Raspberry Fudge Cake

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Okay, we all know the deal – you need a spectacular dessert, and no time to bake from scratch. If you’re anything like me and have a reasonably well-stocked pantry, you might even manage this one without a trip to the supermarket (I did!). I baked this one for my sister-in-law Kerrie, for her recent birthday.

rasberry fudge cake

Rasberry fudge cake

 

What You Need:

2 packs of Betty Crocker Chocolate Fudge Cake Mix

1 tub of ready-made chocolate frosting

2 tubs of ready-made vanilla frosting

2 cups of dark chocolate melting buds

1 cup of frozen raspberries (you can use fresh, but frozen razzies are just as yummy and far more convenient)

1 pack of raspberry M&M’s

Baking paper

20cm round cake tin (even better if you have 2 of these!)

rasberry fudge cake_layers

Layering the cake

 

How it’s Done:

Prepare cake mixes according to the directions on the packet. I baked them in two 20cm round pans. Allow to cool, and then slice each cake horizontally in half – use a bread knife to do this – it makes life easy. Also trim the top of each cake so they are nice and flat.

 

While your cakes are baking, defrost your raspberries, then mix and mash them into the ready-made vanilla frosting. Pop the raspberry mixture into the fridge to help it firm up a little while your cakes are cooling.

 

Melt the chocolate buds using your preferred method – I use the microwave for small amounts like this – in two batches. On a long piece of baking paper laid flat on the bench, spread the chocolate as smoothly as you can. Allow chocolate to set for around ten minutes at room temperature, but not until it’s completely hard. With a sharp knife, score vertical lines right through the chocolate, to leave you with pieces about 5cm wide. I did mine on a slight angle for added effect. Allow the chocolate to set totally, then put aside for decorating.

rasberry fudge cake segment

On the inside!

 

Spread approximately one third of the chilled raspberry and frosting mix over one of your cake halves. Layer another half cake and repeat with the frosting – and repeat again until you add the very top cake half. (Yes, I know that would technically make them cake quarters, but hey…) Spread the chocolate frosting over this top half, keeping some frosting in reserve. Use this frosting to ‘glue’ the chocolate pieces around the outside of your cake. You can use perfectly measured pieces that all match, but I liked the idea of it being a little more rustic. The chocolate slabs should stay put with the frosting, but I also added a tulle bow because – pretty! Then, cover the top of your cake with the M&M’s. I added a few left-over pieces of chocolate too, because I knew the recipient of this particular cake happens to be a chocoholic!

 

There are a zillion variations you could use for a simple cake like this one. Instead of sticking with pinks, what about the bright multicolours of a traditional M&M pack? Blueberries instead of raspberries? Cookies and cream? Mint chocolate? Caramel, white chocolate? Hmm, white chocolate and caramel…might try that one soon actually. Anyone have a birthday coming up?

rasberry fudge cake_slice

Take a slice

 

 

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Big Cheat’s Chocolate Box

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It’s no secret I love baking. The satisfaction of making a cake from scratch is awesome. But, let’s face it, sometimes there just aren’t enough hours in the day, or ingredients in the pantry to do that. This week, a very special member of my family turned 13, and I needed a cake big enough to feed at least fifteen people – plus leftovers, because chocolate cake is even better the next day. I was also seriously stuck for time and inspiration. So, I cheated and here’s how:


CCBox_ingredientsWhat you need:

*3 packets of ‘White Wings’ brand Rich Chocolate Cake (or similar – but not mud cake because melting chocolate over a saucepan of water etc is not for cheats). These packets required adding softened butter and 2 eggs each – so 6 eggs all together.

*1 Betty Crocker brand Milk Chocolate Frosting. I love this stuff, and use it even when I’m not cheating.

*Aprox 40 miniature Kit Kat chocolates (buy the multi packs)

*Various packets of chocolates. I used: Freckles, Ferrero Rochers, Jaffas, Miniature Oreo Cookies (again, cheaper in the multi packs), Smarties or M&M’s, Maltesers and Chocolate Finger buscuits.

*Ribbon.


How it’s done:

I used a rectangular cake tin 22cm x 28cm and 7cm deep. Grease and line the tin with baking paper, set your oven to the instructions on your cake mix. Make and bake cake as directed – allowing for extra baking time because you’re using 3 cake mixes. Mine took almost 2 hours to bake.

CCBAllow cake to cool COMPLETELY on wire rack. Seriously, give it an hour or two or you’ll regret it later when all your chocolate decorations fall off. Trim the top of your cake so it’s perfectly flat.

Smother the whole thing with the chocolate frosting. Using a little extra frosting for glue, surround the outside of your cake with Kit Kats as a border. Use the ribbon to tie around the Kit Kats, not only does this give the cake a little bit of extra wow, but it helps keeps those suckers from falling off! Use the chocolate finger biscuits to divide up sections – making sure each section is wide enough for whatever you decide to put in them eg: I measured using the Ferrero Rochers and the Oreos. Fill your sections with plenty of yummy chocolate goodness, bearing in mind contrasting colours etc.

That’s it. Done. So easy, so quick (except for baking time). And such a show-stopper!