CHOCOLATE & BLACKBERRY FRAISIER

HANDS-ON TIME 1HR 15MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 45MIN. SERVES 16 FOR THE FILLING ✶✶ 100g (31/2oz) cornflour ✶✶ 175g (6oz) caster sugar ✶✶600ml (1 pint) milk ✶✶4 medium egg yolks ✶✶ 150g (5oz) unsalted butter, softened ✶✶Seeds scraped from 1 vanilla pod, or 1tsp vanilla bean paste ✶✶600g (1lb 5oz) blackberries, fresh or frozen FOR THE CAKE ✶✶50g (2oz) unsalted butter, plus extra to grease ✶✶ 100g (31/2oz) self-raising flour, plus extra to dust ✶✶4 medium eggs ✶✶ 125g (4oz) caster sugar ✶✶25g (1oz) cocoa powder FOR THE SOAKING SYRUP ✶✶50g (2oz) caster sugar ✶✶Juice of 1 lemon ✶✶2tbsp crème de cassis (or use Ribena) FOR THE TOPPING AND GLAZE ✶✶ Icing sugar or cornflour, to dust ✶✶ 175g (6oz) marzipan ✶✶2 leaves of gelatine – we used Costa Fine Leaf Quick Dissolving Gelatine ✶✶ 125g (4oz) caster sugar ✶✶ 1tbsp golden syrup ✶✶50g (2oz) cocoa powder ✶✶50ml (2floz) double cream 1 To…