Chocolate & Blackberry Layer Cake

Preheat oven to 180°C. Grease 3 x 18cm round loose-based cake tins and line bases with baking paper.

Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set aside. Beat butter and sugar together using electric beaters on medium for 10 minutes or until very pale and creamy. Add eggs, one at a time, beating well after each.

Sift flour with bicarbonate of soda and baking powder. Alternating between the flour and cocoa, add to butter mixture in batches, stirring well between each until combined.

Divide mixture evenly between tins and smooth surface. Bake for 30-35 minutes or until cooked when tested with a skewer. Cool in tins for 10 minutes before turning out onto a rack to cool completely.

Meanwhile, reserve 1/3 cup of the sugar and combine remainder in a small saucepan with 1/3 cup water. Stir constantly over medium heat until sugar is dissolved. Increase heat to medium-high and boil until it reaches ‘soft ball’ stage (see tip) or 115°C on a sugar thermometer. Remove from heat. In the large bowl of an electric mixer, whisk egg whites with reserved sugar until soft peaks form. With motor running, slowly add sugar syrup in a thin steady stream until mixture is glossy, thick and bowl is cool to touch.

Transfer half of the meringue mixture to a small mixer bowl. Reserve remainder to decorate cake. Beat on high speed, gradually adding small pieces of the butter and beat until creamy and thick. Beat in rosewater essence, if using. Chill for 30 minutes.

To assemble, trim tops of cakes to level. Spread 2 of the cake layers with chilled buttercream. Layer on top of each other pressing gently. Finish with the final plain cake. Chill cake for at least 30 minutes.

Using a small angled spatula, spread reserved meringue over top and side of the cake. Carefully brown the meringue using a kitchen blow torch, if desired. Decorate with blackberries.