It feels kind of arrogant to refer to something I’ve baked as a ‘showstopper’ – it definitely sets it up to be something spectacular so it’s a pretty bold statement to make.
But with showstoppers being the theme for this month’s We Should Cocoa challenge, hosted by the lovely Choclette, I’ve decided to embrace the word and be a little bold, and I am rather proud of this cake even if I do say so myself.
As I mentioned in my previous post about the Cake and Bake Show, I was totally inspired by the brilliant burlesque baking style demonstrated by Charlotte White, and so I decided to try my hand at a bit of a vintage design for my showstopper.
The stars all seemed to align for the making of this cake – I needed to make a showstopper, I was inspired by Charlotte, I had a friend with a birthday to bake for, and I was also having some professional photos taken on Saturday which was a great opportunity to get a half decent picture for a change (you may notice the drastic different in quality between the photos of the whole cake and the one of the inside, quickly snapped on my phone…)
The cake itself is my favourite dark chocolate cake, sandwiched with a white chocolate mousse and raspberry jam. I then coated it in a thin layer of buttercream before covering in white sugar paste, and decorating with royal icing, sort of piped in pearls but without flattening down the tips, and a flower paste flower of sorts on top.
For a first attempt at ‘fancy’ icing I was really happy with how it turned out, although I did have to do the sugar paste twice as I wasn’t happy with the first go as I rolled it too thinly and it cracked on the sides.
The birthday girl was happy too, and the taste lived up to the appearance – well, at 3 in the morning after one too many cocktails it seemed to anyway…
I really enjoyed making and decorating this cake, and I’m looking forward to my next attempt at something fancy – with a Clandestine Cake Club happening on Thursday I won’t have too long to wait, so I’ll update you on that soon!
Black and white chocolate showstopper
- 90g dark chocolate
- 90g butter
- 190g caster sugar
- 1 medium egg
- 1 medium egg yolk
- 1 tsp vanilla extract
- 225g plain flour
- 15g cocoa powder
- 1 1/2 tsp bicarbonate of soda
- 90ml milk
- 90ml strongly brewed coffee, cooled
For filling and icing:
- 150g white chocolate
- 150ml double cream
- 4 tbsp raspberry jam
- 30g butter
- 50g icing sugar
- 10g cocoa powder
- 750g sugar paste
- 50g royal icing sugar mix
- Black gel food colouring
- 20g white flower paste
Start by melting the dark chocolate then set aside. Beat the butter and sugar together until light and fluffy, then add the eggs and vanilla and beat again. Sift together the flour, cocoa and bicarb, then fold into the cake mix. Add half the coffee and milk and beat slowly until just combined, then add the rest of the coffee and milk along with the melted chocolate, and mix again until the batter comes together and is smooth with no lumps.
Divide between three 6″ round tins, and bake at 170 degrees for around 25 minutes, until risen and a skewer comes out clean. Leave to cool while you make the filling and buttercream.
For the white chocolate mousse, melt the white chocolate and leave to cool. Whip the cream until almost stiff, then fold in the chocolate, working fairly swiftly so the chocolate doesn’t seize. To make the buttercream, beat the butter, icing sugar and cocoa powder together until light and fluffy (I actually had some leftover from another cake, but this quantity should be plenty enough).
To assembly the cake, line a deep 6″ cake tin with cling film and level the tops of all the cakes. Place one sponge in the bottom of the tin, then spread half of the white chocolate mousse on top. Spread two tbsp of the raspberry jam on the next cake layer, then place jam side down on the chocolate mousse. Repeat with the remaining mousse, jam and final cake layer, then leave in the fridge to set.
Lift the cake out of the tin using the cling film, then unwrap. Spread a thin layer of the buttercream all over the top and sides of the cake, then roll out the sugarpaste into a large enough circle to cover the cake. Drape over the cake, then work quickly to smooth down the top and sides before trimming any excess icing from the bottom.
To decorate, roll the flower past out very thinly and use a petal cutter to cut 20-25 petals. Use a ball modelling tool to thin the petals around the edges, then leave to set.
Mx the royal icing sugar with 1.5 tsp water and 1/2 tsp black gel colouring, whisking with an electric mixer for a couple of minutes. Add more water if it’s too thick, more sugar if it’s too thin. I then used Charlotte’s top tip of creating a baking paper collar for the cake to mark out the pattern for the pearl chain with a cocktail stick, before piping the decoration in dots.
Arrange the flower paste petals on top of the cake, securing with a little of the royal icing, then place the cake on a cake board covered in more sugarpaste.
Sit back, admire your handiwork, then eat cake!