Rich, melt in your mouth chocolate blackberry bundt cake with a thin coat of smooth chocolate glaze.That sounds delightfully delicious doesn't it and you can easily make it yourself.This is a simple dark chocolate cake that's incredibly moist.This cake is best eaten cold and set overnight to absorb the strong blackberry flavor into the chocolate.If your someone that doesn't like seeds in baking you can easily replace the blackberries with a different berry or even add a berry jelly. The fruit is the key to the moisture of this cake and almost comes out as a fudgy texture.This is now added to my favorite chocolate cake recipe list and would recommend it to friends and family to bake and eat.
Chocolate Blackberry Bundt Cake
(Adapted from Christine Cushing, Chocolate Bundt Cake,Food Network Canada)
1 1/2 cup brown sugar
1/2 cup olive oil
1/2 cup 1% milk
2 large eggs
2 tsp vanilla
1/2 tsp salt
1 1/2 cups + 1 tbsp all purpose flour
2 tsp baking soda
2 tsp baking powder
1/3cup no name cocoa powder,sifted
3/4 boiling water/kettle water
1 cup or 1 1/2 cups blackberries(fresh or thawed frozen)
1 cup icing sugar
1-3 tbsp water
1/4 tsp vanilla
2 tbsp cocoa,sifted
Set oven 350F
Grease and flour large bundt pan
Mix b.sugar,oil,milk,eggs, and vanilla well.Place sifter on bowl,Add salt,flour,b.s,b.p and cocoa.Stir till smooth and no lumps remain.
Add boiling water and stir till smooth.
Add blackberries,less amount is probably best.Stir.
Pour into bundt pan,evenly. Tap pan on counter to remove air pockets.
Bake cake for 40 minutes.Test with toothpick or when cake springs back when touched.
Let cool in pan for 10 -20 minutes
After, flip pan upside down onto serving plate,let cool completely.(Do Not Remove Pan!)
Remove pan.Once fully cooled.
Make the chocolate glaze.
Mix all glaze ingredients together in a medium sized bowl.Add more icing or water for proper consistency, barely pourable glaze.
Pour glaze over top of cooled cake. Give a thin coat or drizzle. You might have extra glaze.If you do you can use the rest for a thicker coat or keep for another recipe.
Let cake set for 10 minutes or until icing is set. You can cover and keep in fridge overnight.Or serve right away.