Prestat’s Wonderful Mystical Magical Chocolate Cake

Prestat’s Wonderful Mystical Magical Chocolate Cake

No Easter Feast is complete without cake, and ours is the piece de resistance to any Easter gathering. Behold! Our Wonderful Mystical Magical Chocolate Cake. Rich and Chocolatey, and packed with zingy raspberries. One slice of this and you will be overcome with unbridled joy. Our recipe serves up to 15 hungry chocolate lovers, but we fully support anyone who wants to eat the whole damn thing with a fork.

Recipe

Serves 15, Handsomely

Ingredients:

• 2 cups of plain flour
• 2 cups of granulated sugar 
• ¾ cup of cocoa powder
• 2 tsps baking powder
• 1 and ½ teaspoons of baking powder
• 1 tsp of salt
• 1 cup of buttermilk 
• ½ cup of vegetable oil
• 2 large eggs
• 2 tsps of vanilla extract
• 1 cup of boiling water 
• ½ cup of chocolate chips
• ½ cup of double cream
• ¼ cup of unsalted butter
• 1 tsp of vanilla extract 
• ½ cup of raspberry jam
• 1 cup of fresh raspberries
• ¼ cup of icing sugar 

Method:

To start, don your favourite apron, whack on your favourite tunes and prepare to get wonderful in the kitchen.

1. Preheat oven to 180°C. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Stir in boiling water until the batter is smooth.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
7. While the cake is baking, make the chocolate ganache by heating the heavy cream and unsalted butter in a small saucepan over medium heat until the butter is melted and the cream is hot but not boiling.
8. Pour the hot cream mixture over the chocolate chips and stir until the chocolate is completely melted and the mixture is smooth.
9. Stir in 1 teaspoon vanilla extract.
10. Once the cakes have cooled completely, spread raspberry jam on top of one cake layer.
11. Place the other cake layer on top of the jam and press gently to adhere.
12. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
13. Top the cake with fresh raspberries.
14. Dust with powdered sugar just before serving.

And hey presto, you have yourself a wonderful, mystical, magical chocolate cake. 

Want to top your magnificent creation off? Why not break up one of our marvellous chocolate bars and sprinkle it over the top. Our Pink Everest or Tea Time Bars would make a truly delicious addition. OR you can go a bit mad and top it with eggs from our Rainbow Sachet or break up our Hot Cross Bun Easter Egg and load your cake up with shell fragments and Hot Cross Bun Truffles.