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Baking, Blogs, Recipes, Reviews

Charbonnel et Walker Rosewater, Raspberry and Chocolate Cake

Early in June, I received an email from Charbonnel et Walker, asking if I wanted to create a cake using their products for a Food Bloggers event. I immediately replied without even looking at the date – a chance to bake with some of the fines chocolate in the UK….. yes please! Founded in 1875 by Madame Charbonnel and Mrs Walker, they are one of the earliest chocolatiers in Britain – not to mention one of the best, hence why they hold a Royal Warrant as chocolate manufacturers for Her Majesty the Queen. So last Thursday evening, I happily trotted along to their Old Bond Street store armed with a cake (more details to follow) and a smile.The evening was fantastic – I got to meet lots of lovely fellow bloggers and foodies (including Rob from last year’s Great British Bake Off), drink champagne, sample lots of yummy chocolates and speak to the wonderful people behind Charbonnel et Walker. Saying that they know a lot about chocolate is an under-statement; the range of truffles, chocolates and confectionaries on offer present the wealth of knowledge and skill that they have in producing such wonderful products. My favourites were the Framboise, Vanilla Truffles and English Roses. However, their piece de resistance has to be the Pink Marc de Champagne Truffles – beautifully present and absolutely divine. For anyone who is in Mayfair, I would highly recommend stopping by their store and having a look (definitely if you need to buy a present for someone special!)The highlight of the evening was that myself and fellow blogger @katemakescake were each asked to make a cake of our own creation especially for the evening. After pouring over their website and choosing some of their products to bake with, I was sent a box of heaven – dark chocolate bars and a selection of rose and violet creams. I was still not sure what I wanted to make, however I had been reading a lot about rosewater so I thought that something with rose and violet creams could work nicely. After countless hour looking at different recipes, and a few experiments (including an incredibly heavy and sickly cake), I decided on two treats. Dark chocolate and peanut butter cookies, and a rosewater and raspberry cake with a dark chocolate icing, topped with rose and violet creams.The cookies are actually a spin-off of my recent monster cookies post so they were easy enough, it was the cake that was slightly tricky. The sponge provided a light contrast to the bitterness of the icing, all topped off with the sweetness of the rose and violet creams (however for anyone copying this recipe, you can substitute the rose and violet creams for any chocolate that you desire).

Ingredients

Cake
250g butter (softened)
250g caster sugar
1 tbsp rosewater
3 medium eggs (roughly 180g)
150g plain flour
150g self-raising flour
1 tsp baking powder
150g raspberries (whole)
1/2 cup of milk

Icing
200g dark chocolate
100g butter
100g icing sugar
100g creme fraiche
1 tbsp raspberry jam (optional)
Chocolates to decorate

Preheat the oven to 180C, and grease and line two identical cake tins. Cream together the butter, sugar and rosewater until pale and creamy. Beat in the eggs one at a time until fully combined (it may require a bit of arm strength!) Fold in the flours, baking powder and milk; once it is all combined, gently fold in the raspberries, being carefully not to crush too many of them.Divide the mixture between the two tins, level them both with a spatula and place in the oven for roughly 40 – 50 minutes, or until a spatula inserted in the middle comes out clean. Leave to cool in the tins completely before removing.To make the icing, melt the butter and chocolate together over a medium heat. Once done, beat in the icing sugar until it forms a smooth paste, and leave until it is barely cool. Mix in the creme fraiche and leave to set until it is thicker (if it is a hot day, leave it in the fridge for a bit). Once the cakes are cool and removed from the tins, mix the raspberry jam in a bowl to loosen it, and spread a thin layer over the top of one of the cakes. Spread a layer of the chocolate icing on top of the jam, and place the other cake on top. Use a spatula to spread the rest of the icing over the top and sides of the cake sandwich.If you want to add any chocolates to decorate, place them all over the top of the cake as you wish. The cake should keep for up to 3 days in the fridge. It would make a great celebration cake, or just when you fancy making something a little special – enjoy :)

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About beesloveteas

I am a keen baker who loves all things sweets and yummy! This site is for me to share recipes, review a range of things which I love and generally share the baking joy. If you have any comments or recipes which you think that I would like, then please get in touch!

Discussion

8 thoughts on “Charbonnel et Walker Rosewater, Raspberry and Chocolate Cake

  1. Your cake looks GORGEOUS! Well done!

    Posted by kerrycooks | August 15, 2012, 19:58
  2. thanks for the mention Becks! I put a pic of yours over on my blog and it was indeed delicious :)

    Posted by Kate @ katemakescake | August 15, 2012, 21:59
  3. What an awesome looking cake! I would so love to try some. Loving the frosting.

    Posted by Spencer Samaroo | August 16, 2012, 01:21

Trackbacks/Pingbacks

  1. Pingback: “Come with me, and you’ll be in a world of pure imagination” with Charbonnel et Walker | The High Tea Cast - September 14, 2012

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