Chocolate Layer cake
« Thread started on: Oct 25th, 2007, 12:35pm »
originally in the Asda magazine
Ingredients
* 225g self-raising flour * 2tsp baking powder * 3tbsp cocoa powder * 225g butter, softened * 225g caster sugar * 4 large eggs * 350g mascarpone * Few drops vanilla extract * 2tsp icing sugar * 150g raspberries, fresh or frozen (and thawed), plus extra to decorate * 100g good-quality dark chocolate (70% cocoa solids), broken up * Holly leaves and edible gold leaf for decorating, optional
Method 1 Preheat oven to 170C/150C Fan/Gas 3. Sift the flour, baking powder and cocoa into a large mixing bowl, and add the butter, the caster sugar, eggs and 3 tablespoons warm water. Beat for 1 to 2 minutes, using an electric hand mixer if you have one.
2 Divide the mixture between 3 greased, 20cm round, shallow cake tins. Bake for 20-25 minutes, until springy to the touch. Turn out onto a rack to cool completely.
3 Beat 250g mascarpone with the vanilla and icing sugar. Spread half on to one cake and scatter on half the raspberries. Put another cake on top. Spread with the remaining vanilla mascarpone and add almost all the remaining berries. Put the third cake on top.
4 Put the chocolate in a bowl with 2 tablespoons water. Stand it over a pan of simmering water. Stir until melted. Remove from pan and leave to cool. Mix with the remaining mascarpone and spread on top of the cake. Decorate with raspberries, and leaves painted with gold leaf (For decoration only).
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