White choco­late and rasp­berry cake

Better Homes and Gardens (Australia) - - Party Cakes -

This bloom­ing beauty has white choco­late in the bat­ter and frost­ing, so it’s def­i­nitely one for the sweet tooths!

Prepa­ra­tion time 40 mins plus 2 hours cool­ing Cook­ing time 1 hour 40 mins Serves 20

Melted but­ter, to grease, plus

ex­tra 500g but­ter, chopped 500g white choco­late, chopped 400ml wa­ter

3 cups caster sugar

4 free-range eggs, lightly beaten 250ml sour cream

2 tsp vanilla essence

3½ cups plain flour

2 cups self-rais­ing flour

1 cup frozen rasp­ber­ries Pink ic­ing colour gel and vi­o­let

ic­ing colour gel, to dec­o­rate Pa­per craft flow­ers, to

dec­o­rate, see page 182

WHITE CHOCO­LATE FROST­ING 250g but­ter, chopped, soft­ened 2 cups ic­ing sugar mix­ture 250g white choco­late, melted 2 Tbsp rasp­berry jam

STEP 1 Pre­heat oven to 150°C fan-forced (170°C con­ven­tional). Grease two 20cm round cake tins with but­ter and line bases and sides with bak­ing pa­per.

STEP 2 Com­bine choco­late, wa­ter and ex­tra but­ter in a large saucepan and stir over low heat un­til smooth. Don’t boil. Trans­fer to a large bowl and set aside to cool to room tem­per­a­ture.

STEP 3 Add sugar, eggs, sour cream and vanilla to cooled choco­late mix­ture and whisk un­til com­bined. Sift in flours, then stir un­til just com­bined. Add rasp­ber­ries and swirl through bat­ter. Spoon half the bat­ter into a bowl, cover with plas­tic wrap and set aside at room tem­per­a­ture.

STEP 4 Pour re­main­ing mix­ture evenly be­tween pre­pared tins. Bake for 50 min­utes, or un­til cooked when tested with a skewer. Cool cakes in tins for 15 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely.

STEP 5 Re­grease and line tins and then re­peat Step 4. STEP 6 Mean­while, for frost­ing, put but­ter and ic­ing sugar in a large bowl. Beat with an elec­tric hand mixer un­til soft and fluffy. With mo­tor run­ning, grad­u­ally add melted choco­late in a slow, steady steam. Con­tinue to beat un­til pale, fluffy and very smooth. Put 1¼ cups of frost­ing in sep­a­rate bowl, add jam and swirl through.

STEP 7 To as­sem­ble cake, trim tops of cooled cakes to level us­ing a cake lev­eller or ser­rated knife.

STEP 8 Put one cake layer on a serv­ing plate, cut side up. Spread with

of the jam-flavoured frost­ing. Re­peat lay­er­ing with cake and jam frost­ing un­til all cake lay­ers have been used, fin­ish­ing with a layer of cake.

STEP 9 Put a ta­ble­spoon of re­main­ing frost­ing into 2 sep­a­rate bowls. Tint one with a lit­tle pink gel un­til pale pink, and the other with a lit­tle vi­o­let gel and a lit­tle pink gel un­til pale lilac in colour. Set aside.

STEP 10 Us­ing a small pal­ette knife, spread re­main­ing frost­ing over the top and side of the cake to cover com­pletely.

STEP 11 Put small dots of pink and lilac coloured frost­ing spo­rad­i­cally around the side of the cake.

STEP 12 Use a large pal­ette knife to drag coloured frost­ing around cake to cre­ate a soft wash ef­fect.

STEP 13 Dec­o­rate cake with pa­per craft flow­ers. Serve.

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