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It took 12 hours, 2kg of raspberries, 12 eggs and a litre of cream to make, but Maya Turner's triple chocolate raspberry cake won the hearts of the judges at the Great Southern Bake-off at the weekend.
Judges Kevin Gilbert and Annabel Langbein raved about the cake, which was topped with white chocolate-covered raspberries, especially its balance between filling and icing.
Turner (23) said the chocolate cake was made of four individual cakes stacked together with raspberry coulis and chocolate mousse layers in between.
She makes the cake regularly but had
''never done this raspberry and mousse version before''.
Turner, who is the deputy head of the Locals programme at the University of Otago, can turn her hand to baking anything from cakes and cupcakes to biscuits.
The Great Kiwi Home Show was run by Allied Press, owner of the Otago Daily Times, in partnership with Dunedin Venues.
Maya's triple chocolate raspberry cake
Makes 24 cupcakes, one deep cake or two shallow cakes
1¾ cups brown sugar
½ cup canola oil
1 cup buttermilk
1 tsp vanilla
1¾ cups flour
½ cup cocoa
2 tsp baking powder
1 tsp baking soda
Heat oven to 170degC.
Beat together brown sugar, canola oil, eggs, butter milk and vanilla until combined.
In a separate bowl sift together flour, cocoa, baking powder and baking soda.
Add the dry ingredients to the wet and beat with an electric mixer for three minutes.
If you are making a cake, butter the tin and line the bottom of the tin with baking paper.
Bake at 170degC for 12-18 minutes for cupcakes.
Depending on the size of your cake tin, your cake could take anywhere from 20-35 minutes. Use a skewer to test if it is cooked. If it comes out clean it is cooked.
Ice and fill with your chosen ingredients.