Nothing says celebration quite like this chocolate cake. Celebrating 20 years of all that is Divine. This cake has it all from the biscuit buttercream, to the OTT macarons and of course the rich dark chocolate sponge. Just make sure you keep a slice aside for yourself! See separate Lemon and Juniper Macaron recipe.
By Gloria Lilley
Lemon & Juniper Chocolate Cake
Prep Time: 30 minutes + cooling
Serves: 1012 People
100g Unsalted butter
260g Caster sugar
1/4 tsp Vanilla extract
45g Divine cocoa powder
3/4 tsp Baking powder
3/4 tsp Bicarbonate of soda
A pinch of salt
170g Plain flour
160ml Whole milk
250g Butter, softened
250g Cream cheese
625g Icing sugar
250g bourbon biscuits finely crushed
55g Divine Cocoa Powder
Zest of lemon
100g Lemon & Juniper, finely chopped
100g Double cream
Divine Cocoa powder
Chocolate Sponge Line 18’’x 2” cake tin with greaseproof paper. Weigh out the ingredients and set aside. Heat the oven at 160 fan/180 C.
Using a hand whisk (or electric mixer with a paddle beater) beat the sugar and butter together until fluffy. Add the eggs one at a time and combine. Add the vanilla. Lower the speed and slowly add the cocoa and baking powder, along with the bicarbonate of soda.
Add half the flour, then half the milk and combine Repeat until all the mixture is used. Pour the mixture into the baking tin and bake for 20-30minutes. To check the cake is ready, place a clean coffee stirrer into the cake , it is ready when it comes out clear. Allow the cake to cool.
Decorating the CakeBeat the cream cheese until it is soft, transfer to another bowl. Beat the butter and a third of the icing sugar. Repeat until it is well combined. Transfer the cream cheese into the butter cream and mix until fully blended. Separate 150g for the final layer.
Sandwich the layers together with the butter cream frosting. Mask the top and the sides then refrigerate for 30 minutes. Repeat until you are happy with the shape.
Making / Using the ganachePlace the double cream in a microwave and bring to the boil. Pour over the chopped Lemon and Juniper chocolate. Leave for a minute before stirring to combine. Set aside 50g of the ganache in a piping bag to write on the macarons. Transfer to a jug, and pour onto the cake, using a spatula to spread over. Pipe the numbers on to the macarons and place in the fridge to chill for 30 minutes.
Transfer the 150g of buttercream to a piping bag with a nozzle pipe and ten shapes on to the chilled cake then carefully place the macarons on the cream. Allow to chill to set.
Bring to room temperature before serving.