Lusciously creamy, this decadent cake makes a marvellous afternoon tea centrepiece.
For the cake:
• 245g plain flour, plus extra for dusting
• 3 eggs
• 240ml buttermilk
• 240ml warm water
• 120ml vegetable oil
• 1 teaspoon vanilla paste or extract
• 400g caster sugar
• 80g good-quality cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• pinch salt
For the raspberry coulis:
• 100g caster sugar
• 3 tablespoons water
• 340g frozen raspberries, thawed
• 1 teaspoon raspberry eau de vie, or other raspberry liqueur
For the chocolate frosting:
• 170g softened butter, plus extra for greasing
• 105g good-quality cocoa powder
• 80ml milk
• 560g icing sugar, sifted
1 Preheat the oven to 180°C. Lightly butter the bases and sides of two 20 cm cake tins and dust with flour.
2 Place the eggs, buttermilk, warm water, oil and vanilla in a large bowl. Sift together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt and add to the liquid mixture.
3 Divide batter between the prepared tins and bake for 35 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 minutes before inverting on to a wire rack.
4 For the coulis, heat the sugar and water together in a small saucepan over a medium heat, until the sugar has completely dissolved, about 10 minutes.
5 Let the syrup cool a little then pour it into a blender and add the raspberries. Pulse to a purée then strain through a sieve to remove the seeds. Stir in the eau de vie and chill in the fridge for at least 30 minutes.
6 Make the chocolate frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter. Add the cocoa powder and beat for 10 seconds.
7 Add a little of the milk, then a little of the icing sugar and continue adding these alternately, beating until creamy. If the mixture is too runny, add more icing sugar; if it is too stiff add more milk. You are looking for a good, spreadable consistency.
8 To assemble the cake, place one cake on a plate. Brush the entire surface with the raspberry coulis, letting it penetrate into the cake to make it soft and full of flavour.
9 Spread on some of the chocolate frosting and stack the other cake on top. Using an off-set spatula, spread the rest of the frosting over the top and sides of the cakes.
Recipe courtesy of Melissa Forti. See here for more.
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