I made this cake for
Tui’s first birthday. It’s adapted from Julie Le Clerc’s Favourite Cakes
(Penguin, 2011). She decorated hers with crystallised rose petals – fancy – but
I just did ganache for another chocolate hit.
125g butter, really
really softened
1 c caster sugar
2 eggs, slightly
beaten
1 c sour cream
1 Tbs rosewater
1 c self-raising flour
¼ tsp baking powder
½ c cocoa
filling:
200g marscapone
¼ c pouring cream
¼ c icing sugar
½ tsp vanilla bean
paste or vanilla bean seeds
½ jam (rose petal jam
or berry jam)
ganache:
1/3 c pouring cream
150g dark chocolate
Heat cream in saucepan
until almost boiling. Take off heat and add chocolate. Wait a few mins until
choc starts melting, then mix until it’s all melted and smooth. Leave to cool
and the ganache will thicken.
Preheat oven to 180C.
Grease 2 x 20cm round cake tins. Mix butter, sugar, eggs, sour cream and
rosewater in a bowl until pale and creamy.
Sift in flour, cocoa, baking paper and beat just enough to combine.
Divide into the 2 cake tins. Bake for 25-30 min until cooked through. Allow to
cool in the tins.
Spread top of one cake
with jam and marscarpone mixture. Top with second cake. Ice with ganache.