This decadent picnic chocolate raspberry cake is assembled on-site avoiding transportation and storage issues.
Cream heavy cakes are notoriously difficult to transport and store, being particularly susceptible to melting in the heat or sliding when turning corners, and definitely not easy to carry long distances.
This is a simple cake that can be assembled on-site so it is perfect for the birthday, anniversary, or other celebration. It includes making the cream on-site as it packs much smaller and easier to chill, but it too, like the cakes, can be made at home.
Pour the cream into a bowl and whisk until it is thick enough to leave streaks. Add the sugar and vanilla and continue whipping until thick enough to pipe.
Place half the chantilly cream in a piping bag with a large star nozzle ready to use.
Assembling the Cake
Place one of the pre-cooked round chocolate cakes on the serving plate then spread with a thin layer of jam.
Pipe decorative florets around the edge of the cake. Then fill the circle within with spooned cream out of the bowl.
Repeat this with the next two layers, gently placing the cake on the layer above. Make sure there is enough cream in the piping bag for the final decorative layer.
Gently place the fourth and final cake on top. Spread with a thin layer of the jam. Gently sprinkle with the shaved dark chocolate.
Tip: To make shaved chocolate yourself buy a normal block of chocolate and use a potato peeler to shave off the chocolate. The texture can be adjusted by how hard you push and the temperature of the chocolate such as room temperature or straight out of a cooler.
Pipe the cream around in small florets around the edge of the cake. Place a fresh raspberry in each cream florets. The cake is ready to serve.
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