Berry cake with white chocolate frosting

Ingredients (makes 2 x 6 inch thick cake layers):
60 grams (2 oz) butter, at room temperature
200 grams (7 oz) sugar
2 medium eggs
1 tea spoon vanilla extract
160 grams (5,5 oz) sour cream
250 grams (9 oz) all purpose flour
1 tea spoon baking powder
100 grams (3,5 oz) frozen or fresh blueberries

For the chocolate frosting:
130 grams (4,5 oz) white chocolate
90 ml. sweetened heavy whipping cream (*for the chocolate)
90 ml. sweetened heavy whipping cream

For the sugar syrup:
120 ml. water
60 grams (2 oz) sugar
1 table spoon bourbon
1 tea spoon vanilla extract

Decoration: All kinds of berries, shredded chocolate

To make the cake layers:
Preheat your oven to 180C (350F).
Grease 2×6 inch spring forms and line with parchment paper.
Beat butter in a large bowl until light, creamy and fluffy.
Add sugar and eggs and beat for about two minutes to combine.
Add vanilla extract and sour cream and mix well with a rubber spatula. Fold in flour and baking powder. Mix just to combine, don’t over-mix the batter, cause otherwise your cake layers might turn out hard, instead of soft and light. Add blueberries and gently mix with a rubber spatula.
Distribute the batter evenly between the spring forms and bake for about 40 minutes or until a tooth pick inserted in the center of the cake layer comes out clean.
Set aside to cool completely.

To make the chocolate frosting:
Melt chocolate and 90ml. of heavy whipping cream in a medium bowl. Set aside to cool completely and then beat with an electric mixer until pale and fluffy.
In another bowl beat the rest of the whipping cream until medium stiff peaks form. Add chocolate mixture to the cream and gently mix with a rubber spatula to combine. Set aside until needed.

To make the sugar syrup: heat water and sugar in a small bowl until sugar dissolves. Add bourbon and vanilla and stir.

To assemble the cake:
You could cut each layer into two thin cake layers, and get total of four layers or you can assemble the cake as it is – with two thicker layer.
Either way, before spreading the frosting over the cake layers, make sure to moisten them with the sugar syrup. The more syrup you pour over them, the moister they would be, so it’s up to you how much syrup to add.
Spread one layer of the frosting over each cake layer.
Decorate with extra berries