My sister’s 24th birthday was much less stressful. I asked her a full week in advance what she wanted her cake to be this year. She was certain she wanted the same chocolate cake base as last year, but went back and forth flavors before deciding on raspberry. Her birthday is in September, so fresh raspberries were easy to find, and they’re one of my favorite fruits. This cake works so beautifully because the chocolate cake with the chocolate ganache is so rich, but the raspberry buttercream and fresh raspberries on top have a great tartness that cuts through it. The raspberries also make a gorgeous hot pink buttercream through the middle. Even though I made it, I could hardly believe there was no food dye involved. (Of course I forgot to take a photo). This cake also cemented my love of ganache. It is so much easier and neater than finicky frostings, and much less sweet. However, the very best thing about ganache is that you can use all the leftover drippings (once they have cooled enough to be malleable) to make truffles! Just roll little ganache balls in cocoa powder, put them in the fridge, and you have treats for the rest of the week. (Or just one day, no one is judging.)
Recipe
For Cake
Ingredients:
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/4 cup chili coaca powder (if you do not have this, either use all cocoa powder or add some cayenne pepper to your cocoa powder)
1 1/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1/3 cup coconut oil
2 teaspoons vanilla extract
1 cup milk
1/2 cup coffee
4 large eggs
1 cup chocolate chips
Method:
Preheat the oven to 350°F. Lightly butter and line an 9 inch baking pan with parchment paper
Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.
Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.
In a large measuring cup, combine the vanilla with the milk and coffee, and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
Add the eggs one at a time, beating well at medium-high speed between additions.
Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin. Add the chocolate chips and mix until evenly dispersed.
Transfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.
Bake 28 to 30 minutes
The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.
Remove the cake from the oven and let cool completely in the pan(s) on a rack before turning out of the pans to frost.
For Raspberry Buttercream
Ingredients:
1 1/2 cups of raspberries (fresh or frozen)
1 1/2 sticks butter
Up to 1 1/2 cups of powdered sugar
Method:
Use about a cup and a half of frozen or fresh raspberries and cook them until they are fairly liquified
Strained the seeds through a sieve and cool
Beat together with about a stick and a half of butter and enough powdered sugar to make it stay together
For Ganache
Ingredients:
1 cup heavy cream
2 cups semisweet or bittersweet chocolate, chopped
Method:
Heat the heavy cream on in a saucepan until simmering
Pour it over the chocolate in a heatproof bowl and let stand for 5 minutes
Stir the chocolate and cream together until combined
Pour it over the cake on a wire rack above a lined baking sheet to catch the drips.
Once the ganache cools and begins to set, move the cake to its final plate and top with raspberries
Save the ganache drips and roll them into small balls, then roll them in cocoa powder and put them in the fridge. Voila! You have truffles.
Never Enough Counter Space 