A light and delicious chocolate cake filled with blackberry jam. But that’s not all, it’s also covered with chocolate ganache which is itself feathered with blackberry icing. It's a real crowd pleaser and perfect for any fruity celebration.
Measure the milk into a jug and add the malt vinegar to make a quick version of sour milk. Gave it a stir and leave to coagulate.
Cream the butter with the sugar until light and fluffy.
Beat in the eggs, one at a time.
Sieve in the dry ingredients, discarding any particularly large pieces of bran left in the sieve. Fold into the creamed mixture alternately with the soured milk.
Spoon the mixture into 2 x 20 cm (9") round silicone cake moulds or oiled baking tins filling them to about ¾ full.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 35-40 minutes or until the top is firm to the touch and an inserted skewer comes out more or less clean.
Leave to cool in the tins for 20 minutes, then turn out onto a wire rack to cool completely.
Chocolate Ganache
Bring the cream to the boil in a small pan with the golden syrup.
Add the dark chocolate and leave for a couple of minutes.
Stir until well mixed and smooth.
The Rest
Sandwich the cakes together with the jam.
Top with the ganache.
Pipe lines of the white chocolate ganache on top and then use a tooth pick to feather the lines.
Notes
You can find the recipe for white chocolate blackberry ganache on my blackberry puddings post.
Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.