- 520g all-purpose flour
- 675g caster sugar
- 150g cocoa powder
- 1 1/2 tsp bicarbonate of soda
- 2 tsp salt
- 525g unsalted butter, softened
- 6 large eggs, at room temperature
- 525ml milk
- 800g dark chocolate
- 350ml thickened/whipping cream
- 500g fresh raspberries (for topping)
- Please note: to make the 6 layered cake in this recipe, you’ll need to make 2 batches of chocolate cake. All other recipes and measurements are enough to put the cake together and decorate it.
- Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven.
- Spray two 8” cake tins with oil spray and line the bottom with baking paper. Set aside
- Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer until well combined.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs and milk and mix on low speed until no dry ingredients are showing.
- Scrape down the bowl and mix for another 20 seconds.
- Fill two 8” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
- Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked.
- Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate.
- To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 4 layers of cake.
- Fit the end of a piping bag with a large round tip and add a small bulb of ganache on an 8” cake board and use a small offset spatula to spread it around slightly before adding the first layer of cake.
- Pipe tall spikes of chocolate ganache around the outside of the cake, allowing for some space for the raspberries to sit in between.
- Then pipe more ganache in the centre of the cake and add a handful of raspberries around.
- Add the next layer of cake and repeat until you get to the top.
- Add more spikes of ganache and then add a pile of raspberries in the centre.
- Add chocolate and cream into a large microwave safe bowl.
- Microwave for 20 seconds at a time, mixing each time until smooth.
- Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler.
- Fill a medium sized pot with 1/3 of the way with water. Bring to a boil.
- Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth.
- To soften the ganache to spreading or piping consistency, microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
- Then use a hand mixer to whip until ganache lightens in colour and goes fluffy.