A dense dark chocolate truffle cake, filled with chocolate cream and ruby-red raspberries, you would have to be a right fool to not eat this peculiar beauty.
Yes, you read that correctly. I have indeed posted a recipe stating how to make a ‘mouldy’ mushroom CAKE. This cake has definitely gone off the radar (ha, see what I did there – gone off – did you get it? You got it right?!) for simultaneously pertaining to be ‘disgusting’, indulgent and über cool. It takes vintage to it’s literal meaning.
200g softened butter
200g caster sugar
200g self-raising flour
50g cocoa powder
4 medium eggs
Pinch of salt
Milk to loosen (optional)
- Preheat the oven to 180 degrees C.
- Combine the butter and sugar until pale and fluffy, usually this takes 5-7 mins.
- Add the eggs one at a time until well-combined.
- Sift in the flour cocoa powder and add the salt.
- Beat together until it forms a smoooooth mixture.
- Dash in a tablespoon or two of milk if the mixture is super thick.
- Dollop the mix in either two 8 inch sandwich pans or an 8 inch cake tin and bake for around 30 minutes.
- Once baked let it cool on a wire wrack and place on a 12 inch cake board, ready to be filled and glazed.
- Place the butter and chocolate in a bowl.
- Heat the cream until hot and pour into the chocolate, stirring it together until it melts and is well combined.
- Once cooled, fill the top of one layer with this and top evenly with fresh raspberries, placing the other layer on top.
- Follow the same steps as with the filling.
- Spoon the glaze over the whole cake and let it set – but not completely.
- Dust the whole cake with cocoa powder so that it looks like soil.
- Decorate with the meringue mushrooms, by sticking them into the cake and also around: make it look like its going off and growing mushroom mould! You can even break pieces off of the cake so that they look like rocks.
- Add lemon juice and salt to the get whites and whip until soft peaks are formed. Beat in the sugar slowly, a few tablespoons at a time, continuing until they get all stiff. Half the egg white mix, spooning the other half into another bowl. Fold in two-thirds of the cocoa powder in one half and the remaining in the other.
- Fill a piping bag with the beaten egg whites and using a round top, pipe mushroom stems – making sure they are long and wide enough to be stable.
- Pipe the same number of domes – these will be the tops of the shroomies!
- Bake them for about an hour and leave them in the oven so that they dry – another hour or so for this I’d say.
- To attach the tops to the stems, melt the chocolate and use this to stick the two together. The stems may need a bitta slicing so that they’re flat and can stand upright.