Chocolate-Raspberry Layer Cake

chocolate-raspberry layer cake

Soft, RICH and not too sweet chocolate layer cake with CREAMY, lightly SALTED chocolate buttercream and JUICY pink raspberries. – Yup, a simply satisfying dessert or afternoon pick-me-up treat!

This 6 inch cake serves generously 4 people or sensibly 8 people. You can make it into 2 or 3 layers, adjusting the amount of frosting used in filling according to the number of layers. I made it into 2 layers with thick layers and generous amount of frosting and raspberries in filling and more frosting and raspberries on top, leaving sides “naked”.chocolate-raspberry layer cake

You may have noticed that my posting frequency recently slowed down… I’ve kept busy with language studies and we’ve had family visiting from Finland. It has been great taking our visitors around this beautiful country and spending time out in the beach relaxing in good company. I also recently purchased an adorable donut float that makes me grin from ear to ear 😀 ! ( See the float featured by our doggie at Instagram) It feels that I can take the heat better when we have visitors from colder climate! How about you, do you like hot or prefer chilly weather?

Summer might not be there yet, or it’s coming to an end or will continue for another couple months but good news are that this cake can be enjoyed anytime! You do not need fresh raspberries – unsweetened frozen will do just as amazing and rest of the ingredients are from your basic cake pantry – just don’t skip the salt! Salt enhances the chocolate flavour beautifully, I even sprinkled some extra pink himalaya salt on the frosting on top!

Chocolate-Raspberry Layer Cake
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Servings Prep Time
4-8people 20minutes
Cook Time
40minutes
Servings Prep Time
4-8people 20minutes
Cook Time
40minutes
Chocolate-Raspberry Layer Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-8people 20minutes
Cook Time
40minutes
Servings Prep Time
4-8people 20minutes
Cook Time
40minutes
Ingredients
  • Cake
  • 115 grams dark chocolate melted
  • 90 grams unsalted butter
  • 50 grams white sugar
  • 120 grams demerara sugar light brown sugar
  • 2 eggs separated
  • 165 grams plain flour sifted
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 220 mililiters milk
  • 1 teaspoon vanilla
  • Filling & Topping
  • 200 grams frozen raspberries unsweetened, thawed
  • 70 grams unsalted butter softened
  • 200 grams powdered sugar
  • 1 tablespoon milk
  • 50 grams dark chocolate melted
  • 1/4 teaspoon salt
Servings: people
Units:
Instructions
  1. Preheat oven to 170°C (338°F) and line bottom of a 15cm (6 inch) round cake tin with parchment paper and lightly dust the sides with cocoa powder.
  2. Place butter and sugars in a mixing bowl and beat on medium high speed for about couple minutes, until smooth and creamy.
  3. Add the egg yolks and melted chocolate and continue beating on medium high speed.
  4. In a separate bowl combine the flour, baking powder, baking soda and salt.
  5. In a cup or a jar combine milk and vanilla.
  6. Add flour mixture and vanilla flavoured cream into the chocolate mixture in two steps beating on medium speed until fully incorporated.
  7. In a separate mixing bowl beat the egg whites until soft peaks form.
  8. Using a spatula fold the egg whites slowly into the batter, to keep it airy try not to mix too much. Pour into prepared cake tin.
  9. Bake in preheated oven for 35-40 minutes until a toothpick inserted from the middle comes out clean.
  10. Place on a wire rack and allow to cool completely before levelling and cutting into layers.
  11. Prepare chocolate buttercream starting by melting the chocolate - in double boiler or in microwave in short intervals.
  12. Place butter, icing sugar and milk in a mixing bowl and start beating on low speed gradually increasing to medium speed.
  13. When smooth add the melted chocolate and continue beating until incorporated, add salt to enhance the chocolate flavour.
  14. Using a cake leveler cut the cake into 2 or 3 layers.
  15. Place buttercream into a piping bag with your piping tip of your choice and pipe onto each layer placing raspberries in the middle.
  16. Repeat on the top of the cake, arranging raspberries nicely in the middle and leave sides uncovered for a naked/minimalistic look.

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