< PreviousChocolate All Day TEXT_SI font changed.indd 131Chocolate All Day TEXT_SI font changed.indd 1317/6/23 10:59 am7/6/23 10:59 amChocolate All Day TEXT_SI font changed.indd 130Chocolate All Day TEXT_SI font changed.indd 1307/6/23 10:59 am7/6/23 10:59 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p130 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p131 Chocolate All Day TEXT_SI font changed.indd 131Chocolate All Day TEXT_SI font changed.indd 1317/6/23 10:59 am7/6/23 10:59 amChocolate All Day TEXT_SI font changed.indd 130Chocolate All Day TEXT_SI font changed.indd 1307/6/23 10:59 am7/6/23 10:59 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p130 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p131 195 FOR BEST RESULTS > Cutting the sponge from one side to the other can create uneven layers. Instead, make marks around the sponge where you will cut it and cut while turning the sponge until you reach the centre. NEXT LEVEL > Add some white chocolate curls, from my raspberry and cream tart recipe (see page 145), to the berries. Lush Chocolate Berry Layer Cake with White Chocolate Chantilly Cream Pour the hot cream mixture over the chocolate and whisk until the chocolate is completely melted and incorporated. Add the remaining cream and whisk to combine. Cover with plastic wrap touching the surface of the chantilly and place in the fridge for a minimum of 6 hours. Whisk the white chocolate chantilly until it reaches piping consistency, then transfer to a piping bag fitted with an 8 mm (⅜ inch) star piping nozzle. Place a layer of chocolate sponge on a serving plate and pipe one-third of the chantilly cream over the surface. Scatter some berries over the chantilly cream. Repeat with the second layer of sponge, chantilly and berries. Add the final layer of sponge, pipe the remaining cream on top, then decorate the cake with the remaining berries. The chocolate sponge can be made up to 4 weeks in advance and frozen. The white chocolate chantilly cream can be made the day before whipping. Once assembled, the cake will last 3 days in the fridge. Pictured overleaf > Chocolate All Day TEXT_SI font changed.indd 195Chocolate All Day TEXT_SI font changed.indd 1957/6/23 11:02 am7/6/23 11:02 am SKILL LEVEL: MODERATE 194 This is a sensationally mouthwatering go-to for the warmer seasons with its sweet yet refreshing flavours. Light, airy and layered with white chocolate chantilly and ripe summer berries, this chocolate sponge is truly a classic. Pipe the cream on for a polished finish, or layer it on thick for a more rustic yet equally delightful look. CHOCOLATE SPONGE 200 g (7 oz) whole eggs, at room temperature 100 g (3½ oz) caster (superfine) sugar 1 tablespoon vanilla bean paste 95 g (31/4 oz) plain (all-purpose) flour 15 g (½ oz) Dutch-process cocoa powder pinch of sea salt 20 g (3/4 oz) unsalted butter, melted 60 g (21/4 oz) good-quality milk chocolate, chopped WHITE CHOCOLATE CHANTILLY 330 ml (111/4 fl oz) thickened (whipping) cream 1 teaspoon vanilla bean paste 35 g (11/4 oz) liquid glucose 220 g (73/4 oz) good-quality white chocolate TO FINISH 300 g (10½ oz) mixed fresh berries To make the chocolate sponge, preheat the oven to 165°C (320°F) fan-forced. Grease an 18 cm (7 inch) round cake tin. Whisk the eggs, sugar and vanilla in the bowl of a stand mixer with a whisk attachment on high speed for approximately 5 minutes, until light and fluffy. To check whether the egg mixture is ready, lift the whisk and drizzle the mixture back onto itself. If it sits on top without immediately sinking back into the rest of the mixture, it is ready. Sift the flour, cocoa powder and salt into a bowl, then add it to the egg mixture and gently fold through. Mix a small amount of the sponge batter into the melted butter before folding all the melted butter through the batter. Add the milk chocolate and gently fold it through. Transfer the mixture to the prepared cake tin and bake for 35–40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely at room temperature before removing the cake from the tin. Once cooled, freeze the sponge for a minimum of 30 minutes, to make it easier to slice. Using a serrated knife, slice the chocolate sponge into three even horizontal layers. For the white chocolate chantilly, combine 220 ml (73/4 fl oz) of the cream, the vanilla and glucose in a saucepan over medium heat and bring to the boil. Put the white chocolate in a bowl. Lush Chocolate Berry Layer Cake with White Chocolate Chantilly Cream SERVES 16 PERFECT FOR: SPECIAL OCCASIONS, SUMMER ENTERTAINING Chocolate All Day TEXT_SI font changed.indd 194Chocolate All Day TEXT_SI font changed.indd 1947/6/23 11:02 am7/6/23 11:02 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p194 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p195 