Violet and Cream Anniversary Cake

  • Total Time

    3h 0m
  • Serves

    12
  • Skill Level

    Advanced
  • Dietary Needs

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This indulgent violet and cream anniversary cake recipe is the perfect show stopper for any special occasion. It was created by Eric Lanlard and inspired by the classic chocolate, violets and cream. This delightful cake consists of delicious chocolate and vanilla sponge layers filled with a rich chocolate cream and infused with a fragrant violet extract. This recipes requires two 23cm/9" round chocolate sponge bases and one 23cm/9" round vanilla sponge base to be baked in advance. Follow our basic sponge recipe as a guide.

Method

  1. In preparation, make the violet syrup first. Bring the water and sugar to a boil to form a syrup, then set aside. Once cooled, add the violet extract to taste.

  2. In a medium bowl or an electric mixer, whisk the whipping cream until it reaches soft peaks. Place the cream in the fridge until you are ready to use.

  3. In a small saucepan, begin to make the sugar syrup for the chocolate cream. Heat the sugar and water in the saucepan over a high heat and bring to the boil, continuously stirring until all of the sugar is dissolved.

  4. In a separate bowl or mixer, whisk the egg yolks at high speed, then gradually pour in the warm syrup. Continue to whisk the mixture until it becomes light and fluffy, then leave aside to cool.

  5. Whilst the mix is cooling, melt the dark chocolate over a pan of simmering water. Once the chocolate is smooth and glossy, carefully fold in to the cooled egg yolk mixture.

  6. Remove the whipped cream from the fridge and fold this in with the chocolate mixture. This chocolate cream will act as the filling for your cake.

  7. To assemble the cake, take one of the chocolate sponges and place at the base of a cake ring (to hold the cake in position) Pour a third of the chocolate cream on to the base and spread evenly with a palette knife.

  8. Using the pre-prepared violet syrup, soak the vanilla sponge and layer this on top of the chocolate cream. Carefully spread on top of the vanilla sponge, blackcurrant preserve and a third of the chocolate cream and spread evenly.

  9. Top with the final layer of chocolate sponge and spread the remaining chocolate cream on top. Chill the cake for an hour in the fridge.

  10. Whilst the cake is being chilled, make the dark chocolate ganache. Heat up the cream and melt the chocolate in separate bowl. Pour the hot cream over the chocolate and stir gently. Add the butter and melt in, until smooth and glossy.

  11. Repeat the process for the white chocolate ganache.

  12. Release the cake from the cake ring and gently coat with the white and dark chocolate ganache.

  13. Decorate with mini macaroons around the side and strawberries on top for that special extra touch.

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