Whittaker’s has collaborated with five New Zealand creators to create the ultimate collection of birthday cake recipes, all made using Whittaker’s chocolate of course!
The recipes are suitable for a range of skill levels and even include a cake suitable for your lactose-intolerant or vegan friends!
The cakes included are;
- Banana Chocolate Cake – Tess Eden (@eden.vegan)
- Espresso Chocolate Cake – Olivia Galletly (@thehungrycooknz)
- Poke Cake – Naomi Toilalo (@whanaukai)
- Dark Chocolate Lamington Mudcake – Abbey Macfie (@abbeymacfie)
- Raspberry Chocolate Cake – Olivia Wynne-Lewis (@kitchenoftreats)
We’ve included the recipe for our personal favourite, Olivia Wynne-Lewis’ Raspberry Chocolate Cake, below. The full collection of recipes is available on Whittaker’s website.
Raspberry Chocolate Cake
Prep time: 30 minutes
Cook time: 30 minutes
3 Cups Plain white flour
2 Cups Caster sugar
1 Cup Cocoa powder
2 ½ tsp Baking soda
1 tsp Salt
2/3 Cup Neutral oil (such as olive or canola)
2 Tbsp Vinegar (balsamic or white)
3 tsp Vanilla
3 Cups Coffee, cooled
350g Frozen Raspberries
½ cup Castor Sugar
Chocolate Coconut Ganache Icing
350g Whittaker’s 50% Dark Chocolate
320ml Coconut Cream
Fresh (non-toxic) flowers
- Preheat oven to 160°C fan bake, and line two (20cm x 30cm) rectangular cake tins with baking paper.
- Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl and mix together.
- Add the oil, vinegar, vanilla, and cooled coffee to the bowl. Using a whisk, gently stir until just combined (do not overmix).
- Divide the mixture into the two cake tins and bake in the oven for about 30 minutes, or until a skewer inserted in the middle of the cakes comes out clean.
- Cool in the tins for 5 minutes before turning out onto a cooling rack.
- Whilst the cake cooks, make the raspberry coulis. Combine sugar and raspberries in a microwave-safe cup or bowl. Stir to combine.
- Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
- Set aside to cool
Chocolate Coconut Ganache
- Gently melt Whittaker’s 50% Dark chocolate and coconut cream together in a metal bowl over a saucepan of simmering water. Stir constantly to form a smooth icing.
- Allow to cool until thick enough to spread.
Place the first cake on a serving plate and ice with half of the icing (we piped the outer perimeter to ensure a clean finish and ensure the raspberry doesn’t spill out.)
Fill with cooled raspberry coulis (any surplus can be served alongside the cake), then place the second cake on top and ice with the remaining chocolate ganache.
Before serving, top with freeze-dried raspberries, fresh flowers, and pistachio.
Serve with any leftover raspberry coulis and yoghurt for a fresh touch.
Store the cake in an airtight container.