Blackbird and Blackberry Forest


For the Cake

  • 225g plain flour
  • 350g caster sugar
  • 85g cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 bicarbonate of soda
  • 2 free-range eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsp vanilla extract
  • 250ml boiling water

For the Chocolate Icing and Chocolate Wrap

  • 200g plain chocolate
  • 200ml double cream
  • 150g Milk Chocolate Cocoform Modelling Chocolate



  1. Preheat the oven to 180 degrees C. Grease and line two 20cm sandwich tins
  2. For the icing, heat the chocolate and cream in a saucepan over a medium heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set the icing aside to cool and thicken for 1-2 hours, until thick enough to spread over the cake
  3. For the cake, fold the dry ingredients in together, then mix in the eggs, milk, oil and vanilla extract until mixture is well combined
  4. Add the boiling water to the mixture, a little at a time, until smooth (the batter will be very liquid)
  5. Divide the cake batter between the tins and bake in the oven for 25-35 minutes, or until the top is firm to touch and a skewer inserted into the middle of the cake comes out clean
  6. Remove the cakes from the oven and leave to cool completely before icing
  7. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake
  8. Ice the cake all over using a palette knife
  9. Soften and roll out the modelling chocolate to the cake’s size (height and circumference) and wrap around the iced cake
  10. Top and decorate with summer berries. Chill before serving





Love J

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