Cake

1. Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.
2. Place the softened butter, sugar and extract in a bowl and beat until light and fluffy, approximately 3 minutes with a hand beater.
3. Add in the eggs and beat until well combined and smooth, a further 2 minutes with a hand beater.
4. Add in the the sour cream and beat until just combined and the mixture looks lightly curdled.
5. Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium, stirring often to ensure even melting.
6. Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.
7. Sift the flour, baking powder and soda into the mixture and fold through until no dry patches remain and your batter is smooth.
8. In a separate bowl, mash the blackberries roughly and fold through until the mixture looks slightly marbled.
9. Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and it is lightly browned on top.
10. Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the edges of the tin.
11. Invert onto a cooling rack and allow to cool fully.

Glaze

1. For the glaze, place the chocolate and butter into a double boiler, stirring until melted and smooth.
2. Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.
3. Carefully and slowly pour the icing over the cake, ensuring even coverage over the entire top of the cake.
4. Allow to set before slicing and serving alongside your favorite hot drink.
5. Dig in!