Additional Ingredients

For the violet chocolate cream

75 grams	Caster Sugar (Silver Spoon Homegrown)
75 ml	Water
2	Violet Extract (drops)
150 grams	Dark Chocolate (Silver Spoon Create)
250 ml	Single Cream
60 grams	Unsalted Butter
420 grams	White Chocolate (Silver Spoon Create)
200 ml	Single Cream

How to make Violet and Cream Anniversary Cake

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1. First of all, make the sugar syrup. Place the sugar and water in a saucepan over a high heat and bring to the boil, stirring until the sugar has dissolved.
2. To make the chocolate mousse, melt the chocolate in a bowl set over a saucepan of gently simmering water.
3. Whip the cream until it forms soft peaks.
4. Bring the syrup back to the boil.
5. Place the egg yolks in a mixer and whisk at high speed, then pour in the syrup.
6. Continue whisking the mixture until it is light and fluffy. Leave it to cool.
7. Stir the yolks in to the mixture and fold it then fold in the whipped cream.
8. Take the first layer of chocolate sponge and place at the base of a cake ring. Pour a third of the chocolate cream onto the sponge and spread with a palette knife.
9. Place the thin, vanilla layer of sponge on top to create a second tier.
10. Soak the sponge in violet syrup (recipe below) and then spread on some good quality blackcurrant preserve and a third of the chocolate mousse.
11. Add the final chocolate sponge layer, pour over the remainder of the mousse and spread this over the top.
12. Put the cake in the fridge to cool for an hour.
13. To make the Violet Syprup: Bring the water and sugar to the boil and leave for 5 minutes. Leave to cool and add the extract to taste.
14. To make both the white and drak chocolate ganace: Heat up the cream and melt the chocolate. Pour the hot cream over the chocolate and stir gently. Melt in the butter until smooth and glossy.
15. To decorate, spray some macaroons with edible silver glitter and fix to the sides of your cake. Halve some fresh strawberries and place these on top of the cake, along with some bee pollen and a little edible silver leaf.

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