Strawberries, raspberries and blueberries combine to make a boo-tiful and delectable chocolate berry cake perfect for any Halloween celebration. Pureed blueberries are added to the chocolate cake batter and a sweet strawberry-raspberry jam fills the middle. Impress everyone with this clever and tasty treat.
1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
3/4 Cup water
1 Package (18.25 ounces) devil food cake mix
1/3 Cup oil
3 large eggs
Strawberry Ghosts and Tombstones
1 Cup white candy melts
2 Tablespoons vegetable shortening
1 Package (16 ounces) Driscoll's Strawberries
2 Ounces bittersweet chocolate, melted
Assorcted Halloween sprinkles, such as Jumbo Ghost Sprinkles
3 Milano cookies
6 Cream filled chocolate cookies, such as Oreo's
Raspberry Strawberry Filling
1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
1 1/2 Cups coarsely chopped Driscoll's Strawberries
1/3 Cup sugar
2 Tablespoons cornstarch
Chocolate Ganache Whipped Frosting
2 Cups heavy cream
12 Ounces bittersweet chocolate, finely chopped
1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries for garnish
1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries for garnish
For the Cake:
HEAT oven to 350°F. Lightly grease and flour 2 (9-inch) square baking pans.
PLACE 1 cup blueberries and water in the bowl of a food processor. Puree for 1 minute or until smooth.
BLEND cake mix, blueberry mixture, oil, and eggs with an electric mixer in a large bowl on low speed just until moistened. Scrape the sides of the bowl.
BEAT at medium speed for 2 minutes. Stir in the remaining blueberries. Divide the batter evenly into the prepared pans.
BAKE for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the Strawberry Ghosts and Tombstones:
LINE a cookie sheet with parchment paper.
COMBINE candy melts and shortening in a large microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
DIP strawberries into the candy melt to coat completely, letting the excess drip off. Carefully place the stem side down onto the prepared cookie sheet. Let stand at room temperature or store in the refrigerator for 30 minutes or until the coating is firm.
SPOON melted chocolate into a pastry bag fitted with Wilton tip #3. Use melted chocolate to place dots of chocolate as glue and arrange ghost sprinkles for eyes. Pipe on eyebrows and mouth. Let stand until firm.
ARRANGE cookies on a tray. Pipe sayings onto each cookie. Let stand at room temperature until the coating is firm.
For the Raspberry Strawberry Filling:
COMBINE raspberries and 1 cup coarsely chopped strawberries in a food processor. Puree for 1 minute or until smooth.
PRESS through a sieve to remove seeds. Whisk sugar, cornstarch, and berry puree in a small saucepan until blended.
BRING to a boil over medium-high heat, stirring constantly, and boil for 1 minute.
REMOVE from heat, stir in ½ cup chopped strawberries, and set aside. Cool completely.
For the Chocolate Ganache Whipped Frosting:
BRING heavy cream to a boil over medium-high heat in a medium saucepan. Whisk in chocolate. Whisk constantly until the chocolate is completely melted.
POUR chocolate into a bowl, cover the surface with plastic wrap, and chill for 2 hours.
BEAT chilled chocolate with an electric mixer on low to medium speed for 30 seconds or just until the mixture is thickened and begins to hold a shape. Do not overbeat.
PLACE one cake layer on a serving plate. Spread raspberry strawberry filling to ½ inch from the edge. Top with the second cake layer.
FROST the sides and top with ganache whipped frosting. Arrange blueberries around the top edge of the cake and raspberries around the bottom edge of the cake.
SPRINKLE the center top with cookie crumbs. Arrange strawberry ghosts and press cookies into the cake for tombstones.