Remove the bowl from the mixer and transfer the mix into a large and
wide mixing bowl. Sift over half the flour mix and start folding with
a sturdy plastic spatula. When it is almost fully mixed in, fold in half
the sour cream. Repeat with the remaining flour mix then sour cream.

Finally, mix in the cooled cocoa/chocolate mix and ensure the final
mix is uniformly brown with no streaks.

Divide the batter equally between the two prepared cake tins – about
700 g (1 lb 9 oz) in each – and lightly smooth the tops with an offset
spatula. Transfer to the oven and bake for 45–55 minutes until the
cake has risen proudly and cracked a little (this will settle to flat), and
has a crisp, thin crust. A skewer inserted into the centre comes out
clean (internal temperature is 95°C/203°F).

The cakes are VERY fragile. Cool the cakes in their tins on a wire rack
for 8 minutes. Place a second wire rack or baking tray over the cakes
and carefully flip them upside down. Remove the tins and paper
carefully, then gently re-invert onto the wire rack so they are top side
up again. Leave to cool for a few hours (up to overnight, ideally) before
assembling. Chill them if you need extra layering security. While the
cakes cool, make the buttercream.

To assemble, follow Lovely layer cake-ing (see page 144). Push fresh
raspberries into the buttercream layer. Pile the buttercream on for
the top coat, keeping the top thick. Push a deep swirl into the top.

Run your offset spatula around the sides to expose a little of the
cake. Dust extra cocoa powder across the top and strew a relaxed
coronet of freeze-dried raspberries around the swirl edge – some
left whole and some crushed into a ruby crumb. Post-strew, press
the raspberries in lightly for a secure attachment to the buttercream.

Serve at room temperature so the cake and buttercream textures are
at their best!

fresh or
freeze-dried
raspberry
fresh
raspberry
chocolate
buttercream
Dutch cocoa dusting
Adaptrix
Cherry
A little fresh (or sour) cherry
compote or the Olive-oil roasted
sweet cherries (page 278) in place
of the raspberry in the layers is a
cakier version of our Notorious BFC
(Black Forest Cake) (see the first

Beatrix Bakes book). You can dab

some kirsch on the cake layers during
assembly to bring the booze. Place
fresh or freeze-dried cherries on top.

No fruit thanks!
Omit the raspberry for pure chocolate
on chocolate slices. Make and crush
a small batch of the cocoa shortbread
from the Mocha glim glams (page 43)
to strew on top.

Ganache
Layer this cake with a double
batch of the Milk chocolate
(reverse) ganache (page 250).

As the ganache is richer than
buttercream, use a restrained
amount between the layers. Always
keep ganache-finished cakes out
at room temperature for the best,
softest eating.

Mascarpone layers
Mascarpone has similar heft to
buttercream but brings a
creamy balance to the interior.
Layer the cakes with the mascarpone
cream from the Chicory caramel
mascarpone layer cake recipe
(page 196). Keep the raspberry
too, and just use the chocolate
buttercream on the outside.