So today is my Mother-In-Law’s birthday, and I wanted to make her a special cake to celebrate the day. I think I’ve been influenced a little by Autumn with all of the colours in there, but I think it looks great and it went down a treat! It’s super chocolatey, and the berries and figs work so well with it. Now I’ve made it, I would probably think ahead and use the cigarillo’s as in Lorraine’s recipe, or I would use alternate milk and dark chocolate fingers rather than white chocolate as its quite sweet.
The cake is based on a Lorraine Pascale’s ‘I can’t believe you made that’ recipe, in her book ‘Baking Made Easy’, and I’ve adjusted the decoration. I love Lorraine’s cooking – I don’t think a recipe of hers as ever failed me. Her prawn bisque is my absolute favourite!
Obviously this isn’t one for babies as its far too sugary, however I did allow my son to have some blackberries from the top (with the chocolate removed of course).
Have fun with this, and decorate whichever way you want 🙂
Love, Natalie x
Vegetable Oil or oil spray
200g Butter, softened
200g Caster Sugar
140g Plain Flour
60g Cocoa Powder
Pinch of Salt
2 tsp Baking Powder
2 Boxes of Chocolate Fingers
250g Butter, softened
500g Icing Sugar
100g Good Quality Dark Chocolate (at least 70%), melted and slightly cooled
3 Figs, quartered
Handful of Blackberries
Handful of Physalis
- Preheat the oven to 180°C. Line the cake tin (20cm) with baking paper and spray with oil.
- Cream the butter and sugar together in a large bowl until they begin to go pale. Add half the eggs and flour and beat together. Then add the rest of the flour with the other eggs, with the baking powder, cocoa and salt, then beat for a minute of two until mixed through and uniform. Dollop into a tin and bake for 30-40 minutes until a skewer in the middle comes out clean.
- Meanwhile, make the buttercream by beating the icing sugar and butter together until fluffy, then beating in the cooled chocolate for a further 2 minutes until uniform.
- Once the cake is completely cool, remove from tin. Carefully cut the top flat using a serrated knife. Turn the cake upside down onto a cake board so the bottom becomes a flat top. Split the cake horizontally and sandwich the cake with a 1cm layer of buttercream. Spread half the remaining buttercream over the top and sides of the cake, and refrigerating before repeating.
- Add the decorations by pushing the fingers vertically onto the cake and decorating the top with figs, physalis and blackberries.