This will be our last post before the New Year. We would like to take this opportunity to thank all of you who have taken the time to read, bake and share all our recipes and articles in 2012. We look forward to bringing you even more exciting recipes in 2013 and beyond.
We wish all of you and your families a very Merry Christmas and Happy New Year.
We know not everyone likes Christmas cake, in fact quite a few of our friends complain when we seem to make nothing but Christmas cake recipes during this time of year. So we have been thinking what we could create which is a little bit different. Recently we shared fantastic Raspberry Ruffles recipe with you. You can find this here. We had some Raspberry Ruffle mixture left so we incorporated this into a super simple cake recipe.
This is a delicious rich chocolate cake with a Raspberry Ruffle filling and coating, essentially an inside out raspberry ruffle cake. The cake is made in two parts, the cake itself and the frosting. If you didn’t make the Raspberry Ruffles you will need to make up a little under half of the mixture according to the recipe here.
The Ingredients:
The Cake:
80g Coco Powder
40g Butter
300g Caster Sugar
250ml Milk
180g Plain NEILL’S® Flour
2 Eggs
2tsp Baking Powder
0.5tsp Bicarbonate Soda
0.5tsp Salt
The Frosting:
335g Icing Sugar
80g Butter
2tbsp Milk
1tsp Raspberry Flavouring
Red Food Colouring to tint pink
4tbsp of Raspberry Ruffle Mixture
The How-To:
Preheat oven to 180c.
Cream the butter and sugar together. Don’t worry this is quite a dry mixture at this stage so will look a bit like crumbs.
Beat in the eggs one at a time.
Sieve the flour, baking powder, bicarbonate soda and salt together in a bowl.
Add the flour mix to the creamed butter and sugar, alternating with the milk until all the ingredients are all used up.
Try not to stir the mixture too much, stirring only enough to bring all the ingredients together.
Pour into two prepared cake tins (approx 8 inch) and even out the mixture.
Bake in the centre of the oven for 26-28 mins or until a skewer inserted comes out clean.
Allow the cakes to cool for 10 mins before turning out onto a wire cooling rack to cool completely.
While we are waiting for the cake to cool we can make the frosting.
In a large bowl beat the butter until it is soft and smooth.
Beat in the raspberry flavouring.
Using a large spoon mix in the sieved icing sugar until most of the powder is combined.
Now using an electric mixer beat the mixture until it is smooth.
Beat in a little red food colouring to tint the mixture pink.
Beat in approx 4tbsp of the Raspberry Ruffle mixture until distributed evenly throughout the frosting.
When the cakes are completely cool spoon about 1/3 of the frosting on top of the base layer and spread out evenly. Place the top layer on top.
Now spread another 1/3 of the frosting on top of the top later, spread this out evenly.
Now spread the final 1/3 of the frosting around the outside of the cake.
If you want to firm the cake up a little before cutting it can be put in the fridge for 30 mins.
You’re Done!
