Here’s a moorish little number I whipped up for my colleague birthday. It’s fair to say that I’ve take my office-cake-making-responsibilities very seriously…
Serves: 20 people (or one hungry hungry hippo)
Time: Around 5 hours (including oven time and cleaning… so much cleaning!)
1. Bake cakes.
2. While cakes are baking, make chocolate fudge.
3. Once cakes are baked, used the cakes tins to press down on and flatten the top of each cake.
4. Allow both cake and fudge to cool overnight.
5. Divide each of the cakes in two to create four layers.
6. Make raspberry buttercream.
7. Assemble layers (with buttercream, raspberries and chocolate fudge between each layer).
8. Lightly ice top and sides of cake, place in fridge for 15 minutes to firm up.
9. Coat it once more with the remaining frosting.
10. Cover top of cake with chocolate fudge and allow it drizzle naturally down the sides.
11. Make meringue.
12. Pipe dollops of marshmallow onto the top of the cake. Blow torch them (while laughing hysterically*).
CHOCOLATE CAKE (recipe more-or-less pinched from Donna Hay)
- 500g butter
- 2 2/3 cups (470g) brown sugar
- 6 eggs
- 4 cups (600g) plain (all-purpose) flour
- 3 teaspoons baking powder
- 2/3 cup (70g) cocoa powder
- 2 cup (500ml) natural pot set yoghurt
- 500g dark chocolate, melted
Preheat oven to 160°C (325°F). Grease two 22cm cake tins. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat well. Sift the flour, baking powder and cocoa over the butter mixture, add the yoghurt and chocolate, and mix until just combined.
Pour the mixture into the tin and bake for 55 minutes to 1 hour or until just set. Cool in the tin.
CHOCOLATE FUDGE SAUCE (recipe more-or-less pinched from browneyedbaker.com)
- 250mls (1 cup) thin cream
- 100g (1/2 cup, firmly packed) brown sugar
- 2 tablespoons golden syrup
- 20g (1 tablespoon) butter
- 200g good-quality dark cooking chocolate, chopped
- 1 1/2 teaspoons vanilla bean paste
Combine the cream, brown sugar, golden syrup and butter in a medium saucepan. Stir over medium-high heat until boiling. Reduce heat to low and cook, stirring occasionally, for 5 minutes (until sugar begins to caramelise). Remove from the heat and stir in the chocolate until melted. Add the vanilla bean paste and use a hand whisk to mix until smooth.
RASPBERRY BUTTERCREAM FROSTING (recipe more-or-less pinched from Martha Stewart)
- 3/4 cup frozen raspberries (plus extra to scatter between the layers)
- 1 1/2 sticks unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
In a small bowl, squish the (defrosted) berries with a fork until juicy.
In another bowl, beat butter on medium-high speed until pale and fluffy. Reduce speed to medium and add confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed.
MARSHMALLOW (recipe more-or-less pinched from Martha Stewart)
- 150g egg whites
- 225g caster sugar
- 1 teaspoon of vanilla bean paste
In the bowl of a standing mixer, whisk egg whites on medium-high until a ‘bubble bath’ consistency is achieved. While whisking, gradually add sugar. Whisk on high till the marshmallow is glossy, shiny and stiff. Use immediately.
PUTTING IT ALL TOGETHER
Divide each of the cakes in two to create four layers.
Place the first layer on a cake base and on a turn table. Spread a layer of the frosting on, then scatter some raspberries and drizzle some of the cool chocolate fudge sauce over it. Place the second layer on top, pressing it down slightly to secure it in place. Repeat till all four layers are done and sides have been lightly covered in frosting. Place it in the freezer for about 15 minutes for it to firm up.
Coat it once more with the remaining frosting and smooth it out using a spatula. Drizzle some of the remaining fudge sauce on the edge of the cake so it drips down naturally on its own. If you fudge is too thick, pop it in the microwave for 10 seconds at a time until slightly runny.
Make the marshmallow at this stage and pipe rounds of it on top. Blow torch them.