Prep Time: 15 minutes | Cook Time: 35 minutes
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 1/2 cups seedless blackberry jam
- 3/4 cup buttermilk
- 12 Tbsp butter, room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 cup Sliced almonds
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
Preheat your oven to 325ºF and butter and flour two 9-inch cake pans.
In a large bowl whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. In a small bowl combine the jam and buttermilk.
In a bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes on high. Scrape the bowl and add one egg at a time, mixing to incoporate between each addition.
Once all the eggs are added, with the mixer on low speed, add the flour in three parts, alternating with the buttermilk mixture in two parts. Scrape down the bowl between each addition.
Divide the batter between the two pans equally and smooth the tops. Bake on the middle rack until the centers bounce back when touched, about 30-40 minutes. Remove the cakes from the oven and let cool 10 minutes before transfering to a wire rack to cool completely.
For the Ganache
Heat the heavy cream in a microwave-safe bowl until warm but not boiling. Add the chocolate chips to the heavy cream and let sit 3-4 minutes. Using a whisk, stir the mixture until shiny and no bits of unmelted chocolate remain. Let cool to a spreadable consistency, about 3 hours at room temperature or in the fridge, stirring every ten minutes and removing when spreadable.
Place cake on stand and top with a few tablespoons of ganache. Spread thinly and top with the second cake.
Cover the entire cake with ganache. Using your hands, press the almonds against the side of the cake. Serve.
You can also use 3 8-inch cake pans for this recipe.
Top with fresh blackberries for an extra berry decoration.
Have extra berries?