Friday, March 30, 2012
Chocolate Raspberry Layer Cake
So you may not have won the MegaMillions tonight but I'll give you something almost as good...cake! Really good CHOCOLATE cake!!
I made this dreamy dessert for a good friend's 40th birthday celebration. The cake was a little surprise for her but I need some help deciding what kind of cake she would like best. Luckily her husband was able to tell me exactly what she would like; a chocolate layer cake, with a chocolate mousse and raspberry filling. Covered in chocolate frosting with chocolate ganache on top. With that info in hand, I created this cake:
The cake turned out amazing! Everyone loved it!! I did too...it was one of the best tasting cakes I have ever made. The layers where chocolaty and rich and the frosting was a creamy and fluffy. The only thing I would have changed was to add more of the raspberry filing, which was not very pronounced in the cake. Overall though, it was great...and even better with a tall glass of milk!!
The birthday girl with her cake :)
We have know each other for 6 years and in that time have laughed, listened, and been there for each other through the good times and the way too stressful times...we have also spent way to much time hunting consignment sales together (our favorite joint activity).
for the cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup very hot coffee
For the chocolate mouse:
I used a boxed mix but if you have extra time try THIS recipe
For the raspberry filling:
16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
For the frosting
1 cup (2 stick) butter or margarine
1 cup and 1/3 cup unsweetened cocoa
6 cups powdered sugar
2/3 cup milk
2 teaspoon vanilla extract
For the chocolate glaze:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract
Additional fresh raspberries
To make raspberry filing:
To make the raspberry filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained berries with a spatula. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)
To prepare the mousse:
Follow directions on the box. Refrigerate until ready to use.
To make the cake:
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in hot coffee (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To make the frosting:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 4 cups frosting.
Even out each cake with a serrated knife. Then slice each cake in half, so you are left with four pieces layers of cake. Place one cake layer on a cake platter. Add some frosting into a piping bag fitted with a large, round piping tip. Add a ring of frosting on the outer edge of cake (this keeps filings from oozing out of sides). Add half of the chocolate mouse and smooth with a offset spatula. Repeat this with the next two layers, one with raspberry and one with mousse. Top with last layer of cake.
Once the cake has it's fillings and layers, begin by "crumb coating" the entire cake. Refrigerate for 15-20 minutes. Then add another layer of frosting and smooth it out as much as possible.
To make the chocolate glaze:
Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogeneous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides. Let the glaze set about 5-10 minutes.
Add frosting to a pastry bag fitted a small star tip and another bag filled with a larger star tip. Add a decorative border around the bottom of the bake with the smaller star tipped bag. Then add some swirls with the larger star tip on top. Finally, garnish with the fresh raspberries.
Source: Cake and frosting adapted Hershey, raspberry filing Wilton