RASPBERRY AND DARK CHOCOLATE CAKE WITH HONEY CREAM CHEESE ICING AND ROSES

By • March 1, 2017 0 Comments

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Author Notes: Another favourite summer recipe straight from my recipe book - The Caker - Wholesome Cakes, Cookies and Desserts.
I love dark chocolate and berries together! You could halve the quantities in order to make a cake to feed 12 if necessary.

*For gluten free option replace flour with a non-raising gluten free baking mix
Jordan Rondel, The Caker

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Serves 24

Cake

  • 300 grams butter, softened
  • 300 grams unrefined, golden caster sugar
  • 2 teaspoons vanilla extract
  • 6 organic eggs
  • 200 grams spelt flour
  • 4 teaspoons baking powder
  • pinch of sea salt
  • 200 grams ground almonds
  • 1 cup unsweetened, full fat unsweetened greek yogurt
  • 1 cup 70% dark chocolate buttons
  • 2 cups fresh or frozen raspberries

Icing & Decorations

  • 300 grams cream cheese
  • 4 tablespoons honey
  • dash vanilla extract
  • fresh raspberries if in season, or freeze-dried if not
  • fresh rose buds
  • dried rose petals
  1. Preheat the oven to 180ºC fan bake. Grease and line 1 x 26cm cake tin and 1 x 18cm cake tin with baking paper. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
  2. Sift in the flour, baking powder and salt. Mix them in, along with the ground almonds and yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix. Evenly divide the batter between the two tins and dot in the chocolate and raspberries, pressing them down lightly with a spoon.
  3. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
  4. Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and continue to add the remaining ingredients.
  5. Once the cakes are completely cool, spread a layer of icing onto the big cake, and place the smaller on top. Apply a neat coating of icing to the top layer of the cake, and down the sides of both layers if desired. Decorate with some fresh or freeze-dried raspberries, fresh rose buds and dried rose petals.
  6. Refrigerate in an airtight container for up to 3 days.

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