I know… it’s only two weeks after my last baking blogpost but lately I pretty much bake on a daily base and I really enjoy it. so I tought why not sharing one of my latest recipes with you?
in 2018 my husband and six of his friends will be 30 years old – so they decided to throw a birthday party all together. this cake was my contribution to the party.
so I knew I couldn’t please everyone with the flavours in the cake therefore I decided to just ask my hubby what he would like. he went for vanilla, berries and chocolate and I felt like these flavors do actually match.
I did some research for a yummie vanilla biscuit and found LOADS of delicious recipes on the blog of Preppy Kitchen – if you’re a cakelover as I am, you have to check out his page and YouTube channel, it’s bloody amazing!
the moist vanilla-raspberry biscuit is light but the cake gets quite rich with the chocolate buttercream and the delicious dark-chocolate ganache on top. I decorated it with raspberries and some of the Lindt Sensation Fruit Balls (and ate the rest of the package while decorating).
the cake is super easy to bake – the only issue I had was that I didn’t bake the biscuit long enough and wanted to take them out of the baking tin asap – didn’t work out quite good. so I had to rebake one layer.
For the cake:
220g all-purpose flour
2 tsp baking powder 4g
180g unsalted butter, room temperature
3 egg whites
3 tsp vanilla extract
140g sour cream
- preheat oven to 180C°.
- butter and flour three 6-inch tins. I used DIY cake strips on my tinsfor more even baking. there’s a great tutorial on the Preppy Kitchen YouTube channel.
- sift the dry ingredients (including sugar) together in a large bowl.
- beat the wet ingredients together in a medium bowl.
- add the wet to the dry and mix until just combined.
- cover the raspberries in flour and gently fold them in the batter
- divide the mixture evenly into the cake pans.
- bake at for about 25-30 minutes or until the centers are springy to the touch.
For the buttercream:
500g powdered sugar
450g unsalted butter, room temperature
40g cocoa powder
1 tsp vanilla optional
1/4 tsp salt
mix the butter with a food processor (I use a KitchenAid) for about 5 minutes, then add all the other ingredients until light and fluffy. make sure to use your buttercream right after you made it – otherwise it’ll lose it’s fluffiness.
For the ganache:
150g dark chocolate
60ml heavy cream
warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together.
what are your favourite flavors in a cake? I’d love to hear from you ❤
this blogpost is not sponsored.