Vanilla Butter Cake
440g (2 cups) caster sugar
2 tsp vanilla bean paste
560g butter, unsalted, room temperature
600g (4 cups) self raising flour
6 large eggs
250ml (1 cup) sour cream
250ml (1 cup) milk
296g(2 cups) dark chocolate, chopped
250ml (1 cup) thickened/whipping cream
5 Min Raspberry Jam
400g 2 cups fresh raspberries
220g (1 cup) granulated sugar
1 tsp lemon juice
1 tsp salt
600ml (2 ½ cups) thickened/whipping cream
125ml (½ cup) sweetened condensed milk
1 cup (90g) desiccated coconut.
Level: Pfft, you got this (easy)
5 Min Raspberry Jam
To make the jam, simply add all the ingredients into a medium sized saucepan. Stir using a wooden spoon until the ingredients come to a boil, turn heat down to medium low and allow to simmer for 5 minutes. Take off the heat and allow to cool to room temperature. If you have any spare jam it can be stored in an airtight container or jar in the fridge for up to two weeks.
Pre-heat the oven to 180C (fan forced). Spray three 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the butter, sugar and vanilla extract into a large mixing bowl or a stand mixer bowl. Use electric beaters or stand mixer fitted with the paddle attachment and begin beating on low speed to begin with until the ingredients are well combined. Turn the speed up to high and continue whipping for 5 minutes.
Stop the mixer and scrape down the bowl using a spatula. Add egg one at a time while the mixer is on medium speed. Once all the eggs have been incorporated, stop the mixer and scrape down again.
Add the flour, sour cream and milk. Mix on low speed until well combined. Stop mixing once there are no dry ingredients showing.
Distribute the batter evenly amongst the cake tins and bake for 30-35 minutes. Leave to cool in tin for 15 minutes before turning out onto a rack to cool completely.
Add chocolate and cream into a large microwave bowl and microwave for 20 seconds at a time, mixing each time until smooth.
Add all ingredients into a large mixing bowl and whip to stiff peaks using an electric hand mixer.
Use a cake leveller or large serrated knife to trim the top off each cake.
Pour 1/3 of the chocolate ganache onto each layer of the trimmed cakes. Use a small offset spatula to spread the chocolate around the top and sides of the cake. Then sprinkle coconut on the top and sides of the cake where there’s ganache.
Place a large piece of baking paper on top of the cake and carefully flip it around so the cake is ganache side down with the ganache free side facing up.
Place the first layer of cake onto your serving dish and top with raspberry jam. Spread to the edges of the cake allowing some to drip over so it shows. Then add a generous spatula of whipped cream and spread almost to the edge of the cake. Add the next layer of cake and repeat. Add the final layer of cake and it’s done!
Cake can be stored in an airtight container in the fridge for up to three days.