Raspberry creme drip cake
If a party without cake is just a meeting then serving up this really would make it a celebration!
I’ve made this cake a couple of times now and it’s always very well received, it looks impressive before you’ve even cut into it. It’s got three layers of deliciously light almond or vanilla flavoured sponge (your choice, both are yummy) sandwiched together with fruity raspberry jam and silky Swiss Meringue buttercream, covered in more raspberry buttercream, smothered in rich chocolate ganache and finished off with some chocolate dipped strawberries – you know, just for good measure. Because if you’re going to do cake you should really DO cake.
320g plain flour
1 1/2 tbsp baking powder
1 tsp vanilla or almond extract (your choice)
swiss meringue buttercream
4 egg whites
4 tbsp seedless raspberry jam (plus extra for filling)
100g double cream
100g dark chocolate
Start the sponge by pre-heating your oven to 190°c and greasing and lining three standard size cake tins (I think mine are about 8-9″).
Sift together the flour and baking powder then whisk this with the salt and sugar ensuring that they are well mixed. Beat the dry ingredients with the softened butter until you have something that looks a bit like damp sand.
In a separate jug, whisk together the eggs, vanilla or almond extract and milk and then add half of this to the dry mixture and beat it together well, ensuring that there are no lumps. Add the remaining liquid and beat again to combine it all and leave you with a fairly runny batter. Divide this evenly between the three prepared cake tins, level off the surfaces by giving the tins a little shake and pop them in the oven, all on the same shelf if your oven is big enough.
Bake the sponges for around 20 minutes, so that they are risen and golden brown, and if you poke them with a skewer or cake tester it comes out clean. Carefully turn the sponges out onto a wire rack and leave them to cool.
To make the Swiss meringue buttercream put the egg whites into a spotlessly clean bowl over a pan of gently simmering water, be careful not to let the water touch the base of the bowl. Add the sugar and use a hand whisk to whip them continuously whilst they heat up. They should become quite foamy and increase in volume. When they are ready to come off the heat, they will feel hot to the touch and the sugar should be totally dissolved.
Take the bowl off the pan of water and use an electric whisk to whip the meringue until it is thick and glossy. If by this stage the base of the bowl has cooled down to room temperature(ish) then you can start to whisk in the butter, a couple of pieces at a time. If the bowl is still warm then the butter will melt so it’s worth waiting until it’s cooled down. Continue to whip the buttercream until you have incorporated all of the butter and it is thick, smooth and creamy. Add the four tablespoons of jam and whisk again until it is well blended with the buttercream.
To assemble the cake decide which of your three sponges has the neatest, flattest bottom so that one can be the top. Put one of the other sponges onto a cake board or serving plate and spread a tablespoon or two of jam on it. Follow this with a layer of the buttercream, not too thick but spreading it right up to the edges of the cake. Pop a second sponge on top and repeat the layers of jam and buttercream again. Add the final sponge and then cover the whole cake with a very thin coat of the buttercream, just to seal in all the crumbs. Put the cake in the fridge for 15 minutes so that everything can firm up a bit. Use the rest of the buttercream to cover the top and sides of the cake with a thicker coating, making it as smooth as possible. Put the cake back in the fridge, this time for at least an hour so that it will be nice and cool when you add the chocolate ganache (this gives the best ‘drip’ effect).
Whilst the cake chills you can decorate the strawberries by simply dipping them in melted white chocolate and then into some sprinkles. Leave them on a sheet of baking parchment to set.
Make the ganache by chopping the chocolate into chunks and placing it in a bowl. Heat the cream so that it is quite warm but not boiling. Pour this over the chocolate and let it sit for a minute before stirring until it’s all well blended. Set aside to cool and thicken to a dripping consistency.
Get the chilled cake out of the oven and spoon the ganache in a ring around the top of it, encouraging a few drips to fall down the sides here and there. Carefully add a bit more ganache to the top to fill in the centre and smooth it off with a palate knife if you need too. Add the strawberries and a scattering of extra sprinkles. Return the cake to the fridge until you’re ready to serve it