Party Cake by L

Party cake!

Party cake

Lately it seems like I’ve been baking every dessert recipe featured in Jamie Oliver’s book, The Return of The Naked Chef. The naughty treat that I will be writing about is called “Party Cake,” and rightly so. This cake is full on! We are talking chocolate, cream, strawberries, raspberries and MORE chocolate. It’s a true celebration for the taste buds.

Getting ready for the party.

Getting ready for the party.

This cake was baked in honor of fellow TPB contributor, Nikki. Only the best party cake for our birthday girl! This combination of chocolate with fruits swimming in sweetened cream equaled a deliciously moist birthday cake. Thank you Jamie O. for another fine recipe.

Adding the finishing touches.

Adding the finishing touches.

The finished product will make your honored guests think you slaved all day and night preparing this gorgeous delight. However, the required task is not at all daunting. It’s been the easiest fancy birthday cake I’ve baked in ages! Now, go bake one too. Party or No Party. Bake it, you know you want to! And please tell me all about it.

This slice has party written all over it!

This slice has party written all over it!

Party Cake from Jamie Oliver

Ingredients-

Cake:

3 rounded tablespoons cocoa powder

200 grams caster sugar

200 grams butter

3 large eggs

200 grams of self-raising flour, sifted

1 rounded teaspoon baking powder

1 handful of flaked almonds

200ml double cream

1 large handful raspberries

1 large handful strawberries

Who's birthday is it?

Who’s birthday is it?

Chocolate topping:

100 g butter

100g best cooking chocolate

100g icing sugar

3 tablespoons milk

Pre heat oven to 180C/350F

Line the bases of 2 X 20cm/8 inch cake tins with greased parchment paper.

Mix the cocoa powder with 4 tablespoons of boiling water until smooth.

In a separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder.

Mix well, fold in the nuts.

Divide the mixture between the tins.

Bake for about 25 minutes.

When cooked, allow to cool then remove from the tins.

Topping:

Melt the chocolate topping ingredients in a bowl over some lightly boiling water.

Stir until blended well and allow to cool.

Whip the double cream to soft peaks and sweeten with a little sugar to taste.

To assemble the cake, remove the grease proof paper from both sponges.

Spread the cream on top of one of the sponges.

Then sprinkle it with the fruit.

Place the other sponge on too and press down.

Run a knife around the edge of the cake and smooth it off.

Then drizzle the chocolate topping over the whole cake.

Let the topping firm up before serving it.

Enjoy with your fellow party-goers!

 

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