I made this birthday cake for 4 people celebrating together.
375 g butter softened
1 1/2 c caster sugar
3 Tsp vanilla essence
3 3/4 c self-raisin flour
1 3/4 c milk
1 Tsp baking powder
1 Tsp bicarb soda
1 Tsp salt
Decorations (1 day in advance)
150 g dark chocolate broken into pieces
1 Tsp truffle infused oil
125 ml thicken cream
20 g butter
280 g white melting chocolate
100 ml thicken cream
1 Tbs olive oil
1 Tsp melted butter
8 strawberries: 4 cover with dark chocolate, 4 on its own for decoration
Glaze and garnish
6-8 Tbs marmalade jam
1 lemon zest
1 small bunch of thyme
Melt dark chocolate in microwave 5 times for 15-20 seconds; stir each time until completely melted. Then add cream and truffle oil and gives a stir and set to cool slightly before spooning into the oval shapes mould. Next place in freezer for 4 hours to set, then removed from freezer to thaw on bench top about 15 minutes so that easy to unmould.
Place them in a container and back into fridge until needed. With some extra chocolate, dunk one by one strawberry into it and let it set with pricking a small satay stick through and put in a glass with weight to hold it steady and not touching each sticks.Place them in fridge until needed.
For the white chocolate microwave 3 times for 15-20 seconds, stir each time until completely melted. Add thicken cream and oil, stir to mix well and set aside to cool slightly. Then spoon in the heart shapes mould. Place in freezer for 4 hours to set, removed from fridge so later easy to unmould them. I left them in the mould until I am ready to use.
The following day
Preheat oven 160 degrees, greased and lined the bottom 10 inches square tin. Mix flour, baking powder, salt and bicarb well.
Beat butter, caster sugar and vanilla in a mixing bowl on medium-high speed until light and fluffy. Add eggs, one at a time, beating to combine. Now add half the flour. Stir to combine in a direction of North to South and East to West. Add half the milk, do the same as with the flour to combine. Stir to combine. Repeat with remaining flour and milk.
Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted comes out clean. Switch off oven, leave and in oven for 10 minutes. Remove from oven to cool further for 10 minutes. Next turn out onto a foiled plate mate to cool completely.
Spread the marmalade jam on top, grate lemon over it and sprinkle with thyme. To decorate the cake, remove the strawberries from the sticks and place them at the four corner of cake followed by white heart chocolate, oval dark chocolate and white heart chocolate all around the cake in square.
Serve with a strong brew coffee or if you like a sweet dessert wine like Tawny port.
Note: Oven temperature vary, you might need less or more time. Over beating can cause cake to crack. You can replace chocolate with cream pips with your favourite shapes nozzles.