BLACKBERRY FOREST CAKE

This sizeable, slightly messy and gloriously over-the-top take on the German speciality is a magnificent way to showcase blackberries (that humble bramble we used to scavenge from roadsides), using fresh berries, blackberry jam and blackberry nip.

125g dark chocolate (minimum 60 per cent cocoa), broken into pieces

300g plain flour

3 tbsp cocoa powder

2 tsp baking soda

½ tsp baking powder

125g butter, softened

1 cup white sugar

1 cup firmly packed brown sugar

4 eggs, lightly beaten

2 tsp vanilla extract

1 orange, finely grated zest

250g sour cream

¾ cup boiling water

Chocolate ganache

120g dark chocolate (minimum 60 per cent cocoa), finely chopped

150ml cream

2 tsp maple syrup Filling

¼ cup blackberry nip or Cointreau ¾ cup blackberry jam

500ml cream, whipped

250g blackberries (fresh or thawed) Extra blackberries to garnish (include leaves and blossom if available) Heat oven to 180C. Grease and line the bases of 3 x 20cm round cake tins.

Cakes: Melt chocolate in a bowl over a pan of simmering water, stirring until smooth. Sift together flour, cocoa, baking soda and baking powder and set aside.

In a large bowl, cream butter and sugars until they are light and fluffy. Gradually add beaten eggs followed by vanilla, orange zest and melted chocolate.

Fold in a third of the dry ingredients followed by half of the sour cream. Repeat, finishing with the dry ingredients. When fully mixed, add boiling water and mix until smooth.

Divide mixture between pans and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans for a few minutes before turning out to cool completely on a wire rack.

Chocolate ganache: Bring cream to the boil in a saucepan. Place chocolate in a heat-proof bowl, pour cream over and stir until chocolate has melted. Add maple syrup and stir until smooth. Let ganache cool and thicken to desired consistency before using.

To assemble, place 1 cake on a serving plate and drizzle with a third of the alcohol. Spread with half the jam, half the fresh blackberries and half the whipped cream (if you want the cake to look a bit tidier, use a little less cream and serve the rest on the side). Add the second cake and repeat.

Top with the final cake and sprinkle over remaining alcohol. Then pour over and spread the ganache, letting it drizzle down the sides. Decorate with extra berries, leaves and blossom if available. Keep any leftover cake covered in the fridge for up to 2 days. Makes 1 cake with 3 layers, serves 12