Mini Chocolate Almond Cakes with Blackberry Buttercream and Chocolate Glaze

• Produce

  • 10 Blackberries, large
  • 1 Blackberry buttercream

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tbsp Golden syrup
  • 1/2 tsp Vanilla paste

• Baking & Spices

  • 145 3/4 g (all purpose flour, plain
  • 499 1/2 g (dark chocolate, plain
  • 300 1/4 g (dark chocolate, plain small
  • 499 1/2 g Caster sugar
  • 1 Chocolate glaze
  • 2 tbsp Granulated sugar
  • 499 1/2 g Icing sugar
  • 1 pinch Salt
  • 2 tbsp Whole milk to thin glaze

• Nuts & Seeds

  • 238 1/3 g Almonds, ground

• Dairy

  • 528 2/3 g Butter, unsalted
  • 2 tbsp Double cream
  • 300 1/4 g Double cream

• Liquids

  • 1 tbsp Water

• Other

  • cocoa nibs or edible flowers to decorate (optional

Found on supergoldenbakes.com