DESCRIPTION
This is a rich, fudgy and moist dark chocolate cake filled with mixed berry jam and frosted with silky smooth dark chocolate buttercream. It's finished with a dark chocolate ganache drip and decorated with fresh berries.
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DESCRIPTION
This is a rich, fudgy and moist dark chocolate cake filled with mixed berry jam and frosted with silky smooth dark chocolate buttercream. It's finished with a dark chocolate ganache drip and decorated with fresh berries.
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INGREDIENTS:
113g strawberries
113g blueberries
113g blackberries
113g raspberries
100g white sugar
2tsp. vanilla
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For the Chocolate Cake
250g cake flour
60g cocoa powder
1½ tsp. baking powder
¼ tsp. bicarbonate of sodaÂ
½ tsp. salt
168g unsalted butter; softened
400g white sugar
3 large eggs, at room temperature
1tsp. vanilla
300ml buttermilk, at room temperature
120ml hot coffee
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For the Chocolate Buttercream
168g unsalted butter; softened
pinch salt
85g dark chocolate; melted and cooled slightly
25g cocoa powder
195g icing sugar
30-45ml heavy cream
For the Chocolate Ganache Drip
120ml heavy cream
85g dark chocolate; chopped
METHOD:
For the Mixed Berry Jam
For the Chocolate Cake
For the Chocolate Buttercream
Assembling the Cake
STEP ONE
Filling The Cake: Place a dollop of chocolate buttercream in the centre of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a 1cm opening. Pipe a "border" layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about 1cm thick and 2cm high. Then add about 1/3 cup of mixed berry jam onto the cake layer. Place the next cake layer over top and repeat the step.
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STEP TWO
Creating a Semi-Naked Cake: Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be in a thin layer. Chill the cake in the fridge for 30 minutes.
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STEP THREE
 Making the Chocolate Ganache Drip: When the cake has about 15 minutes left to a chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small saucepan and heat it over medium heat just until it’s steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 10 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.
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STEP FOUR
Decorating the Cake: Once the ganache has chilled on the cake, decorate it with fresh berries. Then serve the cake!