Whittaker's Berry and Biscuit Cake
Whittaker's Berry and Biscuit Cake
FOR THE CAKE
270g Brown sugar
240g Plain all-purpose flour
70g Ground almonds
1.5 tsp Baking soda
1 tsp Baking powder
100g Cocoa powder
Pinch sea salt
½ Cup Light olive oil
1 ¾ Cups Whole milk
2 tsp Apple cider vinegar
2 tsp Vanilla extract
110g Apple sauce
1 block (250g) Whittaker's Berry and Biscuit, roughly cut into small chunks (reserve half of this for the decoration)
FOR THE JELLY DISC
⅓ Cup Blackcurrant syrup
⅔ Cup Water
1 tsp Powdered agar
FOR THE COOKIES
80g Butter, softened
65g Caster sugar
40g Cocoa powder
¼ tsp Salt
¼ tsp Baking soda
FOR THE MILK CHOCOLATE GANACHE
1 Cup / 240g sour cream
400g Whittaker's Creamy Milk (Miraka Kirimi) chocolate
FOR THE DECORATIONS
½ Cup Freeze-dried raspberries
Fresh spray roses (optional)
- First, make the cake. Preheat the oven to 180 degrees on fan bake. Line 2 x 22cm tins with baking paper. In a large bowl, or using an electric mixer, combine the brown sugar, flour, ground almonds, baking soda, cocoa powder and mix until everything is incorporated.
- Next, gradually add in the oil and milk followed by the vinegar and vanilla.
- Finally, fold in the applesauce. Be very careful not to overmix.
- Evenly divide the batters between the 2 tins and then dot in half of the chunks of berry biscuit chocolate (about 100g).
- Bake for around 30 minutes or until bouncy to the touch and a skewer inserted into the centre comes out clean.
- Allow the cakes to cool for 10 minutes before turning them out onto a cooling rack. Keep the oven on.
- Meanwhile, make the cookies. Beat the butter and sugar together until pale, light and fluffy. Gradually add the flour, cocoa powder, salt and baking soda and mix until a soft cookie dough is formed.
- Lay out a piece of baking paper that is just larger than a baking tray and place the dough onto it. Place another sheet of baking paper on top and using a rolling pin, roll the dough out into a rectangle, about ½ cm thick. Remove the top piece of baking paper, and transfer the dough on the bottom sheet onto a baking tray. Bake the whole cookie rectangle for about 15 minutes. Set aside and allow the cookie to cool in the baking tray.
- Meanwhile, make the jelly. First, very lightly spray a 22cm cake pan with oil.
- In a saucepan combine the blackcurrant syrup with the water and then sprinkle over the agar agar. Whisk together and let the mixture sit for 10 minutes. Next, place over a medium heat and allow to come to a boil while continuously stirring. Once it has reached a boil, stir for 2 minutes and then take off the heat. Pour into the cake pan and place in the fridge to set.
- Meanwhile, make the ganache. Over a double boiler, melt the chocolate until liquid. Allow it to cool a bit before whisking in the sour cream. Refrigerate for 10 minutes or until firm.
- Now, using your fingers, crumble up the sheet of cookie into small chunks. Now you can assemble the cake. Place the first layer on a cake plate or stand.
- Take the set jelly, and carefully remove it from the cake tin using a palette knife or spatula to help you. Place it on top of the cake layer. Apply some ganache onto the jelly and neatly spread it out using a palette knife. Next, scatter some of the cookie crumble and crush some freeze-dried raspberries over the ganache layer.
- Next, carefully place the second cake layer on top and neatly ice it with some more ganache using a palette knife (you may have some left over).
- To decorate, scatter over some remaining Berry Biscuit pieces, cookie chunks and freeze-dried raspberries. Finally decorate with some fresh roses if using. Store in an airtight container for up to 3 days. Serve at room temperature.