Preheat the oven to 180°C/350F. Butter a bundt tin and sprinkle over a light layer of flour, tap to remove excess. Place the butter, sugar and vanilla extract in a bowl and whip until light and fluffy, approximately 3 minutes.

Add the eggs and whip until well combined and smooth, approximately 2 minutes.

Spoon in the the sour cream and whip until just combined and the mixture looks lightly curdled.

Meanwhile, place the white chocolate and nutmeg in a double boiler or microwave, stirring often to ensure even melting.

Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.

Sift the flour, baking powder and soda into the mixture and fold until smooth and no dry patches remain.

In a separate bowl, roughly mash the blackberries roughly and fold into your cake batter.

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.

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.

Invert onto a cooling rack and allow to cool fully.

Place the chocolate and butter into a double boiler or microwave, stirring until melted and smooth.

Add the confectioner’s sugar and milk and stir until smooth.

Slowly pour over the cake evenly until your the top portions of cake are fully coated.

Allow to set before slicing and serving alongside your favorite hot drink.

Dig in!