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This eye-catching stack really takes the cake!

INGREDIENTS

  • 500g butter, chopped
  • 2 x 180g blocks white chocolate, chopped
  • 2 cups milk
  • 3 cups caster sugar
  • 1 1/2 tablespoons vanilla extract
  • 3 cups plain flour
  • 1 1/4 cups self-raising flour
  • 4 eggs, lightly beaten
  • 1 cup frozen raspberries, partially thawed

Swiss Meringue Buttercream

  • 6 egg whites
  • 1 1/2 cups caster sugar
  • 600g butter, chopped, softened
  • Rose pink gel food colouring

METHOD

Step 1
Preheat oven to 150C/130C fan-forced. Grease 2 x 6cm-deep, 22cm round cake pans. Line bases and sides with 3 layers of baking paper, extending paper 3cm above edges of pans.
Step 2
Place butter, chocolate, milk, sugar and vanilla in a saucepan over medium heat. Cook, stirring occasionally, until melted and mixture is combined. Set aside for 10 minutes to cool slightly.
Step 3
Whisk flours into chocolate mixture until combined. Whisk in egg. Pour half the batter into 1 prepared pan.
Step 4
Stir raspberries into remaining batter. Using food colouring, tint batter pink. Pour into remaining prepared pan. Bake for 1 hour 50 minutes, or when a skewer inserted into cakes comes out with crumbs clinging. Cool cakes in pans completely.
Step 5
Make Swiss Meringue Buttercream: Whisk egg whites and sugar in a large heatproof bowl. Place bowl over a saucepan of simmering water. Whisk constantly for about 8-12 minutes or until mixture reaches 70°C on a candy thermometer. Remove bowl from heat.
Step 6
Transfer mixture to large bowl of an electric mixer. Beat for 8-10 minutes or until firm peaks form and mixture is almost at room temperature. Add butter, 1 piece at a time, beating until well combined after each addition and mixture becomes thick and smooth. Tint buttercream dark pink.
Step 7
Ice cake: Trim top of cakes to level. Cut each cake in half horizontally.
Step 8
Place 1 half of raspberry mud cake onto a serving plate. Spread with 1/2 cup dark pink buttercream. Top with 1 half of the plain white chocolate mud cake. Spread with 1/2 cup remaining dark pink buttercream. Repeat layering, finishing with a layer of cake. Spread top and side of cake with a little of the remaining dark pink buttercream to coat. Spoon remaining dark pink buttercream into a piping bag fitted with a 1cm ribbon nozzle. Using the picture as a guide, pipe ribbons onto side of cake.


  • Recipe by: Author: Kim Coverdale
  • Image credit: Andrew Young
  • Publication: Super Food Ideas