Absolutely Fabulous Blackberry Cake
By Johannah's Patisserie

A super moist blackberry cake with an alcoholic twist
 
Ingredients
 
Blackberry Juice
 
150g blackberries
50g caster sugar
2 tablespoons blackcurrant cordial (I use Belvoir)
2 tablespoons fruit beer (I used Liefmans Mixed Berry)
2 tablespoons fruit cider (I used Mayners Berry Cider)
 
Cake
 
200g butter
200g caster sugar
275g self raising flour
4 free range eggs
 
Sugar Syrup
 
50g caster sugar
2 tablespoons blackcurrant cordial
2 tablespoons fruit beer
2 tablespoons fruit cider
 
Butter Icing
 
200g butter
500g icing sugar
2 tablespoons of the sugar syrup
4 tablespoons fruit beer
4 tablespoons fruit cider
 
Blackberry Jam
 
Method
 
Blackberry Juice
 
Put the blackberries, sugar and cordial in a pan and bring to the boil. 
Boil rapidly until the blackberries are soft and the liquid is reduced. 
Leave to cool for 5 minutes, add the fruit beer and cider.
 
Cake
 
Prepare 3 x 8” tins by buttering the sides and lining the bases with greaseproof paper.
Cream the butter and sugar together until pale and fluffy, about 5-7 minutes depending on the softness of your butter. 
Add the eggs one at a time beating thoroughly after each addition. 
Once all the eggs are in incorporated add the flour and blackberry juice mixture in three stages. 
Mix slowly at first and then fast for 30 seconds.  Scrape the bowl after each addition to ensure all the mixture is incorporated. 
Divide the mixture evenly between the tins and bake in the oven at 170C for 25 minutes (the sponge should feel firm to touch).
 
Sugar Syrup
 
Whilst the cake is in the oven, make the sugar syrup.  Put the sugar and cordial in pan and heat until the sugar is dissolved.  Add the fruit beer and cider.
Whilst the cake is still warm brush the sugar syrup onto the cake reserving 2 tablespoons for the butter icing. 
Leave the cakes to cool in the tin.  Once cool remove and wrap in cling film and leave overnight.
 
Butter Icing and Decorating the Cake
 
Cream the butter until light and fluffy.  Slowly incorporate the icing sugar.  If the mixture becomes too stiff add some of the sugar syrup. 
Once all the icing sugar is incorporated continue mixing until light and fluffy. 
Add the fruit beer and cider and mix until incorporated (for about 30 seconds).
Take the first cake layer and spread some of the blackberry jam on top. 
With the second layer put some butter icing on the top and put face down onto the first layer with the jam. 
Repeat this with the second and third layer so you have jam and butter icing between each layer.  With the whole cake put a thin layer of the butter icing around the sides and on top to seal the cake.  This should use about half of the butter icing.  Leave in the fridge for 30 minutes to set.
Once set put a second layer of butter icing over the cake using about two thirds of the remaining icing. 
Using your palette knife create swirls around the side of the cake and on top of the cake.  With the butter icing left place into a piping bag fitted with a large rose nozzle and pipe “S” scrolls around the edge of the cake.