It’s been a while since I posted a recipe, or any blog for that matter, and since my December schedule (aka 72 hours/wk all month) starts tomorrow, I figured I’d better post one before I have even less time than I already do.
So Den graduated composite class at WATC Wednesday and I decided to send him to school with a cake to celebrate. This also happened to coincide with a ridiculous sale Dillons was having on raspberries–$1 per pint–so I decided I would have to incorporate them into the cake and came up with this dark chocolate-raspberry confection.
To make it, just use the raspberry buttercream on a devil’s food cake or dark chocolate cake (I included my favorite if you don’t have one of your own), press sliced almonds into the sides and accent with fresh raspberries (dipped in ganache if you want) and ganache drizzle. The frosting is light and fluffy and perfectly compliments the chocolate cake. It is my favorite cake of any I have ever made but I know individual tastes vary.
Dark Chocolate Raspberry Cake
1 dark chocolate fudge cake mix
2 tablespoons dutch process cocoa powder (Hershey’s Special Dark works)
1 tablespoon granulated sugar
½ cup oil
½ cup sour cream
1 cup water
1 stick unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 lbs powdered sugar
¼ cup seedless raspberry preserves
1 tablespoon raspberry extract
½ cup heavy cream
4 oz semi-sweet chocolate
Preheat oven to 350. Grease and flour (or use miracle pan release) two 8 or 9-inch round cake pans with 2″ high sides.
Beat cake ingredients on low until moistened, then on medium speed for two minutes, scraping sides of bowl. Pour into the prepared pans, filling 1/2-2/3 full. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool in tins for 5 minutes, then remove onto cooling rack to cool completely.
While the cakes are cooling, make the frosting. Cream the butter and cream cheese, then beat in the remaining ingredients. Once the cakes are completely cool to the touch, trim the dome off the tops if necessary, then place the first layer top-side up on a cake plate and spread 1/3 of the frosting over it. Place the second top-side down on top and then spread the remaining frosting over the top and sides. Scoop sliced almonds into your palm and press into the sides of the cake, repeating until covered.
Prepare the ganache: combine the cream and chocolate in a small microwave-safe bowl. Microwave for one minute at 50% power, then stir until it is shiny and smooth (this may take a while but you should not need to heat it any further unless your microwave operates at less than 1000 watts). Alternatively, you can place the cream and chocolate in a double boiler over medium heat and stir until melted, shiny & smooth. While it is still liquid, dip the raspberries half way, if you wish, and set them on wax paper to set. Allow the ganache to cool to room temperature, I think it only took a few minutes b/c it won’t be very hot to begin with, then drizzle over cake with a pastry bag or a spoon or fork. Place raspberries on top and around the bottom edge. Serve at room temperature.