Midweek Madness!
#193 Chocolate Temptation with White Chocolate Buttercream and White Chocolate, Milk Chocolate and Dark Chocolate
#194 Raspberry&Vanilla Boston Cake
#195 Carrot Cake with Mascarpone Icing
Chocolate Temptation with White Chocolate Buttercream and White Chocolate, Milk Chocolate and Dark Chocolate
Base
175g self-raising flour
1 tsp soda
150g caster sugar
2 large eggs
150 ml sunflower oil
150 ml milk
2 tbsp syrup
1. Mix together all ingredients for base and beat well.
2. Divide the batter into four bowls and into first batch add 1 tsp cocoa powder and mix well. Into second batch add 2 tsp cocoa powder and mix well and into third batch 3 tsp cocoa powder and mix well. Leave the fourth batch as it is.
3. Grease and flour four 20 cm cake pans and preheat the oven to 200C.
4. Bake bases in the oven for about 15 minutes and cool before removing from pans.
Filling
100 g white chocolate
100 g butter
300 g icing sugar
Melt together chocolate and butter and sieve in icing sugar carefully and mix well. Add more icing sugar if needed to get a good consistency.
To compile and decorate
spread icing on each cake layer. Pipe melted white, milk and dark chocolate on top and sides if you wish. Let cake set for an hour before serving.
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Raspberry&Vanilla Boston Cake
Dough
See my Boston Cake recipe here. Follow the recipe carefully but instead of filling the cake with cinnamon and butter, spread vanilla creme and raspberries on the rolled base.
Filling
Vanilla Creme
400 ml milk
3 tbsp sugar
2 egg yolks
2 tbsp corn flour
3 tsp vanilla sugar or 2 tsp vanilla extract
1. Mix all ingredients together except vanilla in a saucepan.
2. Heat over medium heat until the mixture thickens but does not boil.
3. Let cool down and add vanilla sugar/extract.
200 g raspberries (fresh or defrosted from frozen)
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Carrot Cake with Mascarpone Icing
The recipe for this delicious cake is by Mary Berry, you can find it here. To decorate the cake, I shaped some fruit-looking-things of sugar paste.
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