Chocolate and Raspberry Birthday Cake

By Wednesday, October 03, 2012

Lorraine Pascale named this her 'I can't believe you made that cake' - and it is absolutely true. Making and decorating this cake couldn't be easier, yet the end product really is remarkable. However, it is not just the appearance of the cake that is the real show-stopper, the cake itself tastes really delicious! The cake was extremely moist, the icing was rich and chocolatey and contrasted perfectly with the refreshingly sweet raspberries.



You will need:

200g unsalted butter, softened
200g caster sugar
4 eggs
60g cocoa powder
400g Cadbury's dark chocolate fingers
2tsp baking powder
pinch of salt

250g icing sugar
125g unsalted butter, softened
100g dark chocolate, melted
400g fresh raspberries


Preheat the oven to 180 degrees/gas 4. Grease and line a 20cm cake tin.

In a large bowl, mix together the butter and sugar until they begin to turn pale. Add two of the eggs and half of the flour. Stir all of the ingredients together then repeat the process with the rest of the flour, eggs, baking powder, salt and cocoa. Continue mixing together until everything is properly combined.

Pour into the cake tin and bake for 30-40 minutes. Check the cake is done with a cocktail stick, when inserted in the middle of the cake, it should come out clean. Once it is baked, remove from the oven and place on a wire rack. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely on the rack.

Whilst the cake is cooling melt the chocolate over a bain-marie. Once melted, leave to cool slightly. Sieve the icing sugar into a large mixing bowl and mix in the butter. Cream together and the add the melted chocolate. Stir until the chocolate is properly mixed in. Cover with cling film and leave in the fridge for 30 minutes to chill.

Once the cake has cooled and the icing has had time to chill, ice the cake. It doesn't have to be amazingly neat as the chocolate fingers and raspberries will cover the surface completely.




Then begin lining the side of the cake with the chocolate fingers. Gently push the fingers into the cake so that the icing sticks them to the cake. Try and position them as close together as possible so none of the icing shows (I underestimated how many chocolate fingers I would need, so had to leave a bit of space between each).








Once you have lined the side of the cake, wash the raspberries and pat dry with paper towels. Pour onto the top of the cake and spread evenly. Enjoy!



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