Ingredients
For Brownie
6 oz bittersweet chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 Tbs cocoa powder1 tsp vanilla
2 Tbs espresso
3/4 tsp salt
1 cup whole wheat flour
For White Cake
3 large egg white
1/4 cup milk
1 tsp vanilla
3 Tbs cornstarch1 cup and 5 Tbs flour
1 1/4 cups sugar
2 1/4 tsp baking soda
1/2 cup butter, at room temperature
1/2 cup milk
For Chocolate Cake
1 1/3 cup flour
1/2 Tbs baking powder
1/2 tps baking soda
1/2 tsp salt
1/2 cup butter, room temp2 eggs
1/2 cup + 2 Tbs cocoa powder
1 cup ice water
For Frostings
1 cup butter, softened
1 vanilla bean, scraped
1/2 tsp salt
2/3 cup milk
8 cups powdered sugar, more or less to desired consistency
12 oz blackberries
For Ganache
6 oz bittersweet chocolate
2/3 cup cream
1 tsp vanilla
For Decorative Topping
4 oz white chocolate4 oz dark chocolate
Procedure
For Brownie
Preheat oven to 350 degrees F. Heat chocolate and butter in medium saucepan over medium heat until evenly melted. Remove from heat. In mixing bowl combine eggs, sugar, cocoa, vanilla, espresso, and salt. Add melted chocolate and flour. Mix until evenly incorporated. Pour batter into greased spring-form pan. Bake for 25- 30 minutes.
Set aside to cool. Do not remove brownie from spring-form pan bottom.
For White Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
Whisk egg whites in small bowl. Add 1/4 milk and vanilla, whisk to mix, set aside. In bowl of mixer, combine flour, sugar, and baking powder. Mix on low. Add butter and 1/2 cup milk, beat on low speed to combine. Raise to medium speed, until light and fluffy. Add egg white mixture. Mix briefly. Divide batter into pans. Bake for 15-20 min or until a toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.
For Chocolate Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
In a small mixing bowl mix together flour, baking powder, baking soda, and salt. In a large mixing bowl beat sugar and butter together until light and fluffy. Beat in eggs one at a time followed by the yolk. Add cocoa and beat well. Add in flour mixture in three additions separated by two additions of ice water, beginning with and ending with the flour mixture. Mix well. Divide into pans and bake for 12-15 min or until toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.
For Frostings
In a mixing bowl beat butter with vanilla beans, and salt. Add one cup powdered sugar. Mix well. Add milk followed by the powdered sugar until your desired consistency is reached. Set aside.
If your berries are frozen place directly in small saucepan and cook on medium heat for 15 minutes, or until most of thee liquid boils off. Stir constantly. If you are using fresh berries mash before heating. Set aside
For Ganache (Don't prepare until cake is assembled)
Heat cream, chocolate, and vanilla in a sauce pan on medium low heat until just melted. Set aside to cool for 5-10 mins before applying to cake.
To Assemble Cake
Apply a hearty layer of vanilla bean frosting to the top of the brownie. Carefully set a layer of white cake atop brownie. Again apply a layer of frosting, followed by a thin layer of blackberry filling. Set a layer of chocolate cake atop blackberries. Again apply a layer of frosting. Apply second layer of white cake, followed by frosting and blackberries. Add final layer of chocolate cake and use excess frosting to evenly cover top and sides. Once ganache has cooled spread evenly over entire cake. Melt white chocolate in small saucepan on low heat until just melted and drizzle over cake. Repeat with dark chocolate. For best results refrigerate until serving.
Preheat oven to 350 degrees F. Heat chocolate and butter in medium saucepan over medium heat until evenly melted. Remove from heat. In mixing bowl combine eggs, sugar, cocoa, vanilla, espresso, and salt. Add melted chocolate and flour. Mix until evenly incorporated. Pour batter into greased spring-form pan. Bake for 25- 30 minutes.
Set aside to cool. Do not remove brownie from spring-form pan bottom.
For White Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
Whisk egg whites in small bowl. Add 1/4 milk and vanilla, whisk to mix, set aside. In bowl of mixer, combine flour, sugar, and baking powder. Mix on low. Add butter and 1/2 cup milk, beat on low speed to combine. Raise to medium speed, until light and fluffy. Add egg white mixture. Mix briefly. Divide batter into pans. Bake for 15-20 min or until a toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.
For Chocolate Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
In a small mixing bowl mix together flour, baking powder, baking soda, and salt. In a large mixing bowl beat sugar and butter together until light and fluffy. Beat in eggs one at a time followed by the yolk. Add cocoa and beat well. Add in flour mixture in three additions separated by two additions of ice water, beginning with and ending with the flour mixture. Mix well. Divide into pans and bake for 12-15 min or until toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.
For Frostings
In a mixing bowl beat butter with vanilla beans, and salt. Add one cup powdered sugar. Mix well. Add milk followed by the powdered sugar until your desired consistency is reached. Set aside.
If your berries are frozen place directly in small saucepan and cook on medium heat for 15 minutes, or until most of thee liquid boils off. Stir constantly. If you are using fresh berries mash before heating. Set aside
For Ganache (Don't prepare until cake is assembled)
Heat cream, chocolate, and vanilla in a sauce pan on medium low heat until just melted. Set aside to cool for 5-10 mins before applying to cake.
To Assemble Cake
Apply a hearty layer of vanilla bean frosting to the top of the brownie. Carefully set a layer of white cake atop brownie. Again apply a layer of frosting, followed by a thin layer of blackberry filling. Set a layer of chocolate cake atop blackberries. Again apply a layer of frosting. Apply second layer of white cake, followed by frosting and blackberries. Add final layer of chocolate cake and use excess frosting to evenly cover top and sides. Once ganache has cooled spread evenly over entire cake. Melt white chocolate in small saucepan on low heat until just melted and drizzle over cake. Repeat with dark chocolate. For best results refrigerate until serving.
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