For the sponge:
6 Large Eggs
150g Caster Sugar
100g Self-Raising Flour
50g Raw Cocoa Powder
For the filling:
300g Caster Sugar
1 Lemon, Juiced
1/2 tsp Blackberry essence
1/2 teaspoon Monin Blackberry syrup
750ml whipped cream
For the decoration:
150g Dark Chocolate
75g White Chocolate
Start by cooking the blackberry jam:
- In a large saucepan add the blackberries, sugar and lemon and heat on low until the sugar is dissolved.
- In a small bowl add the cornflour, and 4tbsp of the juice from the pan. Stir to combine and add the pan.
- Keep mixing until the cornflour is dispersed add the essence and syrup.
- Bring to the boil, and stir.
- Pour into a shallow dish and cool.
Make the chocolate bark:
- Line a cookie sheet with a non stick sheet. ( I use this: Non-Stick-Icing-Sheet )
- Melt the dark chocolate slowly over a ban-marie stir constantly.
- Meanwhile, melt the white chocolate in intervals of 15 seconds in the microwave stir in-between.
- Pour the chocolate over the sheet and lever to your preference.
- Spoon the white chocolate over in random blobs. Take a knife and swirl until desired marbled effect.
- Place in the fridge for 2 hours.
- Take the bark out of the fridge and smash up into shards.
Make the chocolate sponge:
- Grease 4 20.5cm round cake tins or 2 23cm and cut each cake in half after baking.
- Heat the oven to 180C.
- Break the eggs into a large bow along with the sugar and mix on high until doubled in size and lighter in colour.
- Sift the flour and cocoa powder and fold into the egg and sugar mixture.
- Divide the mixture between the prepared tins.
- Cook for 15 minutes and allow to cool throughly.
Decorating the cake:
- Once the cake is cooled, whip your cream to soft peaks.
- Place your first layer onto a icing turntable ( I use this: Icing-Turntable )
- Add a generous layer of jam, and then cream. Repeat this twice.
- Add the top layer, and add leave the cake to set for 20 minutes.
- Cover the sides and top with the rest of the whipped cream.
- Add your shards of chocolate to cover the sides of the cake.
- Add blackberries to the top.
-Charlotte DOAF x