Wednesday, 24 July 2013

Raspberry Chocolate Cake

At the request of very manly rowers, I bring you: Raspberry Chocolate Cake.

This cake is best eaten after working out profusely.

Raspberry Chocolate Cake

The Cake
Recipe adapted from BBC Food
  • 100g unsalted butter
  • 150g light soft brown sugar
  • 100g caster sugar
  • 50ml/2fl oz sunflower oil
  • 30g cocoa
  • 2 tsp vanilla extract
  • 4 medium eggs
  • 100ml/3.5fl oz thick double cream
  • 300g cake flour
  • 3 tsps baking powder
  • 1/2 bar Divine 70% Dark Chocolate And Raspberries

The Filling
  • 200ml/7fl oz thick double cream
  • 100g cream cheese
  • 1/2 bar Divine 70% Dark Chocolate And Raspberries
  • 20g icing sugar
  • handful dessicated coconut
  • 2 punnets fresh raspberries
Let's get started.

Pre-heat your oven to 180C/350F.  Melt the butter in a saucepan (or microwave... I know some of us like to roll student-style), and add sugars, oil, cocoa, and vanilla.  Mix thoroughly.  Make sure it is still hot (not boiling), and add in 1/2 bar of Divine Chocolate and Raspberry bar.  It's easiest to break up this 1/2 bar into little pieces, so they melt quicker.  Stir until batter is smooth.

When batter is smooth, add the eggs.  Beat well.  Mix in the double cream and baking soda.  Finally, add the flour in small increments, to prevent lumps.  If you have a flour sifter, this is a great time to use it.  As a poor rogue University student, I do not.  But, life goes on.  

The batter should be thick, but easily flowing off the spoon.

Bake for 30 minutes covered with foil, then another 20 minutes uncovered.  Remove and let cool.  Slice in half once cool.

For the icing, again heat the double cream.  Break the other 1/2 of the Divine bar into pieces, and stir until thoroughly incorporated.  Add a handful of raspberries to the still-heated mixture - mash them with your stirring spoon, and mix well.  When the mixture has slightly cooled, add the 100g of cream cheese and handful of desiccated coconut.  Blend well, then stick in the fridge for 30 minutes to solidify.  

You've sliced your chocolate cake in half.  Hopefully better than I have.  I seem to have a nice little slope at one end... but don't you worry, we'll hide that.

Spoon the icing onto the bottom slice, starting from the middle and working outwards.  Stop about 1/2 inch from the edge.  

Get bad with your creative self and add those raspberries.  

Smoosh the top slice as elegantly as possible onto the bottom.

Dust icing sugar over top.

Unfortunately, my cake had to be heaved delicately placed back into its metal cooking tin, in order to be transported to the boathouse.  But I'm sure yours will look oh-so-much-better sitting out in the open.

Raspberry peek-a-boo!

Edit: Made this cake at 6:30PM.  Realized that I had frosting on my forehead at 10:30PM.  For the win.

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