December is a big month for my family.
Birthday’s belong to my Mum, my Dad, my late-Pop, my Father in Law, my son and me! And of course, somewhere in there is Christmas and New Years Eve. It’s a big month for everyone, but it’s super big for us.
Celebration cakes are necessary and appreciated at this time of year.
It’s hard to go wrong with Chocolate Cake and although I’m personally not a huge chocolate cake fan, this creation has taken my favourite form of chocolate in a cake: brownie & fondant, smashed them together and given me sheer magic. Imagine fudgey-mousse-like cake, dense but light and not too sweet, stacked high and sandwiched together with silky smooth vanilla custard cream and crunchy freeze dried whole raspberries. A custard cream ‘crumb coat’, a smattering of raspberry dust and finally piled high with plump and juicy fresh raspberries.
This is my sumptuous spin on the delicious Dark Chocolate & Raspberry Chunk Cake featured in the Bakers’ Corner Hack My Cake competition. You can pile this baby as low or high as your heart desires, but four layers is gonna do it for us this time around.
Competition closes 18 Dec 2016. Open to NZ residents aged 18+. Original entries judged. Promoter is Nestle New Zealand Ltd. T&Cs available here.
- 400 grams Nestlè Bakers' Choice Cooking Chocolate
- 400 grams butter, cubed
- 250 grams caster sugar
- 10 large eggs, at room temperature
- 2 T plain flour
- 180g Nestlè Dark Chocolate Chunks
- 250g butter
- 1C icing sugar
- 300ml Vanilla Custard
- 1 x packet Fresh As Freeze Dried Raspberries
- 1 x punnet fresh Raspberries
- Preheat oven to 190 degrees Celsius. Grease a 6" tin with butter and line with baking paper. Grease the baking paper too.
- Chop the Nestlè Bakers' Choice Cooking Chocolate with a serrated knife into small pieces (makes less mess than a non-serrated knife).
- Melt with butter in a double boiler or in microwave, stirring until completely combined.
- Remove from heat and stir in the sugar until dissolved.
- Add the eggs one by one, mixing well between each addition.
- Sprinkle flour over the mixture and mix well until completely integrated. Make sure you mix until the batter is silky and dark.
- Add in the Nestlè Bakers' Choice Dark Chunks and stir well.
- Pour batter into the prepared cake and bake for approximately 18-20 minutes. The cake will puff up significantly and look slightly cracked. This is good.
- Remove from the oven and set on a wire rack, still in the tin. Leave to cool for 5 minutes.
- Carefully turn the cake out of the tin, turn the right way up and allow to cool completely as it will deflate as it cools.
- If you have more than one tin of this size, you can cook in double lots, or alternatively, cook each one after the other until you have four 6 inch cakes.
- Beat the butter until light and fluffy.
- Add the icing sugar and mix well to combine.
- Mix in the Vanilla Custard and mix. The consistency turns a little almost curdled, but keep adding the custard until you end up with a texture you are happy with.
- Place first cake on a serving plate. Spread with the Vanilla Custard filling and sprinkle with freeze dried raspberries.
- Place next layer on and repeat until all layers are complete.
- Using a knife, spread the Vanilla Custard around the outside of the cake to give a 'naked cake' look. It doesn't need to be perfect, but remove as much excess as possible.
- Next, crush up a handful or two of the freezedried raspberries and place in a bowl. Using your hand, gently 'squash' the raspberry dust onto the sides of your cake. Continue until the cake it all covered.
- On top of the cake, pile the fresh strawberries.
- Serve in very thin wedges at room temperature. Serve with extra fresh raspberries.
- Makes 1 x 4 layer 6" cake
- Cake is best made a day before consuming.
- Will keep in an airtight container in the fridge (if there is leftovers!) but should be brought to room temperate before serving
Trust me, this tasted just as good (if not better) than it looked!
See the recipe I hacked here