Chocolate Raspberry Cake
Inspired by Smitten Kitchen
Happy Birthday to me! And what's a birthday without cake? I'm absolutely in love with this cake. It is moist and rich and chocolate heaven. Chocolate and raspberry is always a perfect combination. I love how the raspberries cut the sweetness of the chocolate in this cake and the chocolate ganache frosting, tastes like you're eating a truffle. Mmmmm...yum. Now I won't lie to you, this cake involves some work/time but its worth all the effort.
I would be a very happy Dragon if I had this cake for my birthday every year. :) Enjoy!
Make: 9 inch cake, 4 layers
Ingredients
For Cake:
100 grams semisweet chocolate, chopped inot small pieces
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup butter, melted
1/2 cup heavy cream
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
For Raspberry Filling:
1 1/2 bags of frozen raspberries, thawed (600 gram bags)
2/3 cup sugar
zest of 1 lemon
Juice of half a lemon
1 tablespoon Framboise (optional)
3 tablespoons cornstarch
2 pints of fresh raspberries
For Ganache Frosting:
250 grams dark chocolate, chopped into small pieces
250 grams semisweet chocolate, chopped into small pieces
1 1/4 cup heavy cream
1 teaspoon vanilla
pinch salt
2 tablespoons icing sugar
2 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup
Garnish:
Fresh Raspberries
Directions:
Make Cake Layers:
1. Preheat oven to 350F. Butter and flour 2 nine inch round cake pans.
2. Combine chocolate and hot coffee in a bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4. In a separate large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
5. Slowly add butter, cream, milk, sour cream, vanilla, and melted chocolate/coffee mixture to eggs. Beat until combined well.
6. Add the dry ingredients in halfs and beat on low speed until just combined. Don't over mix.
7. Divide batter between the two prepared pans and bake in middle of oven until a tester inserted in center comes out clean, 45-50 minutes.
8. Cool layers in pans for about 10 minutes. Run a thin knife around edges of pans and invert layers onto racks. Allow the cake layers to cool completely. Cake layers may be made 1 or 2 days ahead and kept, wrapped in plastic wrap in the fridge.
Make Raspberry Filling:
1. Puree the frozen raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.
2. Combine the puree, sugar, lemon zest, lemon juice, framboise & cornstarch in a saucepan and bring to a boil over a medium heat. Stir constantly. As it boils, it will thicken.
3. Transfer the raspberry filling to a bowl and let it cool completely at room temperature.
4. The raspberry filling can be made 1 day ahead and kept, wrapped in plastic wrap in the fridge.
Make Ganache Frosting:
1. Combine dark and semisweet chocolate in a metal bowl. In a small saucepan bring cream, vanilla, salt and icing sugar to a boil over moderately low heat, whisking until sugar is dissolved.
2. Remove pan from heat and add to the chocolate. Let the mixture stand for one minute. Whisk until chocolate/cream is melted & combined.
3. Cut butter into pieces and add to frosting, whisking until smooth.
4. Add light corn syrup and whisk until the ganache is smooth and shiny
5. Allow the ganache cool, stirring occasionally, until spreadable.
To Assemble Cake:
1. With a long serrated knife, trim the tops of the cakes and slice eat cake into two layers. Lay the bottom layer on cake stand.
2. Take 1/3 the raspberry filling and spread it over the layer. Stay about 1/2 inch away from the edge. Top the raspberry filling with fresh raspberries. (press each raspberry into the filling to flatten it)
3. Lay the next layer on top. Spread another 1/3 of the raspberry filling and top with more fresh raspberries.
4. Place the third layer on cake and the last of the raspberry filling and top with more fresh raspberries. Put the final layer on the top of the cake. Gently make sure that all the layers line up.
5. Pour some of the ganache in the middle of the top layer and with an offset spatula start smoothing out the frosting - gently pushing it toward the edge. Add more ganache until you have worked the ganache down over the sides of the cake.
