Choco­late frosted cake,


delicious - - ED’S LETTER -

“This rich, moist choco­late cake makes an im­pres­sive birth­day cen­tre­piece – es­pe­cially if, like my chil­dren, you are of the opin­ion that a birth­day cake must al­ways fea­ture choco­late, and plenty of it. Choco­late is abun­dantly rep­re­sented in this cre­ation, both in the cake bat­ter and in the lus­cious frost­ing. A light scat­ter­ing of crim­son berries lifts it to an el­e­gant, time­less dessert. If you want to plan ahead, you can make the cake the day be­fore and keep it well wrapped un­til you are ready to frost it.”

180g dark-choco­late chips 200g un­salted but­ter,

plus ex­tra for greas­ing 4 eggs 250g brown su­gar 21/ 2 cups (350g) self-rais­ing flour, sifted

1/4 cup (25g) Dutch co­coa pow­der, sifted 200ml but­ter­milk 125g rasp­ber­ries


300ml thick­ened cream 300g milk-choco­late chips 100g dark-choco­late chips Pre­heat your oven to 160°C and grease and line a 22cm round cake tin.

Melt the choco­late chips and but­ter in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter (make sure the base of the bowl doesn’t touch the wa­ter). Set aside.

In a stand mixer fit­ted with the whisk at­tach­ment, whip the eggs and su­gar un­til pale and fluffy. Add the flour, co­coa pow­der, but­ter­milk and cooled melted choco­late mix­ture and stir to com­bine.

Pour the mix­ture into the pre­pared tin and bake for 1 hour 5 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool in the tin for 10 min­utes, turn out onto a wire rack to cool com­pletely, then cut the cake in half hor­i­zon­tally us­ing a ser­rated knife.

To make the ganache, pour the cream into a small saucepan and bring to a sim­mer. Re­move from the heat, then add the choco­late chips and leave to melt into the warm cream. Whisk un­til smooth and com­bined, then place in the fridge for 30- 45 min­utes to cool and set to a spread­able con­sis­tency.

Place the bot­tom of the cake on a stand or plat­ter, cut-side up. Spread one-third of the frost­ing onto it, then scat­ter with half the rasp­ber­ries. Top with the other half of cake, spread re­main­ing frost­ing over the top and around the side, and scat­ter over the re­main­ing rasp­ber­ries.

de­li­ For more of Sil­via’s Ital­ian fam­ily recipes.

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