Sometimes you want a decadent triple layer cake, but at other times you want a cake that can be whipped together in no time— and this is one of those cakes. Although it’s easy to make, it’s still delicious and beautiful to look at.
|1 3/4 cup unsalted butter at room temperature, plus extra for greasing||1/3 cups heavy cream|
|1 3/4 cups cups self-rising flour||3 1/3 cups confectioners' sugar|
|2 teaspoons baking powder||1 pinch salt|
|1 1/8 cups superfine sugar||1/4-1/2 teaspoon peppermint extract|
|4 eggs, lightly beaten||3 1/2 ounce dark chocolate (about 70% cocoa solids), finely chopped|
|1-2 tablespoons milk, if needed||1 bunch mint leaves|
|3 tablespoons blackberry or blackcurrant liqueur (optional)||1/4 caup blackberry jam|
|2 1/2 blackberries|
Preheat the oven to 350°F. Lightly grease and line two 8in cake pans with parchment paper, greasing the parchment too. In a medium bowl whisk the flour and baking powder together, then set aside.
Put 1 cup butter and super-fine sugar in a large bowl and, using an electric mixer, beat together until light and fluffy, about 5 minutes. Add the eggs, a little at a time, beating until fully combined. With the mixer on low, sift in the flour mixture in three additions, mixing until just combined.
The cake batter should be a “dropping consistency,” which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall easily from the spoon. If the batter is sticking to the spoon for too long, mix in 1–2 tablespoons milk to soften the batter. Add the liqueur and 1 1/4 blackberries and gently mix into the batter.
Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake for 25–30 minutes or until golden brown and coming away from the edge of the pan; a toothpick inserted into the center of a cake should come out clean. Let cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
While the cakes are cooling, make the frosting. Put 3/4 cups butter in a large bowl and, using an electric mixer, beat until light and creamy, about 3 minutes. Slowly incorporate the cream and beat until fully combined. Add the confectioners' sugar, a little at a time, and once fully combined add the salt. Beat on high speed until the frosting is light and fluffy. Add the peppermint extract and coloring, if using, and beat to combine.
To make the decoration, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Put the mint leaves on a parchment-lined baking sheet. Using a pastry brush, paint one side of each leaf with the melted chocolate. Put the tray in the fridge until the chocolate is set.
To assemble the cake, put one of the cake layers on a cardboard cake round or a serving plate. Top with half the frosting and spread evenly across the cake. Top with a thin layer of blackberry jam and then put the second cake layer on top. Spread the remaining buttercream over the top of the cake and sprinkle with the rest of the blackberries. Remove the mint leaves from the fridge and carefully peel off the leaves, leaving you with chocolate mint leaves. Put these randomly over the top of the cake.
To remove the mint leaves easily, the chocolate needs to be fairly thick. If you want to make the decoration easier, just put the leaves onto the cake without peeling them off, the green will look nice and will add another level of flavor.
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