Around this time two years ago-ish, I made a magnificent devil’s food cake covered in white chocolate. Three layers of intense, moist chocolate cake covered in layers of thin, tempered white chocolate that cracked when you slid a knife into it…it was a thing of beauty.
It also took bloody hours to make. I’m a huge fan of quick, easy recipes and this was anything but. I shoved it up anyway in the hope that someone, somewhere might have a spare five hours to make a cake, and then forgot about it until a few weeks ago when Mia made the cake and told me she “ran out of energy for the white chocolate”but still thought the cake was great anyway.
And you know what – the cake is great anyway! I definitely think you need something to break through the intense chocolatey cake, but there’s no reason a good buttercream (like Mia used) wouldn’t do that. I scurried away and made this version – a more realistic cake for the busy people I know you all are. It still tastes delicious, still looks incredible. It’s just a little easier to make.
I made a two-layer version, but you can go for three if you like. Also, feel free to finish the top in any way, I just like the pretty red raspberries against the white buttercream and the curls of chocolate. I mean, look. That’s pretty spectacular, isn’t it?
You know what a fan I am of strong flavours, so I’d serve this with a cup of coffee – maybe even a mocha if you’ve got a real sweet tooth (Me. I have a real sweet tooth. I would absolutely drink this with a mocha).
I’ve put this as eight slices – I know most of you could get away with having ten or even twelve, but I am greedy and I like a big wedge of cake. This cake isn’t difficult but it is special, so I recommend making it for people you love to celebrate birthdays, new jobs, anniversaries, or just to celebrate the fact you get to spend an entire afternoon with them talking about nothing and everything. Enjoy.
- 100g dark chocoate
- 4 tablespoons of cocoa powder
- 1 teaspoon of bicarb of soda
- 125g of butter, unsalted
- 100g dark muscavado sugar
- 250g golden caster sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 300g of plain flour
- 125ml of sour cream
- 200g white chocolate
- 250g soft unsalted butter
- 300g icing sugar
- A pot of raspberry jam
- Fresh raspberries
- Milk/dark chocolate to grate or chocolate curls, to decorate
- Grease and line two deep 8-inch cake tins. Pre-heat the oven to 180C
- Melt the 100g of dark chocolate and set it aside
- Pour 175ml of boiling water over the cocoa powder and whisk with a fork until smooth. Beat in the bicarb of soda. Pour this into the melted chocolate, mix 'til smooth. Set aside
- Add the butter to a bowl with the sugar. Using an electric handwhisk, beat the sugar and butter together until pale. Whisk in the eggs, one at a time, then the vanilla, then the flour, then the sour cream. Finally add in the chocolate mix
- Divide this between the pans and smooth the top. Bake for 30-40 minutes until the cake is set
- Remove from the tins after ten minutes of cooling and leave to cool completely, but be careful when removing from the tins as the cakes are very soft and break easily
- Melt the white chocolate in a bowl over a pan of barely simmering water. Beat together the butter and icing sugar, then beat in the white chocolate
- Spread a layer of jam on top of one of the cakes. Then add two or three heaped dessertspoons of butter cream and smooth it over, going right to the edges of the cake
- Put the other layer of cake on top of the first cake. Then smear over the remaining buttercream
- Dot with raspberries, then grate over the chocolate/sprinkle over the chocolate curls