Milk Chocolate Lace Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 55mins
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- Serves
- 12
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- Calories
- 785
Indulge in a divine chocolate cake adorned with pink buttercream, milk chocolate lace, and raspberries. The rich, moist chocolate cake is lavishly coated in velvety pink buttercream, while delicate milk chocolate lace gracefully drapes along the sides. Fresh raspberries add a burst of tangy sweetness, creating a symphony of flavours. This visually stunning and irresistible creation promises a heavenly dessert experience.
recipe updated 27 Feb. 2024
Ingredients
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- Water
- 180 g
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- Unsalted butter
- 400 g
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- Milk chocolate
- 150 g
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- Plain flour
- 220 g
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- Caster sugar
- 250 g
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- Unsweetened cocoa powder
- 180 g
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- Baking powder
- 1 teaspoon
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- Bicarbonate of soda
- ½ teaspoon
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- Salt
- ½ teaspoon
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- Coffee
- 1 teaspoon
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- Egg
- 2
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- Buttermilk
- 180 g
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- Vegetable oil
- 60 g
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- Vanilla extract
- 3 teaspoons
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- Icing sugar
- 700 g
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- Milk
- 3 tablespoons
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- Pink food coloring
- as needed
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- Raspberries
- as needed
Tools
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Oven
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Cooking Chef XL
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Medium bowl
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Round pan - 20cm (8")
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Piping bag
Step preview
- Preheat the oven - 150ºC
- Grease the tins and line with parchment paper
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix until combined - 30 seconds, speed Min
- Add the next ingredients into a medium bowl and stir until dissolved
- Transfer the coffee into the appliance bowl
- Add the next ingredients
- Mix, then scrape the sides of the bowl with spatula - 1 minute, speed 2
- Mix - 20 seconds, speed 2
- Divide the mixture between the prepared tins
- Bake - 25-30 minutes, 150ºC
- Remove from the oven and let cool in the tins - 10 minutes
- Transfer onto a cooling rack and let cool completely
- Now, make the vanilla buttercream filling
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix - 2 minutes, speed 3
- Add food colouring
- Mix – 2 minutes, speed 3
- Trim the cooled sponge layers
- Place one of the sponges on a cake board and spread with a layer of the buttercream
- Top with another sponge layer
- Crumb coat the top and sides
- Chill in the fridge until set - 20-30 minutes
- Remove the cake from the fridge
- Coat the top and sides with a layer of the buttercream to cover the crumb coat
- Chill in the fridge until set - 30 minutes
- Transfer the remaining buttercream into a piping bag fitted with an open star tip
- Now, make the milk chocolate lace
- Clean the appliance bowl and fit the Creaming Beater
- Cut out a sheet of a parchment paper, large enough to go all way round the cake and leave a small overhang on the top
- Place the parchment paper flat onto a clean worksurface
- Add 100 g of chocolate into the appliance bowl
- Heat - 10 minutes, 45ºC, speed Stir 1
- Add the rest of the chocolate
- Heat - 20 minutes, 27ºC, speed Stir 1
- Heat - 5 minutes, 30ºC, speed Stir 1
- Transfer the tempered chocolate into a piping bag
- Pipe swirls onto a parchment paper, and allow to sit for approximately 2 minutes
- Remove the cake from the fridge
- Carefully transfer the chocolate lace into the side of the cake and press on to ensure it stick to the cake
- Place in the fridge with the paper still attached - 20 minutes
- Remove the cake from the fridge
- Very carefully, slowly peel off the parchment paper
- Pipe swirls of the buttercream over the top of the cake
- Decorate with raspberries
- Serve