195 FOR BEST RESULTS > Cutting the sponge from one side to the other can create uneven layers. Instead, make marks around the sponge where you will cut it and cut while turning the sponge until you reach the centre. NEXT LEVEL > Add some white chocolate curls, from my raspberry and cream tart recipe (see page 145), to the berries. Lush Chocolate Berry Layer Cake with White Chocolate Chantilly Cream Pour the hot cream mixture over the chocolate and whisk until the chocolate is completely melted and incorporated. Add the remaining cream and whisk to combine. Cover with plastic wrap touching the surface of the chantilly and place in the fridge for a minimum of 6 hours. Whisk the white chocolate chantilly until it reaches piping consistency, then transfer to a piping bag fitted with an 8 mm (⅜ inch) star piping nozzle. Place a layer of chocolate sponge on a serving plate and pipe one-third of the chantilly cream over the surface. Scatter some berries over the chantilly cream. Repeat with the second layer of sponge, chantilly and berries. Add the final layer of sponge, pipe the remaining cream on top, then decorate the cake with the remaining berries. The chocolate sponge can be made up to 4 weeks in advance and frozen. The white chocolate chantilly cream can be made the day before whipping. Once assembled, the cake will last 3 days in the fridge. Pictured overleaf > Chocolate All Day TEXT_SI font changed.indd 195Chocolate All Day TEXT_SI font changed.indd 1957/6/23 11:02 am7/6/23 11:02 am SKILL LEVEL: MODERATE 194 This is a sensationally mouthwatering go-to for the warmer seasons with its sweet yet refreshing flavours. Light, airy and layered with white chocolate chantilly and ripe summer berries, this chocolate sponge is truly a classic. Pipe the cream on for a polished finish, or layer it on thick for a more rustic yet equally delightful look. CHOCOLATE SPONGE 200 g (7 oz) whole eggs, at room temperature 100 g (3½ oz) caster (superfine) sugar 1 tablespoon vanilla bean paste 95 g (31/4 oz) plain (all-purpose) flour 15 g (½ oz) Dutch-process cocoa powder pinch of sea salt 20 g (3/4 oz) unsalted butter, melted 60 g (21/4 oz) good-quality milk chocolate, chopped WHITE CHOCOLATE CHANTILLY 330 ml (111/4 fl oz) thickened (whipping) cream 1 teaspoon vanilla bean paste 35 g (11/4 oz) liquid glucose 220 g (73/4 oz) good-quality white chocolate TO FINISH 300 g (10½ oz) mixed fresh berries To make the chocolate sponge, preheat the oven to 165°C (320°F) fan-forced. Grease an 18 cm (7 inch) round cake tin. Whisk the eggs, sugar and vanilla in the bowl of a stand mixer with a whisk attachment on high speed for approximately 5 minutes, until light and fluffy. To check whether the egg mixture is ready, lift the whisk and drizzle the mixture back onto itself. If it sits on top without immediately sinking back into the rest of the mixture, it is ready. Sift the flour, cocoa powder and salt into a bowl, then add it to the egg mixture and gently fold through. Mix a small amount of the sponge batter into the melted butter before folding all the melted butter through the batter. Add the milk chocolate and gently fold it through. Transfer the mixture to the prepared cake tin and bake for 35–40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely at room temperature before removing the cake from the tin. Once cooled, freeze the sponge for a minimum of 30 minutes, to make it easier to slice. Using a serrated knife, slice the chocolate sponge into three even horizontal layers. For the white chocolate chantilly, combine 220 ml (73/4 fl oz) of the cream, the vanilla and glucose in a saucepan over medium heat and bring to the boil. Put the white chocolate in a bowl. Lush Chocolate Berry Layer Cake with White Chocolate Chantilly Cream SERVES 16 PERFECT FOR: SPECIAL OCCASIONS, SUMMER ENTERTAINING Chocolate All Day TEXT_SI font changed.indd 194Chocolate All Day TEXT_SI font changed.indd 1947/6/23 11:02 am7/6/23 11:02 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p194 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p195 Chocolate All Day TEXT_SI font changed.indd 197Chocolate All Day TEXT_SI font changed.indd 1977/6/23 11:02 am7/6/23 11:02 amChocolate All Day TEXT_SI font changed.indd 196Chocolate All Day TEXT_SI font changed.indd 1967/6/23 11:02 am7/6/23 11:02 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p196 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p197 Chocolate All Day TEXT_SI font changed.indd 197Chocolate All Day TEXT_SI font changed.indd 1977/6/23 11:02 am7/6/23 11:02 amChocolate All Day TEXT_SI font changed.indd 196Chocolate All Day TEXT_SI font changed.indd 1967/6/23 11:02 am7/6/23 11:02 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p196 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p197 Next >