Double Chocolate, Double Raspberry Layer Cake

This creation was inspired by Donna Hay and designed by my girlfriend Nat and I for our good friend and birthday girl Mishy Lane
With the raspberry and chocolate being the chosen flavours we spent quite a while designing this cake and I must say, I'm quite proud of our creation.


Happy Birthday Mishy!! Hope you enjoyed it!

Chocolate Cake


37g dutch cocoa, sifted
90ml hot water
90g sour cream
175g butter, softened
247g castor sugar (just over 1 cup)
1/2 tbsp vanilla extract
2 eggs, lightly beaten
225g plain flour, sifted (about 1 1/2 cups)
1/2 tsp bi-carb soda


Preheat oven to 180 degrees.
Place cocoa and hot water into a bowl and whisk until smooth, then add the sour cream and combine well.
Place butter, sugar and vanilla extract in an electric mixer and beat until smooth and creamy.
Gradually add eggs and beat well.
Set the mixer at a low speed and add cocoa mixture, flour and bi-carb, beat until well combined.
Place mixture into a lightly greased 20cm round cake tin (line base with baking paper).
Bake for 50-60 mins or until tested with a skewer.
Cool for 10 mins in tin, then remove and cool on a wire rack.
Cool completely before icing.


Philly Cream Cheese/ Chocolate Icing
50g butter, softened
250g philly cream cheese (original)
160g icing sugar, sifted
handful of white chocolate, melted


Combine butter and cream cheese and combine well.
Add icing sugar and combine until smooth and slightly fluffy.
Stir through the melted white chocolate.


Chocolate Glaze (Donna Hay)
150g dark chocolate
1/2 cup cream (single not dollop)


Stir in saucepan until smooth.
Allow to cool for 10 mins before pouring over a well chilled cake
Raspberry Coulis
2 cups raspberries (frozen or fresh)
1 tsp lemon juice
2 tbsp caster sugar


Place all ingredients into a small saucepan, cook on a low heat until raspberries break down and sugar dissolves.
Blitz using a hand blender then strain out seeds


Sugar Coated Raspberries
Fresh raspberries
egg white
caster sugar


Lightly brush the raspberries with egg white.
Roll in sugar then use for decorating.


To assemble the cake.
You will need to cut the tops of the cake so that each layer is completely level.
Cut the cake into layers, use a ruler and measure to get the layers even.
Once you have the desired amount of layers you want (this cake recipe will give you 2, so you will need to make 2 cakes or double the recipe).
For each level except the top, brush the cake lightly with a pastry brush to remove crumbs, then spread a layer of coulis on base.
Add the cream cheese icing, leave about 1/2 - 1cm around the edge as it will squeeze out with the other layers on top.
Dollop on a bit of the coulis over the icing and using a skewer swirl it through the icing.
Place a few raspberries around the cake then repeat for each desired layer.
Now refrigerate the cake for at least 1/2 hour.
Once it is chilled, pour over the ganache and let it run slightly down the sides of the cake.
Refrigerate for a bit to let the ganache set.
Place the sugared raspberries on the top.


Now enjoy it!


It's truly delicious.