Cake Spread: Chocolate Cake with Blackberries and Mini Honey Cakes with Raspberries

My two friends who have been travelling for a year have returned! They’re the friends of the Indonesian Bumbu Pecel recipe that I blogged. It was great to see them again and very much cause to celebrate so I decided to make a slightly theatrical cake spread for their welcome home party with a bit of Jack the Dripper icing (think of Jackson Pollock, not the east London killer!)  connecting all the cakes together. I printed photos from various parts of their trip and glued them to cocktail sticks to make flags to plant in the cakes. I used some fabulous cake moulds for these which make cakes with holes in the centre that you can fill with the blackberries and raspberries.

Chocolate Cake

What you need:

200g unsalted butter

150g white sugar

100g dark chocolate, melted

5 eggs

50g cocoa powder

300g self-raising flour

1 punnet of blackberries

Icing sugar and red food colouring

What you need to do:

1. Heat the oven to 180C.

2. Cream the butter and sugar together, add the melted chocolate and combine well.

3. Beat the eggs in one at a time.

4. Sift the flour and cocoa powder together and add it bit by bit stirring it in well.

5. Spoon the cake mix into the mould and bake for 40-45 minutes. Check it is done by inserting a skewer or a knife – it should come out clean.

6. Make the icing by mixing a few drops of red food colouring with icing sugar until you get a drippy consistency but not too runny.

7. Once cooled, fill the hole in the centre of the cake with blackberries and drip icing all over it.

Honey Cakes

What you need:

100g butter

60g white sugar

2 eggs

4 dessert spoons clear runny honey

150g self-raising flour

1 punnet of raspberries

What you need to do:

1. Cream the butter and sugar together.

2. Beat the eggs in, one at a time.

3. Add the honey and combine well.

4. Blend the flour in.

5. Spoon into mini moulds and bake in the oven at 180C for 25-30 minutes. A skewer will come out clean when they are ready.

6. Fill the centres with raspberries and drip icing all over the cakes. These looked good with coconut shavings sprinkled on top as well.

Enjoy!

Aren’t blackberries so photogenic? Look, they even look good when they’re out of focus! This could be inspiration for a fabric or even stained glass.

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6 thoughts on “Cake Spread: Chocolate Cake with Blackberries and Mini Honey Cakes with Raspberries

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