Double chocolate collar cake
So, we’re all celebrating world chocolate day! That must include to indulge in a bit of this wonderful ingredient. I opt to go for white chocolate these days and what better, to show my beautiful white chocolate collar cake from my baking book – The Ultimate Snowflake Collection. We can all have one thing in common today – to enjoy chocolate!
Makes 1 large three-layer cake
3 extra-large eggs
310 ml (250 g) sugar
125 g butter or margarine, melted
375 ml (210 g) Snowflake cake flour
10 ml baking powder
80 ml (35 g) cocoa powder
200 ml fresh orange juice
100 g milk chocolate, coarsely chopped
Filling
100 g butter or margarine, softened
500 ml (250 g) icing sugar, sifted
5 ml vanilla essence
5 ml grated orange rind
15 ml fresh orange juice
Sides and topping
300 g white or dark chocolate, melted
250 g fresh raspberries or other fresh fruit
1. Beat eggs and sugar together until light and creamy. Add melted butter and mix lightly.
2. Sift flour, baking powder and cocoa powder together. Add, alternately with orange juice, to egg mixture and mix well. Add chocolate and stir through.
3. Spoon mixture into a lined and greased 23 cm loose-bottom springform cake pan. Bake in a preheated oven at 160 °C for about 55 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely. Cut cake horizontally into three layers.
4. Filling: Cream butter and icing sugar together. Add essence, orange rind and juice and mix to a smooth, spreadable consistency. Spread between cake layers to sandwich together, as well as on top and on sides of cake.
5. Sides and topping: Pour melted chocolate onto a piece of greaseproof paper or silicone mat and spread out to about 3 mm thick, using a palette knife. Leave to set and cut into pieces or blocks. Press chocolate pieces onto sides of cake. Decorate top of cake with fresh raspberries.