I do love my birthday, normally. This year is obviously a little different to the norm but I am enjoying spending time at home, just two of us, soaking up some sunshine. We are healthy, happy and fingers crossed we can start getting back into the real world soon.
This cake uses melted dark chocolate in the sponge and a first for me - mascarpone icing. It's really good, not as sweet as buttercream and just a little more interesting. It does like to be kept cool so a fridge near by helps
Ingredients. Makes a two-layered 6 inch cake
Cake
300g Butter. I actually use the Stork baking stuff
300g Caster Sugar
4 Eggs
220g Self Raising Flour
2tbsp Dark Coco Powder
120g Dark Chocolate, melted
Icing
250g mascarpone
80g Icing Sugar
2tbsp Dark Coco Powder
240ml Double Cream
A punnet of Fresh Raspberries
Method
1. Preheat the oven 180 degree, or fan / gas alternative. Prepare your tins - two 6-inch rounds. Combine the flour and coco powder. Melt your dark chocolate and set aside
2. In your stand mixer, beat the butter and sugar together until pale and fluffy
3. Add the eggs, one at a time, each followed by a spoonful of the flour mix, beating continuously. Make sure to scrape down the edges and bottom to ensure everything is mixed well and pour in the melted chocolate, give it one last mix
4. Divide the batter between the two cake pan and pop into the oven for 20-25minutes until an inserted skewer comes out clean
5. Allow to cool fully on a wire rack while you make the icing
6. In your clean stand mixer, with the whisk attachment fitted, bash away at the mascarpone, coco powder and icing sugar until fully combine
7. Pour in the double cream and whisk until you get stiff peaks, suitable for spreading and piping. Pop in the fridge until ready to use
8. When the cakes are fully cool, level-off any bumpy tops and smother one layer with a thick dollop of the icing, ensuring it goes right to the edges. Top this with a layer of fresh raspberries and then add the second layer
9. Cover the top and sides with the remaining icing and using a pallet knife, smooth off the edges however you like. I like to leave it with a bit of texture for a more rustic look
10. Keep in the fridge and enjoy!
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