This eye-catching stack really takes the cake!
- 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
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.
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.
Whisk flours into chocolate mixture until combined. Whisk in egg. Pour half the batter into 1 prepared pan.
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.
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.
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.
Ice cake: Trim top of cakes to level. Cut each cake in half horizontally.
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.