These decadent cakes are perfect for any afternoon tea.
For the chocolate cakes, preheat the oven to 160°C. Grease and line 3 lamington pans. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Cool slightly. Beat butter and sugar with an electric mixer until light and fluffy on medium speed, add vanilla, then add eggs, one at a time, beating well after each addition. Pour in cooled chocolate and beat until combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated and smooth mixture. Pour mixture into the pan and bake for 30 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely. Cut out 24 squares from each tray.
For the passionfruit curd, cream the butter and sugar together in saucepan, add eggs and whisk together. Add passionfruit and salt. Put over medium flame for roughly 10 minutes or until thick then leave aside to cool.
For the white chocolate ganache, heat the cream in a saucepan without boiling, then pour over white chocolate in a bowl. Leave for 5 minutes then stir until smooth. Set aside to cool.
For the dark chocolate ganache, heat the cream in a saucepan without boiling, then pour over dark chocolate in a bowl. Leave for 5 minutes then stir until smooth. Pipe cooled curd onto cake, add second layer of cake. Pour white ganache over cake and set aside. When set, pipe 9 little rosettes on top of cake with dark chocolate ganache. Add piece of gold leaf in middle.
This recipe has not been edited or tested by the Bake Off Food Department
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