Pinot Noir Chocolate Cake With Blackberries

• For the cake
• 100 grams butter, softened
• 150 grams soft brown sugar
• 2 organic eggs
• 1 teaspoon vanilla extract
• 150 grams plain flour
• 70 grams Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 3/4 cup pinot noir
• 100 grams 70% dark chocolate buttons
• 180 grams frozen blackberries
• 3 tablespoons good quality store-bought berry jam (ideally blackberry) for in between the layers
• 2 tablespoons cocoa nibs (for topping)
• 1 generous pinch sea salt
• For the Ganache
• 100 milliliters cream
• 100 grams 70% dark chocolate buttons

1. Preheat the oven to 180C fan bake. Line 2 x 22cm cake tins with baking paper.
2. In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Beat in eggs, one at a time, along with the vanilla. Sift in flour, cocoa powder and baking powder. Mix until just combined. Add wine and chocolate chips. Stop your mixer when all of the ingredients are combined but do not over-mix.
3. Evenly divide the batter between the two tins. Dot half your blackberries into each tin, making sure to push them right into the batter.rnBake for approximately 30 minutes or until springy to the touch and a skewer inserted in the centre comes out clean.rnAllow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
4. Meanwhile, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate. Stir until it is melted; the ganache should be thick, smooth and glossy. Chill the ganache for 20 minutes to allow it to set a little.
5. Once the cake is completely cool, spread some jam onto one layer and place the other directly on top. With a tablespoon, spread the ganache neatly onto the top of the cake.rnSprinkle with cocoa nibs and sea salt and serve immediately with whipped cream.
6. Store in a cool, dry place in an airtight container for up to 3 days.

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Taken from food52.com/recipes/72704-pinot-noir-chocolate-cake-with-blackberries (may not work)