If you hadn’t guessed by now, I love baking. I’m also somewhat of a chocolate fiend, so when looking for last minute birthday cake inspiration for one of my loveliest and closest friend’s birthdays, I turned to John Whaite’s beautiful book (again!).
To make the cake taste extra special I used some Willie’s Cacao Rio Grande dark chocolate drops (for the 85g melted chocolate) and Divine cocoa powder.
I’m a big fan of muscovado sugar in chocolate cakes as I think it gives it a nice fudgey note. I wasn’t sure about using butter, oil and eggs all together, but it definitely made for a really light sponge, with a nice crumbly texture.
I didn’t have any blackcurrants lurking in the freezer, so I swapped these for raspberries. I cooked the raspberries in the amount of cassis John recommends stirring through the cream – or mascarpone in my case. Sweetened slightly with a few tablespoons of icing sugar, the cooled raspberry and cassis mixture was stirred in to create an utterly delicious and pretty pink filling.
The original recipe called for nothing more than the syrup on top, but I decided it needed glitter. And lips (we got her a Lulu Guiness purse – her work famously features lips!). This looks really pretty, but edible glitter is amazing at making something so simple look complex. All you need to do is dust your buttercream or frosting in the colour of your choosing, cut out a stencil and sprinkle the other glitter over this. Et voila! You have yourself one luscious lips cake.
This is easily one of my favourite cakes I’ve ever made. It’s simple to prepare and tastes absolutely amazing. I’ll definitely be making it again.