Ping, Ping! It’s Jessi sending me two videos of cakes with astonishing chocolate decoration and asking me which one we should try. But instead of chosing one, I just want to know for which occasion. Who needs a reason to bake cake? It will probably taste as good while sitting alone on the couch. But this cake was for her granny who celebrated her birthday at the beginning of this week (and luckily, I was part of it). So far, so good. Cause her granny is always serving a fresh strawberry cake for this occasion, we definitely knew – We won’t use fruits. Instead, we dug deep into the bag of tricks  calories and managed this Raffaello cake.

Raffaello cake

Raffaello cake

There she is, the super sweet temptation. Looks like it has been beamed right out of a fairytale and directly into our cozy garden. Well, alright. Just snapping your fingers won’t be enough to create the Raffaello cake. It took us a bit more effort. And we managed it without any major catastrophes. Because normally, when Jessi and I bake a cake (without trying it for weeks) something is always going the wrong way. So, it might happen that our cake turns into a mini version of the Leaning Tower of Pisa. Or being pretty impatient, we mix together very cold custard and butter at room temperature to get buttercream. It didn’t go well.

Raffaello cake

Raffaello cake

Our only problem was a slightly runny coconut cream. But we were able to save it with a little magic ingredient. I wonder, if you can find this secret ingredient:

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Raffaello Cake
Prep Time 45 minutes
Cook Time 1 hour
Passive Time 45 minutes
Servings
pieces
Ingredients
For the cake dough:
for the coconut cream:
for the ganache:
For the decoration:
Prep Time 45 minutes
Cook Time 1 hour
Passive Time 45 minutes
Servings
pieces
Ingredients
For the cake dough:
for the coconut cream:
for the ganache:
For the decoration:
Instructions
  1. Beat the eggs together with the sugar for about 15 minutes. Then add vegetable oil and milk while constantly stirring. Sift the flour together with baking powder and mix it with the eggs until everything is well combined (Keep in mind, it's double the amount of dough. It might be easier if you split the ingredients in half andmake the batter in two rounds)
  2. Preheat the convection oven to 302F (150°C). Grease two 8 inch springforms and distribute the cake batter evenly. Bake the cakes for 60 minutes
  3. If the cakes are well baked and cooled down, cut them horizontally to get two layers of the same size. If they didn't bake evenly, you might have to trim the cake a bit more. In the end you should have four layers of cake.
  4. For the coconut cream, melt the white chocolate in a pot over boiling water and add 200 ml of whipping cream. Whip the remaining whipping cream together with cream stiffener until stiff peaks form. Mix it with the chocolate cream. Then add 2/3 of the shredded coconuts. If the cream is not thick enough, you can add gelfix, or mascarpone, or crème fraîche to thicken it.
  5. Now you can start stagging the cake. Put the first cake layer with the bottom down on your plate. Spread a healthy dollop of coconut cream onto it, crumble 4 Raffaellos and spread them over the cream. Top it with another cake layer. Repeat this process until you have only one layer left. Put this one on top with the bottom up.
  6. Heat the whipping cream and melt the white chocolate in it, to get a white ganache. Let it cool down. You can stir the ganache if necessary. Now coat your whole cake with the ganache until it is mostly covered. Cool the cake for about 15 minutes and apply another healthy dollop of ganache until you covered your cake completely. Put the cake into the fridge for another 15 minutes.
  7. Now you can start preparing the chocolate decoration. Cut your baking paper into shape. It should be a bit wider then the perimeter of your cake and should have the same height as your cake. Melt the dark chocolate in a pot over boiling water. Dip a spoon into it and swirl it over your baking paper to create overlapping circles (The lower you hold your spoon, the thicker the circles will be)
  8. Let the chocolate set for a few minutes. It should have a dull shine to it and should still be flexible. Place the baking paper around your cake and press it gently onto the cake. Put the cake into the fridge for another 10 minutes until the chocolate is completely set. You can carefully remove the baking paper.
  9. Finally you can decorate the top of your cake with Raffaellos, shredded coconuts and chocolate chunks.
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Wait, I have a little something for you! Here is the video of the chocolatey decoration we tried out.

Raffaello cake

With this in mind,

I wish you all a fabulous weekend.

Raffaello cake