This week I was
shocked surprised to hear that The Great Irish Bake Off would be returning to our screens…next week! Don’t get me wrong as I am very excited to see the new series along with a new batch of bakers face the various challenges sets by the judges Paul and Biddy. What surprised me so much was to hear that it would be airing so soon after filming had finished. Strictly speaking I shouldn’t have the faintest idea as to when filming was taking place, but I suppose that’s one of the benefits of being in touch with members of the crew, production and the judges from last year. Don’t worry though before you think I have all the inside scoop and know who has won etc I am going to make it very clear that I know nothing, much like Jon Snow. Game of Thrones fans see below:
Anyway, one thing I do know is that the first episode is always cake orientated so today I decided to share the recipe for my Triple Layer Chocolate and Raspberry Cake. This was the cake that featured on episode 5, chocolate week, in series 1 of The Great Irish Bake Off when we were asked to make our signature chocolate cake for the judges. Simple enough you may think but a place in the quarter finals of the competition was at stake so I really wanted to show my creative flair and palette for flavours at this point. 11 chocolate cakes later I settled on this one. Granted this is a little stagey and will require that little bit extra skill as well as patience, the cake on it’s own without the design is just as good.
You will need:
Joconde décor paste:
50g unsalted butter
50g icing sugar
50g egg whites
55g plain flour
Red food colouring
Chocolate sponge layer:
2 large egg whites
15g white caster sugar
115g ground almonds
115 icing sugar
20 plain flour
20g cocoa powder
40g butter, softened
White chocolate sponge layer:
4 egg whites
25g white caster sugar
150g ground almonds
150g icing sugar
25g plain flour
50g white chocolate
20g butter, softened
500ml whipping cream
60g icing sugar
1 vanilla pod, split and seeds removed
100ml Bailey’s Irish cream liqueur
50g dark chocolate
200g fresh raspberries
50g dark chocolate
115g white chocolate
100ml double cream
How to do it:
- Preheat the oven to 200°C/180°C fan. Line several baking trays with baking paper
- Make the Joconde decor paste by creaming the butter and sugar together. Add the egg whites beating continuously. Fold in the flour then the food colouring. Place into a piping bag and draw out the design for the chocolate cake. Place in freezer until needed.
- Make the chocolate sponge, whisk the egg whites until soft peaks then add the caster sugar and whisk until firm. Cover with Clingfilm until needed.
- Place the ground almonds and icing sugar into a large bowl, add the eggs and whisk until thick and pale. Fold in the flour and cocoa powder. Meanwhile melt the butter.
- Fold in the meringue in 3 batches. Take a spoonful out and mix into the butter then fold back into to the mixture. Spread over the prepared deign sheet and bake in the over for 5-7 minutes or until firm.
- Remove from the oven and turn onto a piece of baking paper and remove the baking paper from the bottom.
- Make the white chocolate sponge layer in a similar fashion, this time melting the white chocolate and whisk into the almond mixture with the eggs. Continue as normal but bake for about 7-10 minutes.
- Whip the cream, vanilla and icing sugar together until soft peaks are formed. Divide in two and add the baileys to one half and the melted chocolate to the other.
- Put the raspberry jam into a pan with some water to make a glaze.
- When ready to assemble take a spring form cake tin and line it with acetate/clingfilm. Cut the chocolate sponge to the correct size and line around the tin to act as the walls of the cake. Overlap slightly at the seams and press together. Cut out 3 circles of the white chocolate sponge layer to the correct size and place one at the bottom. Brush with some of the glaze then pipe on a layer of the baileys cream and half of the raspberrys. Top with another white chocolate layer, apply the glaze and pipe a layer of the chocolate cream. Top with the final white chocolate layer. Trim the top edges of the cake but leave about 5mm extra to keep in the ganache. Apply some of the glaze on top. Place in the fridge to cool until needed.
- Heat the cream and pour over the white chocolate. Let it stand for a few minutes then mix together until smooth and shiny. Take the cake from the fridge and loosen the clip, slide the cake onto the presentation board and peel away the acetate/clingfilm. Pour the ganache over the top of the cake ensuring it stays within the excess chocolate sponge.
- Melt the dark chocolate and dip in the remaining raspberries, leave to set.
- Take the cake out of the fridge and drizzle over the extra dark chocolate decoratively, arrange the raspberries.
There you have it your weekend showstopper sorted out. The Tiger design is, as I say, optional and you can certainly choose any design you please. In fact using this Joconde décor is unbelievably versatile and once you have the basics under wraps you can literally bake anything onto a cake. Just remember to invert the picture as it will come out backwards otherwise (made this mistake before)!
Thanks for reading,