Saturday, September 29, 2012
Raspberry and Tim Tam Chocolate Cake
Hello amazing goodness. It was my treat night on Friday night. Strictly I shouldn't be eating dessert, just a treat meal, but I have been desperate to make this. I am SO glad I did. It was worth a bit of rule bending.
My ganache was a bit lumpy. I made it, then rushed off to my personal training session (I know, rich chocolate ganache and personal trainers don't really go together in the same sentence). When I came back it had set well and truely and I had to coax it back into life. Lumps like this don't affect taste.
2 cups flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa
1/2 teaspoon salt
1 cup sour milk (add 1 teaspoon white vinegar to a cup of milk)
1/2 cup vegetable oil
1 cup cold black coffee
1 teaspoon vanilla essence
1 cup frozen raspberries
1 packet Dark Tim Tams
Preheat oven to 160 degrees and prepare your cake tin.
Beat all ingredients (except the raspberries and Tim Tams) together at a medium speed until smooth and runny. Pour into the prepared tin.
Set aside 4 Tim Tams from your packet (these are for the topping) and roughly chop up the rest of the biscuits. Put these into the cake mix with the frozen raspberries and swirl until they are all combined.
Bake for approximately 1 hour or until cooked.
Ice with Chocolate Ganache and decorate with remaining Tim Tams. Hmmm yea.