Raspberry brownie cake with raspberry meringue buttercream

Prepare & Cook:

Ingredients

  • 365g unsalted butter, softened, plus extra for greasing
  • 200g dark chocolate, broken
  • 250g light muscovado sugar
  • 330g spinneysFOOD Granulated Sugar
  • 4 spinneysFOOD Free Range Eggs, plus 4 eggs, whites only
  • 235g plain flour
  • 45g cocoa powder
  • 1 tsp baking powder
  • 200g raspberries
  • pink food colouring (optional)

Method

  • Preheat the oven to 180°C, gas mark 4. Grease and line two 15cm round cake tins. Melt 225g butter and the chocolate in a large saucepan set over a low heat, then leave to cool.
  • Beat the muscovado sugar, 130g granulated sugar and the whole eggs together in an electric stand mixer until light and airy. Pour the cooled chocolate and butter into the sugar and egg mixture and beat to a smooth batter.
  • Combine the flour, cocoa powder and baking powder in a large bowl. Sift this mixture into the batter and beat until lump-free. Divide evenly between the cake tins and press 50g raspberries into each. Cook for 40-45 minutes, until a skewer inserted into the centre comes out with moist crumbs. Transfer to a wire rack and leave the cakes to cool, then and turn the cakes out.
  • To make the buttercream, pour the egg whites and the remaining sugar into a heatproof bowl set over a pan of simmering water. Whisk until the mixture reaches 65°C on a sugar thermometer, or feels warm and the sugar has dissolved. Beat in an electric stand mixer until the mixture is fluffy and white.
  • Gradually add the remaining butter, beating constantly, until fully incorporated. Mix for a further 5 minutes. Purée the remaining raspberries in a blender, then press through a fine sieve to remove the seeds. Stir the raspberry purée through the meringue buttercream, whisking until combined. Add a tiny drop of pink food colouring, if using, to deepen the colour.
  • Drop a large dollop of buttercream on top of one of the cakes and spread evenly with a spatula.
  • Place the second cake directly on top. Spread with the buttercream in the same way, working to completely cover the sides.
  • Chill the cake in the fridge for 15 minutes, or until the buttercream is set. Using a piping bag fitted with a plain round nozzle, pipe small blobs of buttercream, in an even vertical line, down the sides of the cake starting from the top.
  • Using the back of a teaspoon, swipe each buttercream blob to the right, cleaning the spoon between each swipe. Repeat until the cake is covered. Return to the fridge to chill for 5-10 minutes, or until set. Decorate with flowers or a pretty garland, if you like.

Top Tip

Chilling the cake in the fridge after you've covered it with buttercream means that when you add the buttercream blobs, they will stay in place.

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