Saturday Morning with Jack Tame •iHeart
Nici Wickes: Chocolate and plum ripple cake - Saturday Morning with Jack Tame
Saturday Morning with Jack Tame
Nici Wickes joins Jack Tame, bringing to the table her recipe for a delicious chocolate and plum ripple cake.
LISTEN ABOVE
A little cake for a big celebration.
Layer cakes don’t have to be just for large groups of people. This small celebration cake is perfect for 2-4 people but it still screams ‘show stopper’!
Serves 2-4
2/3 cups self-raising flour
2 tablespoon cocoa
¼ teaspoon baking soda
Pinch salt
50mls neutral cooking oil, I use grapeseed oil
50mls natural yoghurt
1 small egg
1/3 cup white sugar
1 heaped tablespoon brown sugar
75mls strong coffee or hot water
Filling
300mls cream
1 tablespoon icing sugar
4 tablespoons plum puree (I used tinned Black Doris plums, pureed)
70g white chocolate
Preheat oven to 170 C fan bake. Grease and line a two 10cm springform tins.
Place all the ingredients up until the coffee or hot water in a bowl beat to just combined. Add the coffee/hot water and beat for one minute. Scrape into the prepared tin. It’s quiteliquidybut don’t worry.
Reduce oven temperature to 160 C and bake for 25-35 minutes or until a skewer comes out clean. Once cooked, allow cake to settle for 5 minutes in the tins before removing and allowing to cool completely.
If the cakes have domed up (most likely) cut to a flat top and then halve each cake through the middles so you have 4 layers in total.
Finely chop or use a food processor to break down the chocolate to a crumb.
Whip the cream with icing sugar to stiff peak stage. Gently fold in the plum puree and 2 tablespoons of the white chocolate crumb, so it’s marbled throughout the cream. The trick to getting the swirls is not to overmix it.
To assemble: Layer cake with plenty of cream and finish with a shower of chocolate crumb. Chill for an hour or longer to set
LISTEN ABOVE
LISTEN ABOVE
A little cake for a big celebration.
Layer cakes don’t have to be just for large groups of people. This small celebration cake is perfect for 2-4 people but it still screams ‘show stopper’!
Serves 2-4
2/3 cups self-raising flour
2 tablespoon cocoa
¼ teaspoon baking soda
Pinch salt
50mls neutral cooking oil, I use grapeseed oil
50mls natural yoghurt
1 small egg
1/3 cup white sugar
1 heaped tablespoon brown sugar
75mls strong coffee or hot water
Filling
300mls cream
1 tablespoon icing sugar
4 tablespoons plum puree (I used tinned Black Doris plums, pureed)
70g white chocolate
Preheat oven to 170 C fan bake. Grease and line a two 10cm springform tins.
Place all the ingredients up until the coffee or hot water in a bowl beat to just combined. Add the coffee/hot water and beat for one minute. Scrape into the prepared tin. It’s quiteliquidybut don’t worry.
Reduce oven temperature to 160 C and bake for 25-35 minutes or until a skewer comes out clean. Once cooked, allow cake to settle for 5 minutes in the tins before removing and allowing to cool completely.
If the cakes have domed up (most likely) cut to a flat top and then halve each cake through the middles so you have 4 layers in total.
Finely chop or use a food processor to break down the chocolate to a crumb.
Whip the cream with icing sugar to stiff peak stage. Gently fold in the plum puree and 2 tablespoons of the white chocolate crumb, so it’s marbled throughout the cream. The trick to getting the swirls is not to overmix it.
To assemble: Layer cake with plenty of cream and finish with a shower of chocolate crumb. Chill for an hour or longer to set
LISTEN ABOVE
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