Greek Christmas Starry Night Cake

Posted On December 4, 2006

Filed under Hellenic Food

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Ingredients >
250g butter
250g dark chocolate
2 tbsp instant espresso coffee powder or granules
150g self-raising flour
150g plain flour
60g cocoa powder
½ tsp bicarbonate of soda
550g caster sugar
4 eggs
2 tbsp oil
125ml soured cream
300g fresh or frozen raspberries

For the mousse >
60g sugar
300g white chocolate, melted and cooled
250g mascarpone cheese
2 tbsp Grand Marnier
2 tbsp orange juice
250ml cream, whipped
cocoa powder
150g dark chocolate drops

Method >
Preheat the oven to 160°C/325°F/gas 2-3. Grease and line a deep 23cm round ring cake tin.
Put the butter, chocolate and coffee in a pan with 185ml hot water. Stir over low heat until smooth.
Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and soured cream and mix; gradually incorporate the dry ingredients. Finally fold in the melted chocolate mixture.
Pour into the tin and bake for 1-1/2 hours or until a skewer comes out clean but slightly wet. Remove from the oven and leave in the tin until it is completely cold.
Invert the cake onto a flat plate. Place the cleaned ring around the cake. Sprinkle the raspberries over the top.
Beat the cheese with sugar. Fold in the chocolate, Grand Marnier, juice and mix well. Gently fold in the whipped cream. Spoon the mousse onto the cooled cake base, covering the raspberries. Smooth top and refrigerate until set.
Use a star stencil and dust generously with cocoa powder. Remove stencil and tin ring carefully.
Cut a piece of greaseproof paper as wide as the tin is high and long enough to fit around the cake. Melt the chocolate drops in a Baine Marie, cool slightly and spread over the paper, right up to the edges.
Wrap the paper around the cake, chocolate side against the cake, before the chocolate sets. Leave it on for the chocolate to set and then gently peel away. Attach a ribbon.