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Chocolate Raspberry Cake

 

Raspberry Chocolate CakeLooking for a decadent dessert to serve this Christmas season? Look no further friends, because this Chocolate Raspberry Cake is the ultimate crowd pleaser. The rich dark chocolate cake paired with the sweetness of the raspberries is perfection! Trust me, this cake will be the best way to end to your celebrations with family and friends.

This cake was inspired by my mom. Each year, she comes up with a new flavor combination that she wants for her birthday cake. Last year, it was a Chocolate Caramel Turtle Cake (yum!). And this year, it was the Chocolate Raspberry Cake (double yum!)

I wanted to be sure to bring out all of the flavors as best as possible. In order to get the rich chocolatey taste in the cake, I used a mixture of milk and dark chocolate. And, to make the cake stay extra moist, I brushed each layer with a simple syrup before frosting.

The raspberry frosting is super simple to make and extremely flavorful. I add a few tablespoons of quality raspberry preserves to my vanilla buttercream, and voila…you have raspberry buttercream! Just be sure to use a really good brand of raspberry jam/preserves. Just like cooking with wine, you only want to use a product that you would be willing to consume by itself.

There are many different routes to take in terms of decorating! I went for a simple look and just put a ring of raspberries around the edge and then filled the center with dark chocolate chunks. And, of course a sprinkle of powdered sugar. My one big suggestion when it comes to decorating would be to frost the top with only the chocolate ganache, not the buttercream. The frosting is very sweet and personally, I think the balance between the buttercream and ganache is best!

I hope you enjoy this holiday season. Merry Christmas everyone!

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Chocolate Raspberry Cake:

Yields One 6 inch Cake (2 layers)Chocolate Raspberry Cake

Ingredients:For the Cake:

3/4, plus 2 tablespoons of cake flour

1/4 plus 1 tablespoons of all-purpose flour

1/4 plus 1 tablespoon of unsweetened cocoa powder

3/4. plus 2 tablespoons of granulated sugar

1 1/4 teaspoons of baking powder

1/2 teaspoon of kosher salt

1 stick of unsalted butter, at room temperature, cut into small pieces

2 eggs

1 teaspoon of vanilla extract

4 squares of unsweetened Bakers chocolate

1/3 cup of chocolate chips

1/2 cup of whole milk, plus 2 tablespoons

For the Ganache:

8 ounces of chocolate chips

1 cup of heavy cream

For the Raspberry Buttercream:

2 sticks plus 4 tablespoons of unsalted butter, softened

2 1/2 cups of powdered sugar

1/2 tablespoon of vanilla extract

3-4 tablespoons of raspberry preserves or jam (or, to taste)

For the Assembly:

1/2 cup of water

1/2 cup of granulated sugar

Raspberries

Powdered sugar

Dark chocolate

Directions:

For the Cake:

Preheat the oven to 350 and prepare two, 6 inch round pans. (For the best results, butter and flour the pans and line the bottom with a parchment round).

In the bowl of a mixer, beat together the cake flour, all-purpose flour, baking powder, and salt on a low speed. Mix just until all the dry ingredients are combined.

Raise the speed to low-medium. Add the butter a few pieces at a time. Continue beating until all the butter has been added and has been broken down to make a crumbly-looking mixture. 

Lower the speed of the mixer and one at a time, add the eggs. Don’t add the next egg until the first one has been absorbed. 

Stop the mixer and in a small glass dish, melt the unsweetened Bakers chocolate in the microwave in 15 second intervals. Add the melted chocolate to the batter.

Next, bring a small pot of water to a simmer over high heat. Once simmering, turn off the heat and put a metal bowl over the pot. Pour the chocolate chips into the metal bowl and melt slightly, using a rubber spatula to stir. Heat the 2 tablespoons of milk in the microwave for 15 seconds. Then gradually pour the milk into the melted chocolate chips, stirring constantly, until a chocolate milk mixture is formed. Pour the chocolate milk into a liquid measuring cup and add to the batter.

On a low speed, continue to mix until the melted chocolates are incorporated into the batter. Gradually add the remaining 1/2 cup of milk and vanilla extract.

Increase the mixer speed to medium and allow to blend for 1-2 more minutes, or until the batter is well combined and smooth. Occasionally, stop the mixer and scrape the sides of the bowl with a rubber spatula to ensure that all the ingredients have been thoroughly combined. Don’t over mix!

Divide the batter into the two pans and bake for 20-25 minutes. Allow the cakes to cool in the pan for 15-20 minutes. Then, release the cakes and place them on a piece of parchment paper that has been sprinkled with granulated sugar (to ensure the cakes don’t stick). Cool completely. 

For the Ganache:

 Put the chocolate in a heatproof bowl.

In a small saucepan, heat the cream over medium high heat. Bring it just under a boil. You will see that it begins to form bubbles around the edges.

Pour the hot cream over the chocolate and press a piece of plastic wrap over the surface of the cream, so that it doesn’t form a skin. Let it sit for 15 minutes. 

Remove the plastic wrap and stir the chocolate and cream until they are combined and the mixture is completely chocolate-colored. 

For the Raspberry Buttercream:

In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for about 1 minute or until smooth.

Gradually add the powdered sugar about 1/4 cup at a time. Scrape the sides of the bowl with a rubber spatula in order to make sure all the sugar is combined.

Stop the mixer and add the vanilla extract. Beat for about 30 seconds more.

Finally, add the raspberry jam and beat for one more minute. 

For the Assembly:

If necessary, cut the cake domes so that they have flat tops. 

Prepare the simple syrup by heating together the sugar and water in a saucepan over medium heat. Heat until the sugar is dissolved. Allow the mixture to cool and then brush the syrup over the insides of each layer. 

On the first layer, spread on the chocolate ganache (about 1/2 to 1 inch thick), and a thin layer of buttercream.

Top with the final layer of cake and frost the sides with raspberry buttercream. Frost the top with chocolate ganache. 

Decorate with raspberries, chocolate chunks, and powdered. sugar. 

 

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