Chocolate celebration layer cake

Method

1. Preheat the oven to 170°C/fan150°C/gas 3½. Grease and line 2 x deep round cake tins (one 15cm diameter, the other 20cm) with baking paper.
2. In a large bowl, cream the 350g butter with the golden caster sugar using an electric hand mixer until light and fluffy. Beat in the treacle, then add the eggs, a little at a time, with the mixer on a slow speed. Fold in the 50g melted chocolate, 1 tbsp chocolate extract, 2 tsp vanilla bean paste/extract and the coffee extract. Sift in the flour, cocoa powder and baking powder, then fold in the ground almonds. You should have a smooth, glossy cake batter. Pour the mixture into the prepared cake tins so each one is three-quarters full. Bake the small sponge for 55 minutes and the large one for 1 hour 10 minutes. Push a skewer into the middle of each to check they’re done (the skewer should come out clean).
3. Remove the sponges from the oven and cool in their tins for 10 minutes, then turn out onto wire racks to cool completely (see Know-how).
4. To make the butter icing, use an electric hand mixer to cream the 125g butter with the icing sugar in a mixing bowl until soft and light. Add the 1 tsp vanilla bean paste/extract, 2 tsp chocolate extract, 30g melted chocolate and 2 tbsp cream. Beat until smooth and fluffy, taking care not to over-beat as it may split.
5. Carefully slice each cooled sponge into 3 layers (see Know-how). Put the top layer of the large sponge cut-side up on a serving plate, then spread with butter icing (see tip). Top with the second large sponge layer and spread with more icing. Repeat with the remaining sponge layers, stacking the small cake layers on top. Set aside in a cool place.
6. For the ganache, gently warm the cream in a small pan. Add the 2 tsp vanilla bean paste/extract and the glucose syrup, then fold in the 250g melted chocolate, gently stirring until the mixture is smooth. Stir in the 25g butter, then set aside for a few minutes, stirring occasionally, until it has a spreadable consistency. Spread all over the cake, using a palette knife to smooth the surface. Decorate with blackberries and candles, if you like, then serve.