Chocolate cake 'gift'

The cake ‘gift’ I made as a gift for my daughter’s birthday. It looks eye-catching and surprisingly but it is really easy in preparing. The topping is made of raspberries instead of heavy and sweet buttercream or sugar icing. Inside is chocolate cake with malted milk powder which slightly diversifies the taste and the top is covered with thin layer of chocolate ganache (as few as needed to glue raspberries), you can also use jam. The cake is very yummy and do not soil hands what is a big advantage on children’s party. Enjoy! P.S. The bow is edible too.

 

square pan 8x8 inch

 

 Ingredients:

  • ¾ cup butter
  • ½ cup + 2 tablespoons sugar
  • ½ cup golden sugar
  • 3 eggs
  • 1 cup + 2 tablespoons all purpose or cake flour
  • 2 teaspoons baking powder
  • 7 tablespoons malted milk drink (powder)
  • 7 tablespoons cocoa powder
  • 1 cup milk

Topping:

  • 100 g dark chocolate
  • 1 teaspoon butter or plant oil
  • 500 g raspberies
  • 50 g sugar fondant

 

Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

In a medium saucepan place malted milk drink powder and cocoa powder and pour the milk over. Stir and heat gently until boiled and started to thicken. Remove from the heat and let cool. In a bowl of a stand mixer beat butter and both sugars until light and fluffy. Add eggs, one at the time and beat well after each addition. In separated bowl mix together flour and baking powder. Add to the butter-eggs mixture alternate with chocolate milk mixture. Mix until well combined. Once the mixture is ready spoon the batter into prepared pan. Bake for 25 minutes, then lower the oven’s temperature to 325°F and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few minutes then transfer to the wire rack to cool completely.

Make topping: melt the chocolate in double boiler or microwave. Add butter or oil and mix. Set aside to cool and thicken. Meanwhile make the bow. Roll out the fondant to 1/10 inch thickness. Cut off three strips 1 inch wide and 8 inch + double high of the cake length.

Place the cooled cake on the serving plate and spread the thin layer of chocolate ganache over the top and all sides. Place two strips over the middle of the cake, perpendicularly to each other. Form the third strip into a bow and place in the middle of crossing strips. Fulfil all empty spaces between the strips with raspberries (standing them vertically and tight). Place raspberries on sides of the cake too.


 

Category: Layered.

Tags: chocolate, cocoa, raspberry.