These beautiful and delicious chocolate and raspberry cakes will soon become a favourite.
To make the mud cakes, Preheat oven to 160°C. Brush 3x 12 miniature round cake tins with melted butter to grease. Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a large saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. Remove from heat and stand for 10 minutes or until mixture is lukewarm. Use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined. Pour the mixture into greased cake holders 2/3 full and bake in preheated oven for 30 minutes or until crumbs cling to a skewer inserted into the centre of the cake (do not be concerned if the surface cracks a little).
To make the raspberry/craisin filling, place craisins, water and sugar in a small saucepan on medium heat. Simmer for 5 minutes, strain mixture and cool completely. Use a fork to mash raspberries with the icing sugar in a bowl. Sieve into craisin juice bowl and combine. In a separate bowl, use a balloon whisk to whisk cream until firm peaks form. Add the raspberry/craisin mixture to the cream and fold until just combined. Place in the fridge to chill.
For the white chocolate frosting, place chocolate in a microwave safe bowl.
Heat ½ of the cream in a small saucepan over low-medium heat to just before boiling point. Pour cream into chocolate and whisk until smooth. If needed, heat further in the microwave in 30 second bursts to assist with melting. Cool for 5-10 minutes. While chocolate is cooling, beat the remaining cream in a separate bowl until stiff peaks form. Fold cream through chocolate mixture gently. Frosting is ready to use when at room temperature.
To assemble, transfer raspberry/craisin cream into a piping bag fitted with a large star piping nozzle. Fit a D7-7mm piping nozzle into another piping bag and place both ganache bag and raspberry cream bag inside. Pipe a swirl in a circular motion on the bottom layer of each cake to the edge. Place top side of cakes on and sandwich gently. Using a small clean palette knife, spread a thin layer of white chocolate frosting on sides of cakes, allowing the raspberry cream to smear around it.
For the dark chocolate laces, place red candy melts into a microwave safe bowl. Microwave on high for 30 seconds. Stir and heat again for 30 seconds. Use a large flower piping nozzle to pipe 160 flowers onto baking paper – let set completely. Place 700g chocolate in a double broiler. Allow the chocolate to melt, stirring carefully bringing the chocolate to 50°C. Remove from heat and add un-melted chocolate in small portions until it won’t melt. Whisk to 28 degrees ready to pipe patterns on acetate sheets. Return the bowl to the double broiler method on warm/just hot water if the mixture starts to solidify. Using 10 collars over a cooling rack and baking dish, place 4 candy flowers sporadically over acetate sheets and pipe (with a 3mm round tip) pattern tempered chocolate and swirl in a circular motion over collars, allowing to overhang all but 1 long side of the collar. Let set until it is still workable but firm. Working quickly, trim the overhung chocolate with a knife and wrap the collar firmly around a cake – secure with sticky tape, repeat with remainder. Pipe another raspberry cream swirl inside the lace on the top layer. Carefully place a few fresh, washed and dried raspberries on top and grate dark chocolate over the top. When confident the chocolate is set, remove acetate slowly from outside. Carefully place on presentation stand.
This recipe has not been edited or tested by the Bake Off Food Department
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