I had wanted to make a cake like this for a while but it seemed a little to extravagant to be sitting in a cake tin for the two of us to eat. And besides I do not think it will keep for very long.
I made a chocolate cake, filled with cooked down raspberries and softly whipped cream. I then smothered the whole thing in white chocolate butter cream, studded the sides with chocolate fingers and topped the whole thing off with more fresh raspberries. I know, I know, it sounds a lot but does not take long to make, the longest thing was waiting for the cakes to cool.
Chocolate and raspberry celebration cake
For the cake
160g caster sugar
65g light brown sugar (If you prefer use all caster sugar)
160g self raising flour
65g cocoa powder (I used green and blacks)
1/2 tsp baking powder
For the filling
60-80g good raspberry jam
150-200ml double or whipping cream (I used elmlea)
For the frosting
1 tsp vanilla paste
375g icing sugar
2 tablespoons whole milk
150g white chocolate, melted and cooled
2-3 packs of chocolate fingers
|I had to trim one slightly|
Lightly whip the cream until soft peaks form and then place dollops over the raspberries. Very gently press the second cake layer on top. Squish down carefully, you do not want the filling oozing out as you will be covering the sides of the cake in buttercream. If any does spill out use a palette knife to scrap it off the cake.
Finally top the whole cake off with fresh raspberries. I only put the raspberries on an hour before I wanted to serve it as I was not sure if they would bleed into the buttercream.
This cake could be made in so many variations the mind just boggles, the cake could be vanilla or lemon, various fruits could be used for the filling, the buttercream could vary in flavour and type. Instead of chocolate fingers you could use curls, or wafer fingers. Its making my head spin just thinking about it!