I’ve had the idea for this cake for a very long time.
Violet Creams are my Mum’s favourite chocolates. They have a violet flavoured, fondant, soft centre and have a dark chocolate coating. They usually come in a box with rose creams and are delicious – they are also very old fashioned, hard to find and expensive.
I have made my own for Mum in the past and one day I must post that recipe too.
But this is about a cake…
For her last birthday I finally got round to inventing this cake and I figure the internet is the best place to keep it.
First make a chocolate cake. Although dark chocolate is used in the traditional violet cream I didn’t want that much flavour overpowering the cake. I went with a very moist chocolate cake which uses cocoa powder and was adapted from Nigella Lawson’s Chocolate Fudge Cake in her Nigella Bites Book.
The cake is then sandwiched together and topped with a decadent purple, violet flavoured, cream cheese frosting and decorated with violet sugar sprinkles and chopped dark chocolate pralines.
This is not an everyday cake, this is a cake for serious celebrations.
For the cake:
400g plain flour
250g caster sugar
100g dark muscovado sugar
50g cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
140 ml of plain yoghurt
1 tablespoon vanilla extract
175g melted butter
125ml flavourless oil (e.g. groundnut)
300ml chilled water
For the icing:
5-20 drops violet flavouring/essence
Purple food colouring
50g butter (at room temp)
300g sifted icing sugar
125g cream cheese (fridge cold)
1 tablespoon of violet flavoured sugar sprinkles
1 tablespoon of chopped dark chocolate pralines
To make the cake.
Preheat the oven to 180C/Gas Mark 4
Grease and line two 20cm round sandwich tins.
Mix the dry cake ingredients (flour, sugars, cocoa, baking powder, bicarbonate of soda and salt) in a large bowl. In a measuring jug mix the eggs, yoghurt and vanilla. In another bowl beat together the melted butter, oil and chilled water. Add the oil mixture to the dry ingredients and start to beat them together, then add the egg mixture and beat until all is blended. Pour the batter into the 2 cake tins in equal amounts.
Bake both tins for 50-55 mins (I use a skewer to test if the cake is ready – put the skewer into the cake and if it comes out clean then the cake is properly cooked.)
Put the cakes (still in their tins) on a cooling rack for 15 mins. Then turn the cakes out of the tins onto the rack to cool completely.
Make the icing…
[Note: How strong the violet flavour is will be down to your personal preferences. The flavouring can quickly overpower the icing so add a little at a time and test it as you go. Please note that after standing overnight the violet flavour will develop and taste more strongly – so go slow on the flavouring!]
Beat the icing sugar and the butter together until well incorporated. Then add the cream cheese, the purple food dye (according to packet instructions) and 5 drops of the violet flavouring. Beat until incorporated, test the flavour and then add 5 more drops. Keep tasting and testing until you like the flavour.
Once the cake is cooled assemble like this:
Spread 1/2 the frosting on top of the first cake layer. Put the second cake layer on top and put the rest of the frosting on top of the second layer. Sprinkle the violet sprinkles and chopped chocolate on top.
Open your mouth very wide and fall face forward on to the cake.