Name: Milk Chocolate Lace Cake
Prep time: 55 min
Total time: 2 h 175 min
Yield: 12 servings
Ingredients: 220 g Plain flour; 180 g Water; 400 g Unsalted butter; 180 g Buttermilk; 60 g Vegetable oil; as needed Pink food colouring; 1 teaspoon Baking powder; ½ teaspoon Bicarbonate of soda; 2 Egg; 1 teaspoon Coffee; 700 g Icing sugar; as needed Raspberries; 3 tablespoons Milk; 150 g Milk chocolate; 180 g Unsweetened cocoa powder; 3 teaspoons Vanilla extract; ½ teaspoon Salt; 250 g Caster sugar

recipe by Kenwood https://kenwoodworld.com/

Total Time

2hrs 55mins
Serves

12
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

Water

180 g
Unsalted butter

400 g
Milk chocolate

150 g
Plain flour

220 g
Caster sugar

250 g
Unsweetened cocoa powder

180 g
Baking powder

1 teaspoon
Bicarbonate of soda

½ teaspoon
Salt

½ teaspoon
Coffee

1 teaspoon
Egg

2
Buttermilk

180 g
Vegetable oil

60 g
Vanilla extract

3 teaspoons
Icing sugar

700 g
Milk

3 tablespoons
Pink food colouring

as needed
Raspberries

as needed

Tools

Oven
Cooking Chef XL
Medium bowl
Round pan - 20cm (8")
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

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