Blackberry and white chocolate layer cake

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Blackberry and white chocolate layer cake







Ingredients 

  300g fresh blackberries or frozen blackberries
 250g butter, chopped
 180g white chocolate, chopped
 1 cup milk
 2 1/4 cups caster sugar
 1 1/2 cups plain flour
 1/2 cup self-raising flour
 2 eggs, lightly beaten
 1/2 cup blackberry jam
 1/3 cup frozen cranberries, thawed
 White sprinkles, to decorate

Whipped chocolate ganache
 2/3 cup thickened cream

 2 x 180g blocks white chocolate, chopped



Method
Step 1
Preheat oven to 160°C/140°C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.

Step 2
Reserve 1/4 cup blackberries. Set aside. Place remaining blackberries in the bowl of a food processor. Process until smooth. Push mixture through a fine sieve over a bowl (you'll need 3/4 cup purée). Discard seeds. Set aside.

Step 3
Place butter, chocolate, milk and 2 cups sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is smooth and combined. Set aside for 5 minutes to cool slightly.

Step 4
Stir in sifted flours until combined. Add eggs, stirring to combine. Add purée. Stir until well combined. Divide mixture evenly between prepared pans. Bake for 1 hour 15 minutes or until a skewer inserted in centre of cakes comes out clean. Cool completely in pans.

Step 5
Make Whipped chocolate ganache: Place cream and white chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Refrigerate until cold and almost firm. Using electric mixer, beat ganache for 2 to 3 minutes or until light and fluffy.

Step 6
Turn out cakes onto a board. Trim tops to level. Cut each cake in half. Sandwich cakes together with jam. Place 1 cake on a serving plate. Spread 1/4 of the ganache over top. Place remaining sandwiched cake over ganache. Spread top and sides of double-decker cake with remaining ganache. Place remaining sugar in a bowl. Add cranberries and reserved blackberries. Toss to lightly coat. Decorate cake with cranberries, blackberries and white sprinkles. Serve

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