Heavenly Blackberry-Whipped Cream Angelfood Cake
A light and fluffy angelfood cake stuffed with plump blackberries and whipped cream and frosted with more whipped cream. Fit for an angel!
1 large angelfood cake
2 cups fresh blackberries
2 1/2 cups heavy whipping cream, divided
5 tablespoons sugar, divided
Mini chocolate chips for garnish
You can prepare a homemade angelfood cake or buy one or make one from a box mix. With a long, serrated bread knife, slice about a 1" layer off the top of the cake. Set aside. With a small, serrated knife, cut a trench out of the middle (don't cut all the way through to the bottom), leaving a 1/2" border of cake on the outside and around the hole in the middle. Pinch out the cake with your fingers (feel free to snack at this point). Set cake aside.
Rinse berries, let drain, then pat dry with paper towels. Place in medium bowl. In a large, deep bowl, whip one cup of the heavy cream until stiff, adding two tablespoons sugar towards the end. Add whipped cream to berries and gently fold together. With a rubber spatula, stuff the berry mixture into the trench in the cake. Place top back on. In same large bowl, whip remaining 1 1/2 cups cream, adding 3 tablespoons sugar towards the end. Frost entire cake. Garnish with mini chocolate chips and berries. Chill an hour or two before serving. Serves 8 - 10. Store in refrigerator for up to 3 days, uncovered.