BLACKBERRY LAYER CAKE

INGREDIENTS:

CHOCOLATE CAKE:
1 1/3 cup ( 250 g ) regular sugar
4 eggs
7 oz ( 200 g ) dark chocolate
14 tbsp ( 150 g ) butter
1 1/4 cup ( 150 g ) all purpose flour
3 tbsp ( 30 g ) cocoa powder
2 tsp baking powder
1 cup ( 2 dl ) milk

VANILLA CREAM CHEESE FROSTING:
1 3/4 cup ( 3,5 dl ) heavy cream
6,5 oz ( 180 g ) cream cheese
1 1/2 cups and 3 tbsp ( 150 g ) powdered sugar
2 vanilla pods

OTHER:
1 organic lime
1 cup blackberry jam with lime (Recipe here)
Fresh blackberries

Heat oven to 180°C / 356°F. Prepare a 18 cm / 7 inch springform and line the bottom with baking paper. Whip sugar and eggs until light and fluffy. Melt the butter in a small saucepan on low heat. When it's melted take it of the heat and mix the chocolate in - mix carefully until the chocolate is melted. Very slowly pour the warm chocolate into the fluffy egg and sugar mixture and mix until smooth. Carefully pour the milk in, and mix until smooth again. Add the dry ingredients and fold in. Butter two 16cm / 6 inch cake pans or springforms and divide the batter between them. Bake for 20 minutes. When they're done, set aside to cool off completely.
Put the cream cheese and heavy cream in the freezer for 35 - 40 minutes. Scrape the vanilla beans from the pod and mix in with a bit of the powdered sugar. Put the cold cream cheese, heavy cream, powdered sugar and the vanilla in a bowl. Whip until it gets thick and creamy.
Place the first cake on your serving plate. Put the first 1/2 cup of blackberry lime jam on the cake and spread it out. Grate the zest of 1/2 lime on the jam, and then spread half the frosting on the cake. Press some fresh blackberries into the frosting. Now, put the second cake on top, spread the other 1/2 cup of blackberry lime jam, the rest of the lime zest and the rest of the cream cheese frosting. Decorate with as many blackberries as you want.

Enjoy!

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