In live we come across many people. I thinks there is as many different ways to connect with people as there are people to begin with and the only thing you can do is to be yourself and be honest. Then it doesn’t matter if you see each other every day, week, month or even every couple of years. I know there are people in my life that will always be there for me and I will always be there for them. Those are the relations worth investing time and effort in. I’m not good with words, I’m good at cooking. That’s why whenever I want to tell someone that I care about them I cook for them. I believe that a piece of a delicious cake can bring a smile to every face and make your day better. So when a dear friend has a birthday you have to make a proper birthday cake (even if you are late).
This recipe is inspired by many tries I made with a sponge cake and creams. I think I found a balance of sweetness and chocolate that is perfect (though I’m always more on the less-sweet part of the sweetness scale). I don’t mind buttercream frosting on cakes, but I know many people find it too heavy. When I want my creams to be slightly lighter I use a mixture of whipping cream and melted chocolate (not exactly light, I know). The process of making this cream might seem a bit odd and complicated, but I think it’s worth the extra effort. You need to beat the cream with melted chocolate over a bowl of ice water. This will ensure that the chocolate starts to set quicker and the resulting cream will be easier to work with. It will also have a velvety consistency of a melted chocolate. Just give it a try!
Double Chocolate and Raspberry Birthday Cake
For the sponge cake:
- 120 g flour,
- 30 g cornstarch,
- 150 g sugar,
- 5 eggs, separated,
- 5 g baking powder.
Dark chocolate cream:
- 140 g good quality dark chocolate (at least 70%),
- 500 ml whipping cream,
- 1 tsp crushed coriander seeds (this is not necessarym but coriander adds really nice freshness to the dark chocolate).
White chocolate & raspberry cream:
- 70 g good quality white chocolate,
- 250 ml whipping cream,
- 200 g raspberries.
Start by making the sponge cake:
- Sift the flower with the cornstarch and baking powder (make sure to use fine sieve).
- Set the oven to 180 degrees. Line a 20 cm baking shaper with a baking paper or butter and flour the shape.In a bowl of a stand mixer beat the egg whites until they hold soft peaks.
- At the same time start beating the egg yolks with 50 g of sugar.
- When the egg whites are holding their shape, add the remaining sugar (100 g) and beat them further, until they are stiff and shiny.
- Beat the egg yolk until they are pale and all sugar is dissolved (Note: It’s important to beat the egg yolk until they are almost white).
- Start adding the egg whites to the egg yolks in batches. Mix them very carefully, preferably with a big metal spoon (that will allow you to incorporate more air into the mixture).
- Add the dry ingredients in batches and mix delicately.
Make the dark chocolate cream:
- Bring 250 ml of cream to boil.
- Add crushed coriander seeds and set aside to infuse for 10-15 minutes.
- Warm up the cream again and pour it through a sieve to a finely chopped dark chocolate. Do it in 2-3 batches to make sure all the chocolate is melted.
- Set aside for 30 min to cool down.
- Put the bowl with melted chocolate over a bigger bowl filled with ice water.
- Slowly add the remaining 250 ml of cream (it should be cold).
- Beat the cream until it hold peaks. It might take a while, so don’t get discourage after a couple of minutes. The chocolate need to cool. Just keep beating. It’s a good exercise for your arm (who needs a gym 😉 ).
Make the white chocolate cream:
Follow the steps as for the dark chocolate cream, just remember that it’s half the quantity of the dark chocolate cream and I skip the coriander.
Assemble the cake:
- Cut the sponge in 3 pieces with a bread knife.
- You might want to use some alcohol to slightly moist the sponge, I usually mix 10ml of sum with 40 ml of hot water and use it on all layers. You can also skip it.
- Put 1/3 of the chocolate cream and cover with another piece of sponge.
- Spread 1/3 of the white chocolate cream. Then put the raspberries and spread the remaining cream over them.
- Cover with the top piece of the sponge.
- Cover the whole cake with the remaining dark chocolate cream.
- You can decorate the cake with some more raspberries, almond flakes, hazelnut, whatever you like and have at hand.
It’s best if you make this cake one day before and allow it to stay overnight in the fridge.