Chocolate Raspberry Cake ❤️
This cake is beyond delish! Layered with raspberry jam and chocolate ganache. It really is the perfect chocolate cake with just the right amount of raspberry jam. The jam is not overpowering to the chocolate, just enough. I so love the icing on this cake because it is a whipped light airy raspberry icing, that is not too sweet. This is such a yummy treat for Valentine’s Day or a birthday! I hope you give it a try!
Chocolate Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons instant espresso powder (optional)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup + 2 tablespoons grapeseed or canola oil
1 cup granulated sugar
1 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 cup hot water
Raspberry Whipped Frosting:
3 large egg whites
1 cup granulated sugar
1 ½ cups unsalted butter, softened
½ cup cream cheese, softened
¼ cup seedless raspberry jam, or to taste
2 teaspoons vanilla extract
See below for the recipe for Chocolate Buttercream for middle of cake
Instructions:
Bake the Chocolate Cake:
Preheat over to 350 degrees. Grease and flour two 9-inch cakes pans and set aside.
Sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat together the oil and sugars on medium speed for 2 minutes. With the mixer on, add the eggs and vanilla. Stop the mixer and scrape down the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the hot water. Mix on medium-low for no more than 30 seconds, or until combined.
Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack 10 to 15 minutes before removing the cakes from their pans.
Make the Frosting:
In the bowl of an electric mixer, lightly whisk together the egg whites and sugar. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double-boiler.
Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl back to the stand mixer.
Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature. Stop the mixer and swap the whisk for the paddle attachment.
With the mixer on medium-low, add in the butter, a few tablespoons at a time, and mix until incorporated. Add the cream cheese, raspberry jam, and vanilla.
Turn the mixer up to medium-high and whip until silky smooth. If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.
Make the Chocolate Buttercream for the middle:
1 cup unsalted butter, softened to room temperature
3 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
3 Tablespoons heavy cream or milk
1/4 teaspoon salt
2 teaspoons vanilla extract
Directions:
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners sugar, cocoa powder, heavy cream, salt, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. If frosting is too thin, add up to 1/2 cup more confectioners sugar or if frosting is too thick, add a tablespoon of milk or heavy cream.
Assembling the Cake:
Place a bottom layer of cake on a cake plate or serving dish. Spread with ¼ cup of raspberry jam. This layer does not need to be thick, but there should be jam across the whole layer. Use more if needed. Top with a layer of the chocolate buttercream. Top the buttercream with a thin layer of raspberry jam. Top with the next layer of cake.
Frost the cake with the Raspberry Whipped Frosting, Use the back of a serrated knife to create texture on the sides. Place fresh raspberries around the top of the cake and if you want to add anything else, like sprinkles or shaved chocolate, do that also.
NOTES
Cake batter will be very thin.
Be sure to use softened cream cheese for the frosting, or it may be clumpy. To make it easier, stir the cream cheese at room temperature before adding it in.
