[schema type=”recipe” name=”Chocolate And Rose Celebration Cake” author=”Rachel Howard” pubdate=”2015-07-05″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2015/07/Chocolate-Rose-2-700.jpg” description=”A three level chocolate cake with a layer of chocolate rice crispies and nougat frosting with a hint of rose. ” prepmins=”20″ cookmins=”20″ ]
This morning I realised I didn’t ever share this cake with you!
A few weeks ago I wanted to make a celebration cake for some friends that were passing a nine week training course at work. This was the first cake that came to mind. I love Jamie Oliver recipes and find they always come out well.
The original recipe asks you to bake one cake and then cut it into three, but I decided to bake three separate cakes. Although I adjusted the baking times, I think I over baked them a little leaving them dry. So just take care if you decide to do the same.
Everyone assured me that it wasn’t dry so I’ll have to trust them!
If I was going to do this again, I think I would leave out the chocolate rice crispy layers – I did as the instructions said and left the chocolate to cool before adding the rice crispies, but I still found that they went a little soggy.
The nougat frosting in this cake is so good! I have cut out a lot of sugar from my diet this year (hence the lack of baking updates!) but when I had some of this frosting left over and tried a bit I ended up scraping the bowl! It’s so light and fluffy and it’s the first thing people ask you about when they taste the cake – everyone wants to know how it’s made!
[callout title=Ingredients for the Chocolate Sponge:]
- 250g unsalted butter
- 150g quality dark chocolate (70%)
- 2 tablespoons olive oil
- 300g caster sugar
- 6 large eggs
- 150g self-raising flour
- A pinch of salt
- 4 tablespoons quality cocoa powder
- Preheat the oven to 180°C/350°F/gas 4
- Grease the cake tin – I used release spray
- Break up the chocolate and melt in a large bowl with the butter, oil and sugar over a pan of simmering water until glossy
- Leave to cool for 10 minutes
- Using an electric hand whisk beat in the eggs one by one and mix well
- Sift in the flour salt and cocoa powder and beat until just combined – this won’t take long
- Pour in to the greased tin/s and bake for 15-20 minutes
- Leave to cool for a few minutes in the tin and then transfer to a wire rack to cool completely
[callout title=Ingredients for the chocolate rice layer:]
- 300g quality dark chocolate (70%)
- 75g of butter
- 100ml double cream
- 100g puffed rice cereal
- For the crispy chocolatey rice layer, break up the chocolate and melt with the butter and cream in a large bowl over a pan of simmering water until glossy
- Leave to cool for 5 minutes
- Stir in the puffed rice until coated evenly
- Spread the chocolate rice all over the base layer of the cake
[callout title=Ingredients for the Rose nougat frosting:]
- 2 large egg whites
- 3 tablespoons runny honey
- 200g caster sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- Place the egg whites in a heat proof bowl with the honey, sugar, cream of tartar a pinch of salt and a splash of water
- Heat over a pan of simmering water – turn up the heat and with an electric hand whisk beat for 6-7 minutes or until peaks start to form
- Remove from the heat and add the vanilla extract and rose water – carry on beating until thick
- Leave to cool for 10 minutes
- Spread half of this over the chocolate rice layer and keep the remainder to go on top and around the sides
This is a lovely cake that doesn’t only taste great, but also looks impressive. And if rose isn’t ‘your thing’ you can flavour the nougat frosting with orange blossom and have a chocolate orange flavour which I will have to try!