Double chocolate collar cake
235 Recipes
Recipe Rating
Preparation Time: 1 hour
Cook Time: 55 minutes
Serves: Make 1 large three-layer cake
Double chocolate collar cake
Ingredients
310ml (250 g) sugar
125g butter or margarine, melted
375ml (210 g) Snowflake cake flour
10ml Snowflake baking powder
80ml (35 g) cocoa powder
200ml fresh orange juice
100g milk chocolate, coarsely chopped
3 extra-large eggs
Filling
100g butter or margarine, softened
500ml (250 g) icing sugar, sifted
5ml vanilla essence
5ml grated orange rind
15ml fresh orange juice
Sides and topping
300g white or dark chocolate, melted
250g fresh raspberries or other fresh fruit
Method
- Beat eggs and sugar together until light and creamy. Add melted butter and mix lightly.
- Sift flour, baking powder and cocoa powder together. Add, alternately with orange juice, to egg mixture and mix well. Add chocolate and stir through.
- Spoon mixture into a lined and greased 23 cm loose-bottom springform cake pan. Bake in a preheated oven at 160 °C for about 55 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely. Cut cake horizontally into three layers.
- Filling: Cream butter and icing sugar together. Add essence, orange rind and juice and mix to a smooth, spreadable consistency. Spread between cake layers to sandwich together, as well as on top and on sides of cake.
- Sides and topping: Pour melted chocolate onto a piece of greaseproof paper or silicone mat and spread out to about 3 mm thick, using a palette knife. Leave to set, and cut into pieces or blocks. Press chocolate pieces onto sides of cake. Decorate top of cake with fresh raspberries.
