Wednesday, March 1, 2017

Chocolate Raspberry Cake

The dessert saga continues with chocolate raspberry cake. We were somewhat suspicious of the frosting, but it was so very fitting for this cake. We actually would probably recommend putting some frosting in between the layers as well - not just on top and sides of the cake. Overall, this turned out to be a beautiful and delicious dessert.

Here is the original recipe: http://www.marthastewart.com/1140966/chocolate-raspberry-cake

So much chocolate and raspberry!











Ingredients:

CAKE
Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled

FILLING
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice

Chocolate Frosting for Chocolate-Raspberry Cake
2 1/4 cups confectioners' sugar, sifted
1/4 cup Dutch-process cocoa powder
Pinch of coarse salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
3/4 cup creme fraiche or sour cream

Directions:

Cake:
1. Preheat oven to 350 degrees.
2. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. 3. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
4. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
5. Divide batter evenly among prepared pans, smoothing tops with an offset spatula.
6. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes.
7. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes.

Filling:
1. While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.


Frosting:
1. Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.

Assemble:
1. Place first layer of cake onto stand. Spread half of filling over it. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

What we liked:

It was really really really good. 

What we didn't like:

Nick does not like the raspberry seeds...so perhaps we could strain those next time as this cake is full of them in the filling part. 

What Kaspian thought about it:

He thought it was a wonderful dessert. So did Astrid. 

Next time:

No changes needed