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CHOCOLATE RASPBERRY LAYER CAKE

CHOCOLATE RASPBERRY LAYER CAKE

CHOCOLATE RASPBERRY LAYER CAKE

This cake is too delicious to save just for birthdays.

Prep: 20 MINUTES
Cook Time: 50 MINUTES
Serves: 1 CAKE

Method

Put all the raspberry filling ingredients in a saucepan and bring up to the boil until the sugar dissolves. Set aside to cool before using.

FOR THE CAKE:

Preheat the oven to 160C.

Grease a 20cm cake tin landline the base with baking paper. Heat the milk to near boiling, then add 125g brown sugar and chocolate, stir together and set aside to cool slightly.

Sift the flour, cocoa, and baking soda. Cream the butter and remaining sugar until it turns pale and fluffy. Add the eggs one at a time, beating well between additions, adding a spoonful of the flour mix between each addition to stop the egg mix curdling. Beat in the flour, alternating with some of the chocolate liquid until you have a smooth mix. Pout into the cake tin and bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Set aside to cool.

FOR THE BUTTERCREAM:

Melt the chocolate over a pan of gently simmering water and set aside to cool slightly. Heat the egg whites and caster sugar until the sugar has melted and the mix is hot. Put into an electric mixer and whisk until the mix is thick and glossy and has cooled down - between 5 and 10 minutes. Add the chocolate and beat well, then add the butter a small amount at a time until incorporated. If not using straight away, refrigerate and whisk again before using.

TO ASSEMBLE:

Trim the top of the cake to make it even, then slice the cake into 3 layers. Keep the bottom layer for the top of the cake. On the other two layers spoon over the raspberry mix. If you have time let it set in the fridge for at least an hour. On your serving plate put one layer of cake, raspberry side up. Spoon and spread with some of the buttercream. Repeat with the next layer of cake. Top with bottom layer. Spread the buttercream on the top and sides of the cake. Refrigerate for at least an hour to let the buttercream set before serving. (refrigerate until serving). Garnish with freeze-dried raspberries and edible flowers.

Ingredients

FOR THE RASPBERRY FILLING:

1 1/2 cups frozen raspberries
2 tablespoons caster sugar
2 tablespoons water

FOR THE CHOCOLATE CAKE:

325ml milk
300g brown sugar
100g dark chocolate (Callebaut 53%)
125g butter, softened
250g flour
50g cocoa
5g baking soda
3 eggs

FOR THE BUTTERCREAM
150g dark chocolate
4 eggs whites
225g caster
150g butter, softened

TO ASSEMBLE AND SERVE
freeze dried raspberries
edible flowers

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