Chocolate, Vanilla and Raspberry Crunch Cake

Te Keke (The Cake) 

1. Pre-heat the oven to 160°C. Grease and line the base and sides of 2x 19 cm or 2x 20 cm spring form tins with baking paper. 
2. Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), wanira (vanilla) and tote (salt) into a large bowl. Whip on high for 5 minutes until the mixture is light and fluffy. 
3. Add a hēki (egg) at a time, beating for 20 seconds after each addition. 
4. Add the miraka tepe (yoghurt) and mix it through with a whisk. Don’t worry if it splits a bit at this point, it will come back together. 
5. Sift in 1 Cup of the puehu parāoa noa (plain flour) and fold it through.
6. Sift in the remaining puehu parāoa noa (plain flour), puehu kānga (cornflour), pēkana paura (baking powder) and pēkana houra (baking soda). Fold it together. 
7. Add half of this mixture in to a separate bowl.
8. Sift in the kōkō (cocoa) and add the miraka (milk) to one of the bowls. Fold it through. Divide this cocoa mixture between the base of the two cake tins. Spread it out evenly.
9. Divide the vanilla mixture between the two cakes and spread it out gently. 
10. Add 1 Cup of rahipere tio (frozen raspberries) on top of each cake. Press them down in to the batter.
11. Bake the cakes for 50-55 minutes or until they spring back in the middle. 
12. Once baked, remove from the oven and allow to cool for 5 minutes in the tin. Flip them on a cooling rack and allow to completely cool. 

 

Te Pani Reka Tiakarete Pakepakē (Crunchy Chocolate Frosting)

1. Roughly chop the tiakarete (chocolate) and add it to a small bowl. Melt it in short bursts in the microwave. Once melted, set it aside to cool. 
2. Add the pata kūteretere (softened butter), puehu huka (icing sugar) and kōkō (cocoa) in to a medium bowl. Whip on high for around 3 minutes, until light and fluffy. 
3. Add the cooled tiakarete (chocolate) and whip again for a minute. 
4. Place one of the cooled cakes on to a serving plate or cake stand. 
5. Add around ½ Cup of the frosting and spread it out evenly. 
6. Add the second keke (cake) and cover the top and the sides with the frosting. Reserve ½ Cup of frosting for decorating the top.
7. Refrigerate the keke (cake) as you prepare the tiakarete pakepakē (crunchy chocolate).

 

Te Tawhe - The Brittle

1. Line a large tray with baking paper. 
2. Add the huka one (caster sugar) and wai (water) to a medium pot. Bring it to a boil over medium-high heat. Only stir the mixture up until the point it boils and then hands off. Swirl the pot only after that. 
3. The huka (sugar) will come to a boil and eventually turn a deep amber colour. Once it is amber and slightly smokey, pour it on to the prepared tray. Move the tray from side-to-side to allow the brittle to set in a thin sheet.
4. After 10 minutes or so, break it in to small shards.
5. Arrange the tawhe (brittle) shards on to the cake an hour or so before serving. 
6. Enjoy this delicious keke (cake) with your whānau and friends.