Jubilee Cake

A delicious and easy cake that impresses with both appearance and taste of chocolate and passion fruit.

JUBILEE CAKE
ABOUT 20 SERVINGS

CHOCOLATE CAKE:
3 EGGS
185 G RAPESEED OIL
260 G SOUR CREAM 18%
1.5 DL MILK
340 G ALL PURPOSE FLOUR
450 G SUGAR
60 G COCOA POWDER
30 G DARK COCOA POWDER
3 TSP VANILLA SUGAR
3 TSP BAKING SODA
1.5 TSP BAKING POWDER
1.5 TSP SALT
115 G HOT WATER
115 G ESPRESSO COFFEE

Pour eggs, oil, sour cream and milk into a bowl.

Stir everything well together with a whisk.

Mix all the dry ingredients together in another bowl.

Sift the dry ingredients and mix the batter together with the whisk. It shouldn’t be whipped, just stirred together.

Add hot water and coffee and mix it in. The batter will be very liquid and it should be.

Pour the batter into a greased 24×37 baking tin, lined with baking paper.

Bake the chocolate cake at 180° Celsius for about 25-35 minutes. Check with a toothpick if the cake is done, there should be a few crumbs stuck to it.

Remove the cake from the oven and allow it to cool completely in the tin.

DARK CHOCOLATE CREAM:
4 SHEETS OF GELATINE
200 G DARK CHOCOLATE 55%
500 G HEAVY CREAM

Soak the gelatine in cold water for 5-10 minutes.

Finely chop the chocolate and place it in a bowl.

Melt the chocolate in a bowl over a bain-marie or in the microwave.

Heat the cream to just below boiling point, pour it over the chocolate, while folding it in with a rubber spatula.

Squeeze the water out of the gelatine and melt it in the ganache, stirring all the time.

Cover the ganache with cling film and placing it on the surface of the ganache, to keep condensation from forming.

Refrigerate for at least 3 hours or preferably overnight.

Just before you decorate the cake, whip the cream light and airy, just enough to make it pipable and keep its shape.

Put the cream into a piping bag with a French star tip.


PASSION FRUIT CREAM:
4 SHEETS OF GELATINE
200 G WHITE CHOCOLATE
500 G HEAVY CREAM
JUICE OF 4 PASSION FRUITS

Soak the gelatine in cold water for 5-10 minutes.

Finely chop the chocolate and place it in a bowl.

Melt the chocolate in a bowl over a bain-marie or in the microwave.

Cut the passion fruit in half and scrape out the flesh.

Put the passion fruit in a mini chopper and pulse briefly, the seeds should just come loose from the flesh. Press the mixture through a fine-mesh sieve to remove the seeds.

Bring the cream and passion fruit puree to a boil and pour it over the chocolate, while folding it in with a rubber spatula.

Squeeze the water out of the gelatine and melt it in the ganache, stirring all the time.

Cover the ganache with cling film and placing it on the surface of the ganache, to keep condensation from forming.

Refrigerate for at least 3 hours or preferably overnight.

Just before you decorate the cake, whip the cream light and airy, just enough to make it pipable and keep its shape.

Put the cream into a piping bag with a French star tip.

BUTTERFLY TUILES:
10 G SUGAR
10 G WHOLE EGG
10 G ALL PURPOSE FLOUR
GREEN FAT-DISPERSIBLE FOOD COLOURANT, I USED ROXY & RICH

Mix all the ingredients together to form a smooth batter.

Place the baking mat for tuiles on a baking sheet and spray lightly with an oil spray, or brush with melted butter, remember to wipe off excess grease so that it doesn’t fill up the moulds.

Spread the batter over the mat with a palette filling up the butterflies, then scrape the mats surface completely clean.

Bake at 175° Celsius for about 6-7 min.

Use a toothpick or needle to free them from the mat.

ASSEMBLY:

Start by dividing the cake into two equally thick layers, before placing the number template on top and cutting them out.

Carefully lift the layers and place the bottom layer on the serving plate.

Pipe the passion fruit cream on the layer, then carefully place the second cake layer on top and pipe the dark chocolate cream on top in a nice pattern.

DECORATION:
BLACKBERRIES, RASPBERRIES, STRAWBERRIES AND BLUEBERRIES
CHOCOLATE CRUNCH BALLS
TUILES

Decorate the cake with berries, chocolate crunch balls and tuiles.

Leave a Reply

Your email address will not be published. Required fields are marked *