A flavourful, warming cake inspired by Autumn and Elizabeth Shaw's Blackberry & Ginger bar. The cake is wrapped in "twigs" made from chocolate flutes and topped with fresh blackberries and icing sugar to create "frost". Created by Aimee Ryan for the Elizabeth Shaw Chocolate Baking Challenge.
For the cake
50g cocoa powder
1 tbsp ground ginger
7 tbsp boiling water
3 large free range eggs
175g self raising flour
1 tsp baking powder
4 tbsp milk
100g unsalted butter, softened
300g castor sugar
FOR THE ICING AND DECORATION
Elizabeth Shaw Chocolate Flutes (Cocoa crunch or Orange flavour) 4 boxes
100g Chocolate bar
5 ginger nut biscuits
200g unsalted butter, softened
400g icing sugar
4 tbsp milk
500g fresh blackberries
3 tbsp blackberry jam
extra icing for dusting
- Preheat the oven to 180°C/gas mark 4/fan oven 160°C.
- Grease and line 2 20cm/8in sandwich tins.
- Mix the cocoa powder, ginger and boiling water in a large bowl to create a paste.
- Add in the remaining cake ingredients and mix until smooth.
- Divide the mixture evenly between the 2 tins and bake for 25 minutes or until well risen, firm and the cake is coming away from the sides of the tins.
- Leave to cool in the tins for 5-10 minutes, then gently run a palette knife around the edges to loosen and cool on a wire rack.
- Meanwhile, make the buttercream icing by melting the chocolate bar in a heat-proof bowl over a pan of simmering water. When it has melted, take off the heat and leave to cool.
- Then mix in the butter, icing sugar and milk until you have a smooth, thick icing.
- When the cake has cooled, spread the blackberry jam on one and some of the chocolate buttercream on the other. Sandwich them together.
- Smooth the rest of the buttercream over the cake, starting with the top and working down the sides until a smooth layer has covered the cake.
- Place the gingernut biscuits in a ziplock back and smash them until they resemble dust and rubble.
- Then scatter them over the top of the cake.
- To make the "twigs" carefully use a small knife to cut and shave grooves into the chocolate flutes.
- Dust them with icing sugar and scatter about in the chocolate shavings.
- Add them one by one around the cake, pressing firmly to make sure they stick to the cake.
- Secure them with some string or straw for a more rustic look.
- Top with the blackberries and give a generous dusting of icing sugar to create a frosty effect.