Birthday cakes are very special kind of cakes. They can be excessively extravagant, decorated, and shaped to anything you wish them to be. I like cakes to be simple but, at the same time, I want them to stand out and let the candles brighten up everyone’s face. Keep that in mind if you are struggling to find a perfect birthday present…
Chocolate and raspberries taste sublime together and bring a wonderful colour contrast. It is always easier if you try to arrange the raspberries on the side rather than straight onto the cake, to allow a regular pattern and to ensure you won’t run out of them before finishing the cake.
Raspberry and chocolate birthday cake (serves 10-12 people)
175 g salted butter, plus 10 g for greasing
75 g dark chocolate
300 g plain flour
375 g golden caster sugar
25 g cocoa powder
1 tsp bicarbonate of soda
2 medium eggs
200 g buttermilk
100 ml boiling water
4 tbsp raspberry jam
250 g fresh raspberries
For the chocolate ganache
170 g dark chocolate
120 ml of double cream
Heat the oven to 180°C/160°C fan/mark 4. Grease with butter and line two 8-inch cake tins. Boil the kettle with water. Put chocolate, broken in small pieces, and butter into a small pan, then heat gently and continuously stir until melted. Mix flour, sugar, cocoa, and soda bicarbonate together with a pinch of salt in a bowl. Whisk the eggs and buttermilk until lighter in colour then add to the flour mixture together with melted chocolate. Add 100 ml of boiling water and whisk preferably with electrical whisk, until the mixture is lump free.
Divide the cake mixture into two tins and bake in the oven for 20 minutes. Remember to swap tins halfway through the bake if place on different shelves in the oven. Also rotate tins if you put both tins next to each other to allow even rise and bake. Check with a skewer every now and then. Cake is ready once the skewer comes out clean. Take the cake out of the oven and allow to cool down before decorating.
For the chocolate ganache, pour the double cream into a heavy based pot and bring slowly to boil. Then pour over broken chocolate and leave it to melt the chocolate for a few moments. Be careful when stirring the ganache, if you stir it too soon, not all the chocolate will melt. If you have a few lumps of chocolate left, then place the bowl in warm water to allow the heat to melt the rest of the chocolate.
Squash a few raspberries with a fork and mix with raspberry jam. Spread the jam over the first sponge and place the second sponge on the top. Spread another but thinner layer of jam on the top sponge. You can also spread some of the chocolate ganache over the first sponge if you wish to make this cake a bit richer. Pour the chocolate ganache over the cake and cover all the sides. Leave the cake on the side for about 10-15 minutes to allow the chocolate to set.
Wash all the remaining raspberries and dry. Then place them on the top of the cake. Dust with icing sugar if you wish.