Blackberry Layer Cake

Method

1. Preparation

   Preheat oven to 180°C (160°C fan-forced). Grease three 20cm cake tins and line the bases with baking paper. Lightly crush 2 punnets of the blackberries and set aside.

2. Mixing

   Beat the sugar, butter and orange zest together with an electric mixer (use the paddle attachment if using a stand mixer) until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. At low speed, beat in about two-thirds of the flour until just combined, then the remaining flour, sour cream and food colouring gel (if using). Add the crushed berries and fold them through the mixture. Divide the batter evenly between the prepared tins (about 500g each) and smooth the surface. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside in the tins for 10 minutes to cool slightly, then turn the cakes out and place on a wire rack to cool completely. Trim the top of the cakes if they a slightly domed.

3. Blackberry Buttercream

   To make the blackberry buttercream, blend the blackberries with a stick blender or small food processor until smooth. Strain through a fine sieve and discard the seeds. You’ll need about 1/3 cup (80ml) of puree for this recipe. Beat the butter and blackberry puree with an electric mixer (use the paddle attachment if using a stand mixer) on medium speed until well combined, then gradually add the sifted icing sugar on low speed. Beat until combined. Add food colouring gel to reach your desired colour.

4. Layering

   Place one cake on a serving plate, bottom down, and spread with about 3/4 cup of the buttercream. Repeat with the second cake, then place the third cake, with the bottom up (to give a sharp edge to the top of the cake) on top. Spread the remaining buttercream over the top and sides of the cake. While the icing is still soft, decorate around the base of the cake with sesame seeds. Refrigerate cake to firm icing.

5. Chocolate Drizzle

   To make the chocolate drizzle, combine the chocolate, butter and glucose syrup in a heatproof bowl and melt over a saucepan or simmering water or in a microwave, on HIGH, in 30 second bursts. Stir until combined. Remove from the heat and set aside to cool to almost room temperature. The mixture needs to be runny enough to pour, but not so warm that it will melt the icing. Working quickly, pour the chocolate onto the top of the cake and use an offset spatula to spread it evenly, allowing the mixture to drip down the sides.

6. Serving

   Just before serving, decorate the cake with the remaining blackberries. To serve, for a nice clean cut, dip a long, sharp knife in hot water, dry it off and slice the cake. Clean the knife between each cut. Keep the cake in the fridge for up to 2 days. Bring to cool room temperature before serving. TIP: If the weather is hot, the buttercream may be quite soft. Return it to the fridge to cool and firm if necessary.