What a week! I woke up last Saturday to a hefty looking spike in my stats, and after doing some sleuthing, I was absolutely giddy to see that visitors were being directed from the wonderful Frankie Magazine website! They ever so kindly published my Raspberry, Coconut and White Chocolate Celebration Cake, and it quite literally made my heart soar. You can see what they had to say about it here. Frankie provide an utter haven for the craft/food/music/DIY minded, and also offer very thought provoking and progressive journalism regarding life, love and other important matters. So I cannot thank them enough for sharing some of my baking with their loyal league of followers.
This is a celebration cake to get happy about; happy as you whip up the one-bowl cake batter for the layers of soft almond vanilla cake, happy as you see that your chocolate ganache has cooled to a fudgy frosting, happy as you meticulously scrape and lick the bowls clean with your spatula, happy as you press the roasted almonds into the thick chocolate coating, happy as you slice through the four layers and discover that the whole thing actually holds together perfectly…and then JUBILANT as you take a bite and realise it’s just as yummy as it was easy to make! I whipped this one up for my spectacular cousin’s 8th birthday, and it was enjoyed by kiddies and grandparents alike with lots of cups of tea and candles. I promise you the whole recipe really is foolproof, but the final cake looks like you slaved and sweated for hours. So I’m basically handing you the opportunity to appear much more impressive than you really are…does that and a slice of roasted almond and dark chocolate layer cake tempt you enough? If so enjoy the pictures and keep scrolling down for the recipe! Have a great weekend y’all 🙂