Chocolate Shard Cake

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 It was a friend of the family’s birthday and I decided I would make them a cake now there a huge chocolate lover and don’t particularly like icing and sugar paste. Therefore, I opted to make a vanilla sponge cake, with a chocolate buttercream, white chocolate ganache drip and decorated with chocolate shards. Now of course you can recreate this cake differently by using a chocolate sponge or whatever flavours you like.

For the vanilla sponge:

 

·         250g softened butter

 

·         250g caster sugar

 

·         5 eggs

 

·         250g self-raising flour

 

·         1tsp vanilla extract

 

 

For the chocolate shards:

 

·         80g milk chocolate (chopped)

 

·         20g white chocolate (chopped)

 

·         10g white chocolate stars

 

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For the chocolate buttercream:

 

·         225g softened butter

 

·         450g icing sugar (sieved)

 

·         75g cocoa powder

 

·         1tsp milk

 

 For the white chocolate ganache:

 

·         100ml double cream

 

·         100g white chocolate (chopped)

 

 

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Method:

 

For the vanilla sponge cake:

 

1.       Preheat the oven to 180°C and line three 8inch cake tins with greaseproof paper.

 

2.       Cream together the butter and sugar until white and fluffy

 

3.       Then mix in the eggs with a tablespoon of flour one at a time, repeat this step till all the eggs are incorporated.

 

4.       Next mix in the vanilla.

 

5.       Then gently fold in the remaining flour.

 

6.       Transfer the mixture evenly into the three lined cake tins and bake for 25-30 minutes

 

 

 

For the chocolate shards:

 

1.       Prepare a baking tray with parchment paper.

 

2.       Gently melt the milk and white chocolate separately, either in short blasts in the microwave or over a ban-Marie.

 

3.       Pour the milk chocolate onto the parchment paper and spread out to produce a thin layer of chocolate.

 

4.       The drizzle over the white chocolate, then feather the white chocolate by using a fork or skewer.

 

5.       Scatter over some chocolate stars (optional) and leave to set in the freezer.

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For the chocolate buttercream:

 

1.       Firstly, mix the butter till light and creamy with an electric mixer or in a free-standing mixer.

 

2.       Then add a tablespoon of the icing sugar and cocoa powder to the butter and whisk together. Repeat this step till all the icing sugar and cocoa powder is incorporated, remembering to scrap down the sides of the bowl as you go along.

 

3.       Finally mix in the milk and leave to the side ready to assemble the cake.

 

 

 

For the white chocolate ganache:

 

1.       Place the cream in a saucepan and bring to the boil.

 

2.       Then pour the boiled cream over the chopped up white chocolate and mix together.

 

3.       Leave to the side to cool.

 

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To assemble the cake:

 

1.       Trim the tops off all three cakes so that they are completely even and flat.

 

2.       Then apply a small amount of buttercream to the centre of the serving board and place one of the cakes on top.

 

3.       Then place the final cake on top.

 

4.       Next apply two tablespoons of the buttercream to the cake and smooth it over. Repeat this with the next cake on top.

 

5.       Now apply a crumb coat to the cake, this will help to lock the crumbs in. Then leave the cake to set in the fridge for an hour.

 

6.       Remove the cake from the fridge and apply a second (final) coat of buttercream to the cake using a cake smoother to keep the edges neat. Do this to the sides and top of the cake until an even coat of buttercream is achieved.

 

7.       Then take the white chocolate ganache and pour it over the cake and allow it to drip and run down the sides of the cake.

 

8.       Finally break up the chocolate shards and stick them into the cake. I like to use a knife to insert a small hole on where a place the shards. Then scatter the smaller pieces lying flat on the cake.

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