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”.
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!