As I look outside, clearly there is no trace of summer…even the spring is struggling to step in, so what better way to bring the sweet and warm embrace of holiday than an amazing summer cake.
At the beginning I named it chocolate cake, then it was a chocolate fruit cake…eventually we all agreed on ‘Taste of summer:)
I really hope you will give it a go and bake this delicious piece of heaven and share your experience with us!
Dark chocolate cake layers:
2 3/4 cups/11 ounces/312 grams all-purpose flour
2 2/3 cups sugar/1 pound 5 ounces/605 grams (we reduced it to 500 grams)
2 3/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 cup/4 ounces/113 grams Cocoa Powder – Extra Dark
1 3/4 teaspoons salt
150 millilitres vegetable oil
280 millilitres buttermilk (you can make your own with fresh whole milk plus 1 tablespoon white vinegar)
260 millilitres hot coffee
2 tablespoons of vanilla
Sweet cheese cream filling:
300 ml double cream
300 g cheese cream ( I’ve used Philadelphia)
Sugar to taste
200 g dark chocolate
200 ml double cream
For the cake layers: preheat oven to 350°F/180°C/gas mark 4. Grease and line the cake tins, dust with cocoa powder, if wanted.
In large bowl, mix in all the dry ingredients. Add all remaining ingredients to the bowl with the dry ingredients and mix well with a heavy hand whisk for about 2 minutes. I’ve used a food processor to mix all the ingredients together. If possible mix the eggs and sugar first, then adding the rest of the ingredients. Pour the mixture into the tins (batter will be quite liquid). This time I’ve used 2 bigger tins, but you can do a three layer cake using 3 8 inch cake tins, if you wish:).
Bake each layer for about 25 minutes, rotating once. Check it after 20, sometimes it will be ready, depending on your oven. Cake is done when toothpick or skewer comes out barely clean. Make sure it’s completely cool before assembling.
For the filling: Use a hand mixer to make the sweet cheese cream. Add the cheese cream to the double cream with 2 spoons of sugar and mix until you get a fluffy textured cream that can be spread.
You can add bits of fruit and use a wooden spoon to fold them into the cream.
I’ve done this cake before with bits of strawberry in between and summer berries on the top…yummmmmyyyy:)
For the chocolate ganache: Melt the chocolate than add the double cream and mix it until it looks very smooth; you might need to put it in the fridge for 15 minutes so you can spread it later.
Assembling it’s very easy…spread the sweet cheese cream on the first layer, the chocolate ganache will come on the top!
….and because you want to give it the look and taste of summer, decorate with any fruit you enjoy, I’ve used fresh red currants!