My husband is a quarter of a century old!
I just love saying that, but I better watch it because I will be 25 before you know it! Yay!
By Logan’s request, I made a Chocolate Raspberry Cake.
Logan’s Chocolate Raspberry Forest Cake was:
- Dark chocolate cake layers
- Dark chocolate ganache and raspberry filling
- Vanilla buttercream frosting
- Dark chocolate trees
Let me tell you something! This cake was GOOD!
Just look at those amazing layers!
This cake was so moist and with the tart flavor and crunch from the filling. You talk about good!
Oh, and it’s just a fact of life that you must enjoy a slice with a scoop of vanilla frozen yogurt (for those of you ice cream lovers like me!).
Anyway. On to the recipe!!!
Chocolate Cake Layers
adapted from Smitten Kitchen
- 1/3 cups dark chocolate chips such as Ghirardelli
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 cups Hershey’s special dark cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/8 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken low fat buttermilk
- 1 teaspoon vanilla extract
- Preheat oven to 300°.
- Grease and lightly flour 3 9″ cake pans.
- In a medium sized bowl, pour the hot coffee over the chocolate chips. Let it stand for a couple of minutes, and stir until chocolate is melted.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of your electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
- Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined.
- Add the dry ingredients mixture and beat on medium speed until just combined.
- Divide the batter evenly between the cake pans
- Bake on the middle racks of the oven until a tester inserted in center comes out clean, about an 1 hour to 1 hour and 10 minutes.
- Cool layers completely in pans on racks.
- Once completely cooled, invert the cake layers onto individual long sheets of plastic wrap. Be sure to wrap each layer tightly.
- Freeze the layers for about 3-4 hours (up to 24 hours).
When you are ready to assemble the cake, begin by preparing the raspberry filling and chocolate ganache. Please note: Just prior to this point, you should have set your butter out at room temperature to soften (for about 4 hours until it’s soft yet slightly still cool).
- 1/2 cup raspberry preserves (or jam)
- 2-4 tablespoons frozen/frozen raspberries (or strawberries), finely chopped
- 2 tablespoons corn starch
- In a small sauce pan, heat all ingredients until heated through.
- Pour into a small bowl and set aside in the refrigerator.
- 3/4 cup dark chocolate chips
- 3/4 cup heavy cream
- In a small sauce pan, heat the heavy cream until warm (don’t boil!).
- Add in the chocolate chips and stir until completely blended.
- Pour into a small bowl and set aside on the counter.
Now, once the raspberry filling has thickened up in the fridge and the chocolate ganache has cooled and thickened at room temperature, it’s time to make the frosting.
Vanilla Buttercream Frosting
adapted from pure and yummy
- 3 3/4 sticks unsalted butter, softened
- 3 3/4 cups powdered sugar
- dash of salt
- 3 tsp. vanilla extract
- 3 tbsp. heavy cream
- In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
- Add the powered sugar and salt and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
- Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
- Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
- Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Now, take your cake layers out of the freezer. One at a time, unwrap a layer of cake and using a piping bag fitted with a medium circular tip and filled with the frosting, pipe a circle on around the top of the cake layer as a border/barricade for which the filling is confined to.
Spread half of the chocolate ganache on the cake layer, inside the frosting border.
Spread half of the raspberry filling on top of the ganache.
Put the 2nd cake layer ontop of the filling of the first and repeat.
Finally, place the 3rd layer on the top and cover the remaining cake with the frosting and place the cake in the refrigerator.
Next, assemble the chocolate trees.
- 12 ounces dark chocolate chips
- Over a double boiler, melt the chocolate.
- Remove from the double boiler and let the chocolate get lukewarm (it should be soft enough to drip/lightly squeeze out of a piping bag but not so hard that you have to use a lot of pressure to get it out of the bag)
- Lay out a couple layers of foil on a flat surface (or even better, on flat cookie sheets).
- Draw out your trees with the melted chocolate.
- Put the chocolate trees in the fridge until they are hard.
- Using gloves (so you don’t melt the trees with your hands or get finger prints on them), squirt some chocolate on the backs of your trees and place them on the cake.
The candles ended up burning the forest down!
Oh, no! They’re melting!
Luckily, Logan saved the poor little trees, holding them up while blowing the forest fire out.