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| The chocolate frosting - I used a microwave safe casserole dish. To avoid burning the chocolate heat 30 sec on high, then stir. |
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| I used my hand mixer to beat it. |
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| I kept beating it while it cooled. |
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| Whipping cream in a steel bowl (in the freezer). Once you start beating the whipping cream, add 30 Ml of sifted icing sugar - this stabilizes the cream better than granulated sugar. |
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| Raspberry jam at room temperature. Be careful with the whip cream or it could turn into butter! |
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| I cooled the 4 layers, then flipped them back into the pans. |
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| They baked uneven (I did not spread the batter evenly)! |
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| A layer of jam (raspberry). The cake is uneven. I will flip the cakes, the thick/thin layers alternating. |
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| Whip cream smoothed over the cake edges. |
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| You can build the layer up at the edge with whip cream. This way the chocolate icing won't fall in to the cracks between layers. |
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| All of the cake layers were exactly the same size!! The heat in the kitchen or the weight of the jam, OR the cakes were too fresh (should have baked the cake the night before). The cake layers look wider on the bottom. The cake was in and out of the fridge due to the house being TOO hot! |
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| Chocolate frosting was not refrigerated. I poured it around the edge of the cake so it would drip and coat the sides. |
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| A huge battle to get it into the fridge quickly! |
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| A little buttercream icing for a centre design. |
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