Blackberry and Malt Stout Cake

STEP 1: MAKE THE SEEDLESS BLACKBERRY JAM

Cook the blackberries in a saucepan over medium heat, stirring, until they collapse, 5–7 minutes. Press through a fine-mesh sieve, scraping the underside, and discard the seeds. Return the purée to the pan with the sugar and lemon juice. Boil, stirring often, until thick enough to hold a line drawn through it on a cold plate, 8–10 minutes. Keep it tart. Cool completely.

STEP 2: PREPARE THE PANS

Heat the oven to 325°F. Grease three 8-inch round cake pans with softened butter and line the bases with parchment paper. Wrap each pan in a damp cake strip (or a folded wet towel secured with foil) so the edges bake at the same pace as the center.

STEP 3: MAKE THE STOUT BATTER

Warm the stout and cubed butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the cocoa powder and sugar. Whisk the sour cream, eggs and vanilla extract together, then whisk into the stout mixture. Sift the flour, baking soda, baking powder and salt together twice, measuring the soda and powder with level spoons. Whisk into the wet mixture until just smooth. The batter will be thin and pourable.

STEP 4: BAKE THE SPONGES

Divide the batter equally among the three pans, weighing them for even layers. Bake 25–30 minutes, checking from 22 minutes. Pull the sponges when the center reads 200–205°F on an instant-read thermometer, or when a skewer comes out with a few moist crumbs. Do not wait for a clean skewer.

STEP 5: COOL THE SPONGES

Cool 10 minutes in the pans, then turn out onto wire racks and cool completely, at least 1 hour. Warm sponges will melt the buttercream.

STEP 6: MAKE THE MALT BUTTERCREAM

Beat the butter in a stand mixer until pale and smooth, about 3 minutes. Whisk the malted milk powder into the powdered sugar, then add to the butter in three additions on low speed. Add the cream, vanilla extract and salt and beat on medium-high until light, 2–3 minutes. Transfer about a third to a piping bag fitted with a round tip.

STEP 7: MAKE THE TUILES

Heat the oven to 350°F. Cut a tablet shape, about 1½ by 2½ inches with a rounded top, from thin card to use as a stencil. Whisk the melted butter, ⅓ cup powdered sugar and egg white until smooth, then whisk in the flour and cocoa powder. Rest 10 minutes. Spread the batter thinly through the stencil onto a silicone baking mat, making 10–12 shapes. Bake 8–10 minutes, until set and dry at the edges. Cool on the mat until crisp. Just before serving, dust the tops with powdered sugar.

STEP 8: FILL THE LAYERS

Level the sponges if domed. Set one on the serving plate and pipe a ring of buttercream around the edge as a dam. Spread a thin layer of buttercream inside the ring, then a thin layer of jam; keep the jam thin, as the cake is sweet enough. Repeat with the second sponge.

STEP 9: COAT THE CAKE

Top with the third sponge, base side up. Cover the top and sides with a thin crumb coat using an offset spatula and chill 20 minutes, then apply a smooth final coat. Keep the layers straight and even.

STEP 10: FINISH AND SERVE

Stand the tuiles upright in the top of the cake and scatter the fresh blackberries between them. Add the tuiles just before serving so they stay crisp.