Violet and cream anniversary cake - recipe

Violet and cream anniversary cake

  • Prepare

  • Serves
    12

  • Skill
    Advanced

4.6

Ingredients

For the sponge layers

For the sugar syrup

For the chocolate cream

For the violet syrup

For the dark chocolate ganache

For the white chocolate ganache

For the decoration

Find similar in:

Recipe , Cake 2 , Chocolate , Eric lanlard , Cream , Violet , Anniversary

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  1. 1

    In preparation, make the violet syrup first. Bring the water and sugar to a boil to form a syrup, then set aside. Once cooled, add the violet extract to taste.

    For this step you'll need:

    • 75g Unrefined golden caster sugar
    • 75ml Water
    • 2 Violet extract (drops)
  2. 2

    In a medium bowl or an electric mixer, whisk the whipping cream until it reaches soft peaks. Place the cream in the fridge until you are ready to use.

    For this step you'll need:

    • 250ml Whipping cream
  3. 3

    In a small saucepan, begin to make the sugar syrup for the chocolate cream. Heat the sugar and water in the saucepan over a high heat and bring to the boil, continuously stirring until all of the sugar is dissolved.

    For this step you'll need:

    • 35g Unrefined golden caster sugar
    • 35ml Water
  4. 4

    In a separate bowl or mixer, whisk the egg yolks at high speed, then gradually pour in the warm syrup. Continue to whisk the mixture until it becomes light and fluffy, then leave aside to cool.

    For this step you'll need:

    • 5 Egg yolk(s) (free range)
  5. 5

    Whilst the mix is cooling, melt the dark chocolate over a pan of simmering water. Once the chocolate is smooth and glossy, carefully fold in to the cooled egg yolk mixture.

    For this step you'll need:

    • 225g Dark chocolate
  6. 6

    Remove the whipped cream from the fridge and fold this in with the chocolate mixture. This chocolate cream will act as the filling for your cake.

  7. 7

    To assemble the cake, take one of the chocolate sponges and place at the base of a cake ring (to hold the cake in position) Pour a third of the chocolate cream on to the base and spread evenly with a palette knife.

    For this step you'll need:

    • 1 Chocolate sponge 9" circular (baked and cooled in advance)
  8. 8

    Using the pre-prepared violet syrup, soak the vanilla sponge and layer this on top of the chocolate cream. Carefully spread on top of the vanilla sponge, blackcurrant preserve and a third of the chocolate cream and spread evenly.

    For this step you'll need:

    • 3 tbsp Blackcurrant preserve
    • 1 Vanilla sponge 9" circular (baked and cooled in advance)
  9. 9

    Top with the final layer of chocolate sponge and spread the remaining chocolate cream on top. Chill the cake for an hour in the fridge.

    For this step you'll need:

    • 1 Chocolate sponge 9" circular (baked and cooled in advance)
  10. 10

    Whilst the cake is being chilled, make the dark chocolate ganache. Heat up the cream and melt the chocolate in separate bowl. Pour the hot cream over the chocolate and stir gently. Add the butter and melt in, until smooth and glossy.

    For this step you'll need:

    • 150g Dark chocolate
    • 250g Single cream
  11. 11

    Repeat the process for the white chocolate ganache.

    For this step you'll need:

    • 150g White chocolate
    • 250g Single cream
  12. 12

    Release the cake from the cake ring and gently coat with the white and dark chocolate ganache.

  13. 13

    Decorate with mini macaroons around the side and strawberries on top for that special extra touch.

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