“I think the very least someone deserves for hitting such a fine age with style is a friend, elbows-deep in flour, frosting and devotion.”
My friend Kelly loves raspberries. When her birthday rolled around and I asked her what type of cake she’d like her response: chocolate. With some chocolate and maybe a little chocolate on the side. Oh and maybe some raspberries. With that combination in mind I knew I would be making this cake and following Deb’s suggestion for a raspberry filling.
The recipe is actually for a three layer cake, but I knew that would be far too much cake for four of us so I only made two layers. It is a deliciously chocolately and delicately crumbed cake. The frosting is a simple melted dark chocolate ganache and the raspberry filling is a welcome respite from all of that chocolate. This was not the easiest cake I’ve ever made but no cake is actually hard per se. My six year old-the one who doesn’t listen-and I made it together after school so it is certainly not a difficult cake. I had trouble with the frosting because I tried to spread it while it was quite firm-tearing the cake quite a bit in the process. Microwaving it for a few seconds, however, had a profound effect on it’s spreadablity. I also forgot to buy two bags of raspberries, but there was plenty of filling from the one bag.
All in all, the cake-shared by friends after a wonderful evening-was delicious. While I don’t think I have found THE chocolate cake recipe yet, if you are looking for a huge, very chocolately cake recipe this is a good one to try.
Double Chocolate Layer Cakeprep 20 min, cook 45 min, adapted from Gourmet, March 1999
- 3 oz semisweet chocolate
- 1 1/2 cup hot brewed coffee
- 3 cups of sugar
- 2 1/2 cups flour
- 1 1/2 cups unsweetened cocoa powder
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1 1/4 tsp salt
- 3 eggs
- 3/4 cup oil
- 1 1/2 cups buttermilk
- 3/4 tsp vanilla
- Preheat oven to 300°F. Grease three cake pans and line bottoms with rounds of wax paper and then grease paper.
- Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In another large bowl with an electric mixer beat eggs. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
- Add sugar mixture and beat on medium speed until just combined well.
- Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean. This only took 45 min in my oven but the recipe says 1 hour so check it frequently at about 40 minutes.
- Cool layers completely in pans on racks.
Chocolate Ganache Frosting (For Two Layer Cake)prep 5 min, chill 2 hours
- 1/2 pound semisweet chocolate
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1 tbsp light corn syrup
- 2 tbsp butter, chopped
- Finely chop chocolate.
- In a saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
- Remove pan from heat and add chocolate, whisking until chocolate is melted. Add butter to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.
- If frosting hardens, microwave for a few seconds and stir then again if necessary until easily spreadable.
Raspberry Fillingprep 5 min, adapted from smitten kitchen
- 1 10 oz bag frozen raspberries
- 1/4 cup sugar
- 1 tbsp corn starch
- Thaw raspberries and puree in a blender.
- Strain the puree through a fine screen to remove the seeds.
- Heat puree, sugar, and cornstarch to a boil, stirring constantly. Boil until thick.
- Cool completely before spreading over cake layer.
Posted in Desserts