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Spotted Collar Cake

The chocolate collar is what makes this cake so spectacular… once you have perfected the technique, you can use it to make even more elaborately patterned collars for cakes and cheesecakes. If you can't find clear plastic or acetate you can use non-stick baking paper.

Ingredients

Spotted Collar Cake
Spotted Collar Cake
18 × 25 cm (7 × 10 inch) oval cake

Coffee Buttercream
2 tablespoons cream
75 g (2½ oz) white chocolate buttons (melts)
100 g (3½ oz) unsalted butter, softened
40 g (1¼ oz) icing sugar
1 teaspoon instant coffee powder
Spotted Collar
30 g (1 oz) white chocolate buttons (melts)
30 g (1 oz) milk chocolate buttons (melts)
60 g (2 oz) dark chocolate buttons (melts)
60 g (2 oz) dark chocolate, chopped
cocoa powder
Equipment
clear plastic (shiny contact)

Method

  1. Cut the dome off the top of the cake to level the surface. Turn the cake upside down on a plate or board so that the flat base becomes the top. Measure the height of the cake. Cut a strip of clear plastic this wide, and long enough to wrap around the cake.

COFFEE BUTTERCREAM

  1. To make the coffee buttercream, put the cream and chocolate buttons in a small heatproof bowl. Bring a small pan of water to a simmer, remove from the heat and place the bowl over the pan (don't let the bottom of the bowl sit in the water). Stir the chocolate until melted. Beat the butter until light and creamy, then gradually beat in the icing sugar until thick and white. Beat in the cooled melted chocolate until thick and fluffy. Dissolve the coffee powder in a teaspoon of hot water and beat into the buttercream.
  2. Spread the buttercream evenly over the top and side of the cake. In warm weather you could refrigerate the cake for 10–15 minutes after this, to firm the buttercream a little.

SPOTTED COLLAR

  1. To make the collar, put the white and milk chocolate buttons in separate heatproof bowls and melt as above. Alternatively, melt in the microwave for 1 minute on high heat, stirring after 30 second Spoon into separate paper piping bags. Pipe large and small dots of chocolate over the shiny side of the plastic. Gently tap the plastic on the bench to flatten the dots and then leave them to set.
  2. Melt the dark chocolate buttons and dark chocolate together, then cool slightly. Working quickly, spread evenly over the entire strip of plastic, over the top of the dots. Be careful not to press too hard or the dots may lift off the surface. Leave to set a little, but you need to be able to bend the strip without it cracking. Quickly wrap the strip around the cake with the chocolate on the inside. Seal the ends of the plastic and leave until set (in the fridge in warm weather). Peel the plastic from the collar and dust the cake with cocoa powder.

 

Note: You can decorate the cake and keep it in the fridge for several hours before serving. Don't attempt the chocolate collar on a very hot day-you may find it too soft to work with. Clear contact plastic is available from art or cake decorating shops.

 

Main ingredient:
Chocolate
Cuisine:
Contemporary
Course:
Dessert

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