Chocolate Layer Cake

28.4.13


My husband and youngest son (the 15-year-old) have been in Noosa and Melbourne for the last seven days, having a treat for the first week of the school holidays. Henry (the 17-year old) and I have had a lovely time hanging out in Auckland and spending a couple of nights on Waiheke, but were excited for their return. I was literally jumping up and down, and couldn't sit still yesterday, so decided to whip up a wee celebration/welcome home cake. This chocolate cake is super-quick to make, easy to slice and fill, and has a really pleasing moist texture - a jammie, chocolatey extravaganza. Go wild and serve with vanilla bean ice-cream or whipped cream...berries optional.

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125g butter
150g dark chocolate, chopped
1 c caster sugar
1 tbsp Framboise (or liqueur of your choice/vanilla extract)
1 cup whole milk, at room temperature
3/4 cup natural yoghurt, at room temperature
3 eggs, at room temperature
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 c plain flour
2 tbsp dark cocoa

Frosting and filling
300g dark chocolate, finely chopped
250ml cream
2 tbsp Framboise (optional)

1/2 cup raspberry jam
2 tbsp Framboise (optional)

Line the base and sides of a 23cm, removable-base cake tin with baking paper and pre-heat the oven to 170˚C (325˚F). Put the butter and chocolate in a large microwave-safe bowl and heat on medium, in 30 second bursts, until melted. (Alternatively put in a heat-proof bowl over a saucepan of water simmering on the stove and heat until melted).  Whisk until smooth. Add sugar, Framboise, milk, yoghurt and eggs and whisk again until smooth. Sift in remaining ingredients and stir to combine. Pour into the baking tin and cook 55-60 minutes or until the middle of the cake springs back when gently pressed. Remove from the oven and allow to cool for 15 minutes in the tin before removing to a cooling rack.

To make the frosting/filling, heat the cream until almost boiling, then take off the heat. Stir in the chocolate, and allow it to sit for a minute before whisking until smooth. Cool to room temperature and stir in the Framboise if using, then chill in the fridge for 30 minutes. Scrape the chocolate mixture into the bowl of a mixer and whisk until the texture changes from dark and smooth to thicker and lighter (see pics).

To assemble - use a long serrated knife to cut the cake into three layers. Put the bottom layer on a serving plate and heat the jam in the microwave for 30 seconds (or in a pot on the stove for 1 minute) and add the Framboise. Brush /spoon half of this onto the base layer. Leave for a minute then spoon on one quarter of the frosting and spread evenly. Repeat with the second layer using the remainder of the jam and another quarter of the frosting. Finish with the final layer and the remainder of the frosting. Serves 10-12 as a celebration cake!



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