Adds a bit of saltiness to your usual sweet chocolate cake.
Preheat oven to 160°C and grease tins (3 x 5 inch round, 3 x 10 inch round, 3 x 7 inch square)
For the raspberry mud cakes, melt butter in a saucepan with the water, remove from heat add white chocolate, sift flours into bowl and add sugar. Add butter mixture, eggs and vanilla and mix, then add in raspberries and mix further to disperse. Separate into 3 x 10 inch round tins and bake until ready.
For the caramel mud cakes, melt butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan for 5 mins or until chocolate melts and mixture is smooth, set aside for 15 minutes. Add eggs, 1 at a time, beating well, Sift combined flours over chocolate mixture and stir.
Once mixture is ready, fold in sea salt flakes and ensure they are not overmixed. Separate into square tins, then repeat for final round tins.
Bake until cooked.
For the white chocolate ganache, boil cream in a saucepan and then pour over chocolate in a bowl, let sit for 5 minutes and then stir and set in fridge ready to use. Once cooled add to stand mixer and whip until ready.
For the white chocolate buttercream, beat butter, then add sugar and cream a bit at a time, then finally add melted white chocolate.
Construct bottom layers with cake and ganache, then cover with butter cream, ensure it’s super smooth and then place into fridge for 1 hour, insert plastic dowls (x4) and then paint with black paint. Set aside to air dry.
For the apple cider cream, beat butter until pale, add vanilla and salt, gradually add the apple cider and gradually add the icing sugar one cup at a time.
For the plain buttercream; whisk butter and then add sugar gradually until light and fluffy.
Construct small round layers with apple cream, then finish with buttercream, insert single dowel in centre for structure, then roll out white fondant and wrap cylinder with overhand at each end, the cut circles to fit and trim final layer. Set aside ready to assemble.
Square layer build on square cake board, cake and apple cream layers, the cover with buttercream, set aside.
Roll and cut red fondant strips and then cut white and black fondant in 1.5cm squares, enough to make 8 rows high and 10 wide. Assemble pattern, roll out thin white square for side of cake, brush with water to stick and lay pattern as required (see picture), roll over with pin to fully stick, then apply each sheet to the cake, finally add top layer of black fondant and insert plastic dowels in center to sit cylinder on.
Place cut rectangle cutting board on top for cylinder to lay on, this should be recessed into black fondant, then
Assemble all layers together.
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