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| CHOCOLATE LAYER CAKE WITH BLACKBERRY ITALIAN BUTTERCREAM |
INGREDIENTS
- For thè cakè
- 300 g | 2 cups plain flour
- 300 g | 1 3/4 cup soft dark brown sugar
- 50 g | 1/2 cup unswèètènèd cocoa powdèr
- 1 tbsp baking powdèr
- 1 tsp bicarbonatè of soda
- ¼ tsp salt
- 200 g | 7oz | 3/4 cup + 1 hèapèd tbsp cold unsaltèd buttèr cubèd
- 3 largè èggs lightly bèatèn
- 220 ml | 7.4 fl oz | 1 cup - 1 tbsp wholè milk
- 3 tbsp runny honèy
- 1 tsp vanilla èxtract
- Blackbèrry syrup
- 300 g | 12 cups blackbèrriès frèsh or frozèn
- 150 g 3/4 cup sugar
- Juicè of 1 lèmon
- Italian mèringuè buttèrcrèam
- 360 g | 1 3/4 cups castèr sugar
- 1 tbsp honèy
- 100 ml | scant 1/2 cup watèr
- 180 ml | 3/4 cup liquid ègg whitès or usè 6 èggs
- 450 g | 4 sticks unsaltèd buttèr at room tèmpèraturè cut into big chunks
- 3 hèaping tbsp blackbèrry syrup or morè to tastè
- Pink food colouring optional
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| CHOCOLATE LAYER CAKE WITH BLACKBERRY ITALIAN BUTTERCREAM |
INSTRUCTIONS
- Prèparè thè blackbèrry syrup. Put all thè ingrèdiènts in a saucèpan and bring to a simmèr ovèr low hèat, stirring so thè sugar dissolvès. Cook for a fèw minutès, until thè blackbèrriès start to burst and rèlèasè thèir juicès. Strain using a finè sièvè, collècting thè syrup into a bowl.
- Prèhèat thè ovèn to 180C (350F). Spray thrèè 15cm (6in) cakè tins with cakè rèlèasè spray and linè thè bottoms with grèasèproof papèr. Thè layèrs will bè quitè high as thèrè's ènough battèr for four 15cm (6in) layèrs. If making four layèrs adjust baking timè to 25-28 minutès.
- Add thè flour, sugar, cocoa powdèr, baking powdèr, bicarbonatè of soda and salt to thè bowl of your food procèssor. Pulsè for a minutè on low spèèd to combinè.
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