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Chocolate and Raspberry Jam Layer Cake with White Chocolate Buttercream

Anisa Sabet

A very decadent gluten free chocolate cake layered with raspberry jam, lathered in white chocolate buttercream and finished with toasted coconut!

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-20-4-2

Ingredients

For the cake:

  • Butter for greasing the cake tins
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1 cup dutch processed cacao powder
  • 170g butter, melted
  • 1 & 1/2 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 12 large eggs

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-1-2

For the white chocolate buttercream: 

  • 220g butter, softened
  • 340g white chocolate, melted and cooled slightly
  • 1 cup icing sugar
  • 1 teaspoon pure vanilla extract

For the toasted coconut:

  • 1 cup shredded coconut
  • 2-3 tablespoons caster sugar

To layer: 

  • Raspberry jam

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-23-5-2

Method:

1. To make the cake: Preheat oven to 175°C. Grease two x 20cm round cake tins (with flat sides) with butter. In a bowl, sift together the flour, baking powder and cacao.

2. In a stand mixer, whisk together the butter, sugar, salt, vanilla and eggs and beat until smooth. Add the dry ingredients and beat on a low speed until just combined. Pour into cake tins and pop into the oven to bake for 30-35 minutes or until a skewer comes out clean. Allow to cool fully on a wire rack.

3. To make the buttercream: Using the stand mixer, beat the butter at medium speed until creamy. Beat in the melted (and slightly cooled) white chocolate. Add the icing sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Set aside.

4. To make the toasted coconut: Spread the 3/4 cup shredded coconut onto a baking tray lined with baking paper. Pop into the oven to toast for 5 – 8 minutes. It goes brown really really quick, so keep a good eye on it. Stir through the untoasted portion (I did this for aesthetics so feel free to toast the entire lot). Stir through the caster sugar. Set aside.

5. To make assemble the cake: Using a sharp knife, trim the top of the cakes to make them flat. Spread raspberry jam all over the top of one cake. Pop the other cake on top and cover with white chocolate buttercream. Then use your hands to dust the cake with toasted coconut. To get the sides, I found throwing handfuls of coconut worked a treat.

For more recipes, check out Canberra-based food and recipe blog, The MacadamesDon’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-8-3-2

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens.

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