregnation syrup:
Sugar 100 g
Water 100 ml
Coffee, baileys, any syrup (all to your taste), I have blackberry juice.

Cream:
Butter 200 g
Cream cheese 280 g
Blackberries 200 g

All ingredients should be at room temperature.
Preheat the oven to 160 C °.
Preparing a baking dish: cut strips of parchment paper 5 cm above the mold, and then cut a circle - the bottom equal to the diameter of the mold, it turned out to be a very convenient way, especially when you need a very high biscuit with butter, smeared the sides of the mold and glued parchment paper to it.

I baked as Zoya recommends, 1/3 and 2/3, with each part cooking separately, dividing all the ingredients by 3.

So:
Sift flour, baking powder and cocoa into a separate bowl.
Beat sugar and butter on high speed until light and fluffy (about 8 minutes).
Add eggs, one at a time, whisking for a few minutes after each addition.
Now at low speed, alternately add the flour and milk mixture, in three steps, starting and ending with flour.
With a spatula, scrape the dough off the sides of the bowl, as needed, and mix again with a mixer at low speed.
Since I baked different volumes, 1/3 was baked for 20 minutes and 2/3 for about 35-40.
We bake until a dry match.
Take it out of the oven and let it cool in the form on the wire rack for about 15 minutes, remove it from the form and let it cool completely. (Then I made a mistake: I didn't cool it down to the end and started cutting, the cake cracked).

In general, I concluded that it is easier for me to bake three cakes and cut off the top of each one than to cut ... but this is a personal matter for everyone at baking time, this does not matter, especially if you have 3 identical shapes

After complete cooling, remove the top crust so that the cake becomes perfectly even

The biscuit turns out to be very tender and very chocolatey. Melts in your mouth instantly. In general, very, very tasty!

Next, I prepared the blackberry. 300 g of blackberries + 3 tablespoons of sugar (it tastes here). Heat, without boiling, dilute 2 tsp. starch in water or blackberry juice and add to the blackberries. Allow to cool completely.

We make a cream 200 g of butter, beat with 100 g of sugar sugar (tastes + -) until white. Beat the cream cheese separately and gently combine with a spatula. At the end, add the blackberries mashed through a sieve.

Assembly:
Soak the cakes with syrup, spread a thin layer of blackberries on each layer, put the cream on top. Decorate as you wish

Blackberries can be replaced with raspberries or black currants.
[https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/116241/image~9.jpg]

And this is with raspberries according to the same recipe. Thanks to Huske for the MK about skier Vasya.