For the cake
- 260g softened butter
- 300g caster sugar
- 8 eggs
- 420g plain flour, sifted
- 2½ tsp baking powder
- 60g cocoa powder
- 120ml milk
For the caramel
- 150ml caster sugar
- 75ml cream
For the filling cream
- 125g raspberries
- 1 large orange, zest only
- 100g butter cream
For the butter cream
- 550g softened butter
- 1kg sifted icing sugar
- 2 tbsp espresso coffee
- 3 tbsp water milk or water
For the chocolate drip
- 100g chocolate drops (70% cocoa solids)
- 50ml double cream
- 1 cake board
Daisies, to decorate
Sprinkles, to decorate
Preheat the oven to 180°C/fan 160°C/gas 4. Line 2 x 23cm cake tins with baking parchment.
To make the cake, place the butter into the mixing bowl of mixer, gradually add the sugar and whisk until fluffy and pale.
Add the eggs, all at once and mix well. Fold in the flour, baking powder and cocoa powder. Stir in the milk to form a soft cake batter.
Divide between the 2 cake tins and bake in the preheated oven for about 26 to 28 minutes. To check if the cake is cooked, insert a skewer in the centre and if it comes out clean the cake is cooked.
Remove from the oven and place on a cooling rack. When cold, remove from the tins, slice each cake layer in half lengthways.
To make the caramel, place the sugar into a saucepan and heat slowly until an amber colour, take the sugar off the heat and whisk in the cream. Pour into the jar and leave to cool.
To prepare the butter cream, place all the ingredients into the bowl of a mixer and whisk for 5 minutes until light and fluffy, spoon in the caramel and whisk again for 1 minute.
To assemble, mash the raspberries with a fork and set aside. Place one layer of cake on a cake board or cake stand, spread over some butter cream, half of the raspberries and zest half of the orange on top. Place on another layer of cake on top, spread more butter cream over and another layer of cake and spread more butter cream on top, add the other half of the raspberries and the orange zest. Finally place the last layer on top.
Spread more butter cream over the top and sides, smoothing it evenly around the sides and evenly on top. Leave in the fridge to set for 30 minutes.
Pipe an edge around the base of the cake.
To prepare the chocolate drip, place the chocolate drops into a sauce and add the cream and heat slowly until melted and smooth, keep stirring. Leave to cool just slightly but it still must be able to “drip”. Spoon into a piping bag without a nozzle and snip the tip of the bag. Pipe the warm chocolate around the top of the cake, leaving it to drip down the sides of the cake. Leave to set for about 10 minutes before piping swirls on top with butter cream and decorating with daisies and sprinkles.
