Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line three 20cm sponge tins with baking paper.
2. Place the eggs, oil, buttermilk and vanilla in a large jug and whisk together. Sift the flour, cocoa powder, baking powder, bicarb and a pinch of salt into a large bowl and mix in the sugar.
3. Pour the egg mixture into the flour mixture and mix until everything is incorporated. Add the food colouring and stir well until evenly coloured.
4. Divide the cake batter between the three prepared tins and bake for 25 minutes until risen and springy when pressed with your fingertips.
5. Meanwhile, make the white chocolate icing. Place the butter and white chocolate in a heatproof bowl and melt over a pan of barely simmering water. Remove from the heat, stir until smooth and set aside for 10 minutes to cool. Whisk again if it starts to separate.
6. Beat the icing sugar and soft cheese with an electric whisk. Slowly pour in the white chocolate mixture, until you have a lovely smooth, thick and creamy icing. Cover and set aside until you are ready to assemble the cake.
7. Leave the sponges in their tins for 10-15 minutes, then turn out onto a wire rack. Peel away the baking paper; cool.
8. Place a sponge on a cake stand, spread on some icing, then top with another sponge; repeat with more icing and the final sponge. Spoon a quarter of the remaining icing into a piping bag and set aside. Spread the rest of the icing over the top and sides of the cake, smoothing with a spatula as you go.
9. Pipe icing pearls around the top of the cake, pile on the berries and add mint. Leftovers keep for up to 5 days in an airtight container at room temperature.