Two Colour Chocolate and Raspberry Layer Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
1
- For the cakes
- ¾ cup butter
- 3 ½ ozs white chocolate
- 3 ½ ozs Dark chocolate (70% cocoa solids)
- 3 eggs
- ⅜ cup milk
- ¾ cup caster sugar
- 1 tsp Baking powder
- 1 ¾ cups self-rising flour
- 2 Tbsps strong, cold Coffee
- 1 tsp vanilla extract
- 4 Tbsps seedless Raspberry jam
- For the topping
- 7 ozs white chocolate
- 1 Tbsp unsalted butter
- 1 tsp vanilla extract
- 1 Tbsp cream (48% fat)
- To decorate
- Raspberries
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Melt both the chocolates in separate heatproof bowls over a pan of simmering (not boiling) water.
3.
Put the remaining ingredients, except the coffee, vanilla and jam into a mixing bowl and beat until creamy.
4.
Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl and the vanilla and melted white chocolate to the other. Stir until mixed.
5.
Put into the tins. Spoon the jam on top of the white chocolate cake and gently marble through using a skewer.
6.
Bake for 20-25 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
7.
For the filling: heat the cream in a pan to a boil.
8.
Pour it onto the chocolate, then leave to stand for 5 minutes. Stir until smooth, then set aside until thickened and cool.
9.
Cut the cakes in half horizontally through the centre.
10.
Sandwich alternate colour cake layers with the chocolate filling, ending with a white chocolate cake.
11.
For the topping: melt the white chocolate in a heatproof bowl as before. Stir in the butter, cream and vanilla. Set aside to cool and thicken slightly.
12.
Pour over the top of the cake, allowing it to run down the sides. Decorate with raspberries and leave to set.
