This is a very sheepish hello, because I’ve been away so long – who knew university was a full time, time consuming, all effort requiring thing? Just kidding I knew that, but I didn’t anticipate just how much the workload would break me, but on a lighter note I’m finished with coursework, and in three weeks after one two hour exam I will be done with my second year (which has gone scarily fast)!
But anyway, what better way to apologies than with a cake recipe! I have just made this as it is my mothers birthday on Monday and although we cant be there on the day, my sister and I are going to be home for the weekend, so mother is blowing out her candles a few days early. So I put on my pinny and got busy making this chocolate and raspberry cake!
So here’s what you need:
|For the cake|
175g Self raising flour
175g Caster sugar
175g Room temperature butter
1½ level tsp baking powder
40g cocoa powder
4 tbsp boiling water
|For the butter-icing|
3 tbs of butter
Cup of icing sugar
1 tbs of cocoa poweder
|For the ganache|
150ml double cream
150g plain/dark chocolate, broken into pieces
Lots of raspberries
And here’s what you do:
Preheat the oven to 180ºC/gas mark 4, then grease two 20cm cake tins
In a bowl beat together the butter and sugar, once creamed add the eggs, flour and baking power, and mix until smooth.
In a separate mixing bowl, put the cocoa powder and add the water a little at a time to make a stiff paste.
Add this to the main cake mixture and evenly pour into the prepared tins, level the top and bake for about 20-25 mins (or until shrinking away from the sides of the tin and springy to the touch).
Leave to cool in the tin, then turn on to a wire rack to become completely cold before decorating.
Whilst the cake is cooling, pour the cream into a saucepan on a low heat, but do not let it boil. Once it begins to bubble and the sides, add in the pieces of chocolate and stir until the chocolate is melted and the two ingredients have combined. Take off the heat and allow to cool.
Tip: If the ganache is too thin, whilst it is cooling whisk it until it becomes a thicker consistency
Whilst the cake and the ganache are cooling, add the butter, icing sugar and cocoa powder and mix to make butter icing to sandwich the cakes together.
Once the cakes are cool to the touch spread the butter icing evenly on one and place the other on top.
Once the ganache is cool evenly spread over the cake and around the sides, and then place the raspberries on top in a concentric circle pattern, place in the fridge to set!
Dust with icing sugar to serve, and enjoy!
Do let me know if you make this cake and how it tasted!
All the love, speak soon