Here in the Ozarks we have many folklore tales, one being blackberry winter, this happens when we get a frost while the blackberries are in bloom, which happened last week, so I guess this old timers tale is real! To honor this age old weather woe, I found the perfect recipe to compliment the occasion. Bring on the frost(ing)!
Blackberry Chocolate Cake
Ingredients 12 ounces (about 2 1/2 cups) all purpose flour 1 pound (about 2 cups) sugar 4 ounces (1 1/4 cup) good unsweetened cocoa powder 1 tablespoon baking soda 1 1/2 teaspoon powder 1 teaspoon salt 1 cup buttermilk 1 stick melted butter 3 eggs 1 teaspoon vanilla 1 1/4 cup fresh brewed coffee 3/4 cup pureed blackberries, strained to remove the seeds 2 cups whole blackberries Instructions 1. Butter and flour a bundt pan. Preheat an oven to 350F. 2. Combine the dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) in a mixer bowl. 3. Mix the buttermilk, butter, eggs and vanilla together in a separate bowl. Pour the mixture into the dry ingredients slowly while mixing on low. 4. Slowly add the coffee into the batter while mixing on low. 5. Fold in the blackberry puree and blackberries into the batter. 6. Pour the batter into the prepared bundt pan. 7. Bake the cake 45 to 50 minutes or until a tooth pick inserted into the center comes out with a few crumbs handing on. 8. Let the cake cool a few minutes before inverting and removing from the pan. 9. Let cool completely.
Now, you don't have to wait for a killing frost to make this delicious cake, you can always raid the freezer section and make believe! Just make this cake soon, it's almost too pretty to eat! Happy spring!!