Tag Archives: moist chocolate raspberry cake

CHOCOLATE RASPBERRY CAKE

chocolate_raspberry_cakeINGREDIENTS

Almost Scratch Cake

  • 1 box yellow/white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/3 cup water
  • 2 tbsp vegetable oil
  • 1 cup sour cream 250g carton
  • 2 tsp vanilla extract

Raspberry Sauce*

  • 2 cups frozen raspberries
  • 2 Tbsps granulated sugar

Chocolate Frosting**

  • 1/4 cup Dutch-processed cocoa powder dissolved in 1/4 cup warm water
  • 1 cup unsalted butter room temperature
  • 1/2 cup powdered sugar
  • pinch sea salt
  • 400 g good quality dark chocolate melted and cooled

INSTRUCTIONS

Almost Scratch Cake:

  1. Preheat oven to 325°F.
  2. Butter and flour three 6″ cake rounds (I use Homemade Cake Release), line with parchment. Wrap cake rounds with damp Bake Even strips (optional).
  3. Combine all dry ingredients and whisk together. Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
  4. Divide the batter between the pans and bake for approximately 40-50 minutes. Or until a cake tester comes out mostly clean.
  5. Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.

Raspberry Sauce:

  1. Place frozen raspberries and sugar into a small saucepan and cook over med-high, stirring often, until raspberries are broken down and syrupy (crush with a wooden spoon as you stir).

Chocolate Frosting:

  1. Beat butter, sugar, and sea salt until pale and fluffy. Gradually add in melted chocolate. Gradually add in cocoa mixture. Whip until well combined.
  2. Let stand 1-2 hours to firm up.

Assembly:

  1. Cut each cake layer in half horizontally. Transfer one layer to serving dish or cake stand. Spread 1/3 of the raspberry sauce over top. Place another cake layer on top and spread approx. 1 cup of the frosting over top. Alternate layers of cake with raspberry sauce and frosting, but leave the very top uncovered. Chill to set for 30mins before frosting outside of cake. Work quickly as the frosting will harden on the cooled cake.

NOTES

* You can use store-bought raspberry jam instead. Heat it up a bit if you want it easier to spread. I didn’t strain out the seeds, but you can do so if you prefer. Double the recipe for the sauce if you plan to strain seeds out. ** This frosting is best kept at room temperature and served same day. Once the frosting or cake is chilled it becomes very firm and will crack if you try to cut it when it’s cold. If you chill the frosted cake, be sure to take it out 1-2 hours before you plan to serve it. The frosting will be a thick fudge consistency. Frosting recipe adapted from Martha Stewart.

EASY CHOCOLATE CAKE WITH RASPBERRIES

EASY CHOCOLATE CAKE WITH RASPBERRIESMakes a 6 inch, 3-layered round cake or an 8 inch single cake

1/2 cup cocoa
1/2 cup boiling water (125 ml)
125 g unsalted butter, softened
11/4 cup castor sugar
1 tsp vanilla essence

Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.
Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.

Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,

Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.

Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.

Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

Chocolate Fudge Frosting

120 gms unsweetened chocolate, coarsely chopped
2/3 cup (150 gms) unsalted butter, room temperature
11/3 cups (160 gms) icing sugar sifted
11/2 tsp pure vanilla extract

Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy(about 1 min). Add the sugar and beat until it is light and fluffy(about 2 min). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 min).