This colorful three-layer cake sandwiches moist chocolate cake with layers of blackberry frosting all topped with edible sprinkles.
100g cocoa powder
350g all-purpose flour
1 tsp salt
1 tsp bicarbonate of soda
450g caster sugar
350g unsalted butter, softened
2 large eggs, at room temperature
5 drops black food gel
1 cup of purple, white and blue assorted shapes sprinkles
metallic star sprinkles
500g unsalted butter, softened
2 ½ cups powdered sugar
2 tbsp milk
4 drops purple food gel
4 drops pink food gel
2 tsp blackberry essence
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray a 36 x 20cm baking tray. Line with baking paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk, black food gel and eggs to dry ingredients and mix until well combined and smooth.
Scrape down the bowl and mix for another 20 seconds.
Pour batter into pre-prepared cake tin and bake for 45 minutes or until a toothpick inserted into the centre comes out clean.
Once the cake its baked let it cool completely. I placed mine in the fridge for 4 hours once it came to room temperate to get it really nice and chill because then it’s easier to cut.
To cut, use a ruler to split the flat cake into three pieces. I measured my cake measuring 12cm in width. Using a ruler to help me do this ensure my slices were straight.
To prepare frosting add softened butter to a large mixing bowl. Whip for about 5 minutes until pale in colour. Add half the powdered sugar and mix on low speed until combined. Then add the rest and mix on low speed to combine. Once mixed in bring back up to high speed and whip for 10 minutes until smooth and fluffy and pale in colour again.
Add milk, blackberry essence and 4 drops pink food gel. Mix until evely coloured. Then split frosting in half and add purple food gel to the second bowl. Mix until well combined.
Fit the end of a piping bag with a Wilton 8B piping tip and another second piping bag with a 15mm round tip.
Add pink to one bag and purple to another.
Add a dab of frosting to the surface of your serving plate. I used a large marble pastry board. Spread around using a small offset spatula.
Pipe blobs of frosting alternating between pink and purple on the first layer of cake. Add cake on top and repeat until you get to the top. You’ll want to add some sprinkles in between each layer too.
Finish off with more sprinkles and some metallic star sprinkles.