Showstopper Blackberry Forest Gateau


For the sponge:
6 Large Eggs
150g Caster Sugar
100g Self-Raising Flour
50g Raw Cocoa Powder
For the filling:
850g Blackberries
300g Caster Sugar
1 Lemon, Juiced
4tbsp Cornflour
1/2 tsp Blackberry essence
1/2 teaspoon Monin Blackberry syrup
750ml whipped cream
For the decoration:
150g Dark Chocolate
75g White Chocolate
100g Blackberries


Start by cooking the blackberry jam: 

  1. In a large saucepan add the blackberries, sugar and lemon and heat on low until the sugar is dissolved.
  2. In a small bowl add the cornflour, and 4tbsp of the juice from the pan.  Stir to combine and add the pan.
  3. Keep mixing until the cornflour is dispersed add the essence and syrup.
  4. Bring to the boil, and stir.
  5. Pour into a shallow dish and cool.
Make the chocolate bark:
  1. Line a cookie sheet with a non stick sheet. ( I use this: Non-Stick-Icing-Sheet )
  2. Melt the dark chocolate slowly over a ban-marie stir constantly.
  3. Meanwhile, melt the white chocolate in intervals of 15 seconds in the microwave stir in-between.
  4. Pour the chocolate over the sheet and lever to your preference.
  5. Spoon the white chocolate over in random blobs.  Take a knife and swirl until desired marbled effect.
  6. Place in the fridge for 2 hours.
  7. Take the bark out of the fridge and smash up into shards.
Make the chocolate sponge:
  1. Grease 4 20.5cm round cake tins or 2 23cm and cut each cake in half after baking.
  2. Heat the oven to 180C.
  3. Break the eggs into a large bow along with the sugar and mix on high until doubled in size and lighter in colour.
  4. Sift the flour and cocoa powder and fold into the egg and sugar mixture.
  5. Divide the mixture between the prepared tins.
  6. Cook for 15 minutes and allow to cool throughly.
Decorating the cake:
  1. Once the cake is cooled, whip your cream to soft peaks.
  2. Place your first layer onto a icing turntable ( I use this: Icing-Turntable )
  3. Add a generous layer of jam, and then cream.  Repeat this twice.
  4. Add the top layer, and add leave the cake to set for 20 minutes.
  5. Cover the sides and top with the rest of the whipped cream.
  6. Add your shards of chocolate to cover the sides of the cake.
  7. Add blackberries to the top.
  8. Enjoy!


-Charlotte DOAF x

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