6. Garnish the cake with any remaining fresh raspberries.
Inspired by Smitten Kitchen
Happy Birthday to me! And what's a birthday without cake? I'm absolutely in love with this cake. It is moist and rich and chocolate heaven. Chocolate and raspberry is always a perfect combination. I love how the raspberries cut the sweetness of the chocolate in this cake and the chocolate ganache frosting, tastes like you're eating a truffle. Mmmmm...yum. Now I won't lie to you, this cake involves some work/time but its worth all the effort.
I would be a very happy Dragon if I had this cake for my birthday every year. :) Enjoy!
Make: 9 inch cake, 4 layers
Ingredients
For Cake:
100 grams semisweet chocolate, chopped inot small pieces
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup butter, melted
1/2 cup heavy cream
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
For Raspberry Filling:
1 1/2 bags of frozen raspberries, thawed (600 gram bags)
2/3 cup sugar
zest of 1 lemon
Juice of half a lemon
1 tablespoon Framboise (optional)
3 tablespoons cornstarch
2 pints of fresh raspberries
For Ganache Frosting:
250 grams dark chocolate, chopped into small pieces
250 grams semisweet chocolate, chopped into small pieces
1 1/4 cup heavy cream
1 teaspoon vanilla
pinch salt
2 tablespoons icing sugar
2 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup
Garnish:
Fresh Raspberries
Directions:
Make Cake Layers:
1. Preheat oven to 350F. Butter and flour 2 nine inch round cake pans.
2. Combine chocolate and hot coffee in a bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4. In a separate large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
5. Slowly add butter, cream, milk, sour cream, vanilla, and melted chocolate/coffee mixture to eggs. Beat until combined well.
6. Add the dry ingredients in halfs and beat on low speed until just combined. Don't over mix.
7. Divide batter between the two prepared pans and bake in middle of oven until a tester inserted in center comes out clean, 45-50 minutes.
8. Cool layers in pans for about 10 minutes. Run a thin knife around edges of pans and invert layers onto racks. Allow the cake layers to cool completely. Cake layers may be made 1 or 2 days ahead and kept, wrapped in plastic wrap in the fridge.
Make Raspberry Filling:
1. Puree the frozen raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.
2. Combine the puree, sugar, lemon zest, lemon juice, framboise & cornstarch in a saucepan and bring to a boil over a medium heat. Stir constantly. As it boils, it will thicken.
3. Transfer the raspberry filling to a bowl and let it cool completely at room temperature.
4. The raspberry filling can be made 1 day ahead and kept, wrapped in plastic wrap in the fridge.
Make Ganache Frosting:
1. Combine dark and semisweet chocolate in a metal bowl. In a small saucepan bring cream, vanilla, salt and icing sugar to a boil over moderately low heat, whisking until sugar is dissolved.
2. Remove pan from heat and add to the chocolate. Let the mixture stand for one minute. Whisk until chocolate/cream is melted & combined.
3. Cut butter into pieces and add to frosting, whisking until smooth.
4. Add light corn syrup and whisk until the ganache is smooth and shiny
5. Allow the ganache cool, stirring occasionally, until spreadable.
To Assemble Cake:
1. With a long serrated knife, trim the tops of the cakes and slice eat cake into two layers. Lay the bottom layer on cake stand.
2. Take 1/3 the raspberry filling and spread it over the layer. Stay about 1/2 inch away from the edge. Top the raspberry filling with fresh raspberries. (press each raspberry into the filling to flatten it)
3. Lay the next layer on top. Spread another 1/3 of the raspberry filling and top with more fresh raspberries.
4. Place the third layer on cake and the last of the raspberry filling and top with more fresh raspberries. Put the final layer on the top of the cake. Gently make sure that all the layers line up.
5. Pour some of the ganache in the middle of the top layer and with an offset spatula start smoothing out the frosting - gently pushing it toward the edge. Add more ganache until you have worked the ganache down over the sides of the cake.
6. Garnish the cake with any remaining fresh raspberries.
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