Blackberry & Chocolate Olive Oil Cake with Glazed Raspberries

July is a month chock full of birthdays.  It appears that I am drawn to my fellow Cancer and Leo kin because it feel like I am celebrating all month long.  But among all these birthdays is a very special one, my mama’s birthday.

So to celebrate, I layered together some of my most delicious and reliable cake components to create a chocolate and berry delight.  I used layers of moist chocolate olive oil cake, raspberry jam, a bit of chocolate ganache, and Blackberry Swiss Buttercream to frost the whole thing.  Using a metal bench scraper, I created super crisp buttercream edges and then covered the cake with fresh raspberries brushed with a homemade glaze, which was surprisingly easy to make.  Just a few everyday ingredients and you have a glaze that not only protects fresh fruit from oxidization but also, and more importantly, makes it shiny and pretty.

Blackberry & Chocolate Olive Oil Cake with Glazed Raspberries | toni woo + foodBlackberry & Chocolate Olive Oil Cake with Glazed Raspberries | toni woo + foodBlackberry & Chocolate Olive Oil Cake with Glazed Raspberries | toni woo + foodBlackberry & Chocolate Olive Oil Cake with Glazed Raspberries | toni woo + food

NEUTRAL FRUIT GLAZE

1/4         c. sugar

1/2         c. water

1              Tbsp. cornstarch

1               Tbsp. corn syrup

In a small pot, bring boil half of the water and the sugar.

In a small bowl, stir the the remaining water and cornstarch until dissolved.

While stirring the sugar mixture, add the cornstarch mixture in a steady stream.

Stir in the corn syrup, bring to a boil, then remove from the heat.

Cool the glaze, then brush onto fruit.

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