Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 12 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
12
- 1teaspoons baking powder, sifted
- 1 1/4 cup plain flour, sifted
- 1/4 cup thickened cream, whipped
- 1 cup milk
- 200grams unsalted butter, chopped
- 250grams strawberries
- 125grams raspberries
- 125grams blueberries
- 200grams premium milk chocolate, broken into pieces
- 4teaspoons gel red food colouring
- 1teaspoons vanilla bean paste
- 500milliliter raspberry sorbet (to serve)
- 290grams white melts, melted
- 2 eggs, lightly beaten
- 1 1/2 cup caster sugar
- 3tablespoons premium dutch processed cocoa, sifted
- 1/2 cup vegetable oil
Nutrition per serving
2910kJ
Protein
6.0grams
Sugars
57.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 160°C/ 140°C fan forced. Grease and line a 20cm round ring pan with baking paper.
Step 2 of 5
Place butter, milk chocolate, milk, sugar and vanilla in a medium saucepan over medium heat and stir until melted and smooth. Leave to cool for 10 minutes. Add eggs and whisk to combine.
Step 3 of 5
Add flour, baking powder and cocoa; whisk until smooth. Pour mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper. Cook for 1 hour or until the cake is cooked when tested with a skewer. Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Place rack over a deep tray (this will help catch any icing drips).
Step 4 of 5
In a medium bowl, combine melted white melts, oil and red food colouring. Pour icing over cake smoothing over tops and sides with a palate knife.
Step 5 of 5
To assemble the cake, slice and decorate berries according to picture. Place whipped cream in a piping bag fitted with a small round nozzle, pipe around cake and top with quenelles of raspberry sorbet.
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