White Chocolate and Raspberry Cakes
A quick and easy recipe with delicious results. Perfect for a bake sale or afternoon tea.
Layered Chocolate Cake
| Serves: 12 | Course: Dessert | Categories: Cakes, Chocolate | Kitchen machine: Mixer | Total time (min.): 95 | Complexity (1 to 3): 2 |
An impressive looking cake that’s easier to make than it looks.
Tools
Kitchen Machines: Stand Mixers
Attachments & Accessories: K beater
Ingredients
Ingredients 1
Eggs 9
Plain flour 525 grams
Caster sugar 525 grams
Butter 525 grams
Baking powder 6 tsp.
Ingredients 2
Butter 400 grams
Ingredients 3
Icing sugar 800 grams
Cocoa powder 120 grams
Milk 60 ml
Ingredients 4
Milk chocolate 200 grams
Ingredients 5
Cherry jam 200 grams
Ingredients 6
Whipping cream 150 grams
Chocolate 150 grams
Method
Prep. (Before you begin)
1- Cut the butter into cubes and leave at room temperature to soften.
2- Melt the milk chocolate.
Getting started
1- Pre heat the oven to 180°C.
2- Grease the round tins and line with parchment paper.
3- Fit the K beater to the machine.
Stage 1
1- Add Ingredients 1 (eggs, flour, sugar, butter, baking powder) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 2 for about 4 minutes.
4- Divide the mixture between the round tins.
5- Bake for 45 minutes at 180°C or until a skewer tests clean.
6- Leave to cool on a wire rack.
Stage 2
1- Retrieve, clean the Mixer bowl and fit the K beater.
2- Add Ingredients 2 (butter) to the bowl.
3- Mix on speed Max for about 2 minutes.
Stage 3
1- Add Ingredients 3 (sugar, cocoa powder, milk) into the Mixer bowl.
2- Mix on speed 3 for about 3 minutes.
Stage 4
1- Add Ingredients 4 (melted chocolate) into the Mixer bowl.
2- Mix on speed 4 for about 5 minutes.
Stage 5
1- Place one of the sponges on a serving plate. If the cake is domed slice the top to make it level.
2- Spread with half of Ingredients 5 (jam).
3- Spread a layer of buttercream on the jam.
4- Place another sponge on top. If the cake is domed slice the top to make it level.
5- Repeat the jam and buttercream layers.
6- Place the last sponge on top. If the cake is domed slice the top to make it level.
7- Spread the rest of the buttercream over the cake in an even layer.
8- Chill in the fridge for 30 minutes.
Stage 6
1- Add Ingredients 6 (cream, chocolate) into the saucepan.
2- Heat over a medium heat, stirring constantly until the chocolate starts to melt.
3- Remove from the heat and continue to stir until the chocolate has melted.
4- Transfer the ganache to a glass bowl and let cool.
5- When the ganache is just warm, pour it onto the cold cake.
6- Serve.
7- To Serve. Decorate with cherries and chocolate.
Cake Recipes | Chocolate Recipes | All Recipes
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