This recipe first appeared in Woman’s Day.
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Ingredients
Buttercream
Method
Chocolate layer cake with raspberries
1.Preheat oven to 180°C. Grease and line two 23cm springform cake tins with baking paper.
2.Combine all the ingredients for the sponges, apart from the milk, raspberries and rose, in a large mixing bowl. Stir a few times to roughly combine before beating with an electric whisk until smooth – about 3-4 minutes.
3.Add milk and beat again until thoroughly incorporated.
4.Divide the batter evenly between prepared cake tins. Smooth the tops of the batter with the back of a spoon.
5.Bake for about 30-40 minutes, rotating the tins after 15-20 minutes. When ready, they should be risen and springy to the touch; a cake tester should come out clean from their centres. Remove to wire racks to cool completely.
Buttercream
6.Place chocolate in a heat-proof bowl set over a half-filled saucepan of simmering water. Stir occasionally until melted, then remove from heat, leaving to cool for 5 minutes.
7.Beat the butter in a large mixing bowl until smooth and creamy – about 2 minutes. Add icing sugar in four parts, beating well between additions, until buttercream is pale and thick.
8.Add the melted, cooled chocolate, then beat again until smooth and uniform in colour. Beat in milk to thin out the consistency if needed.
9.To assemble, turn out the sponges from their tins, trimming the tops flat if needed.
10.Sit one sponge on a cake stand. Using a damp palette knife, spread a thick, even layer of chocolate buttercream over the sponge.
11.Sit the other sponge on top, pressing down gently. Spread remaining buttercream over the top and sides of cake.
12.Garnish with raspberries and a rose before serving.
