This is one sweet and rich cake! Perfect for that special occasion, and a raspberry lover! Chocolate and raspberry is a match made in heaven, perfectly complimenting each other. You can’t get more simply than a chocolate ganache frosting, but you also can’t get more luxurious! It’s my favorite frosting. You can spread it when it gets cold enough, or pour it when warm. You can also whip it when it’s cold to add air and lighten the color, which is also great for a filling.
What I learned while making this cake –
I doubled the raspberry buttercream and cut each nine inch cake in two layers. I am writing the recipe for a single batch of raspberry buttercream and I would put it only in the middle. I thought it was way too sweet. Yeah, I wanted to be fancy :)…. I think it would be perfect in the middle of two cakes and not three layers of buttercream. As you can see by the pictures, I winged it and cut my layers in half, and I did not do a very even job! In looking up how to do this, I saw someone put toothpicks all around their cake to use as a guide in cutting. You can also buy a cake slicer that will slice through the whole cake evenly.
One of my new favorite binge watching shows is The Great British Baking Show. Wow would they have some criticism on those layers!
When you are topping with raspberries at the end – pop one right in the middle, then slowly circle around with rows of raspberries. This will give you the most even and professional distribution.
And there’s my Jenna, smiling on her birthday with her gorgeous raspberry topped cake!
Below are the cake, ganache and buttercream recipes. To assemble the cake cut the top of risen cake off with a serrated knife. Lay cake on cake plate putting a dollop of ganache under to hold it in place. Spread raspberry butter cream on cut side of cake. Then put the top layer cut side down over buttercream layer. Frost with ganache and place raspberries on top. Gorgeous!!
Devils Food Cake
This is my go-to chocolate cake recipe!
- 2 cups sugar
- 1 cup butter
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups cake flour
- 1 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups whole milk
- Step 1 Preheat oven to 350 degrees
- Step 2 Butter and flour each pan or use baking spray
- Step 3 Cream butter and sugar in a stand mixer using paddle attachment until light and fluffy
- Step 4 Beat in vanilla and eggs
- Step 5 Mix together flour, cocoa, baking soda, baking powder and salt
- Step 6 Add flour mixture alternating with milk until incorporated
- Step 7 Beat for 1-2 minutes
- Step 8 Pour batter into two nine inch cake pans
- Step 9 Bake at 350 for 30 minutes, or until a knife inserted into the center comes out clean
- Step 10 Cool on wire racks
Delicious, pink and sweet
- 1 Stick Butter - softened
- 3 cups confectioners sugar
- 6 oz container raspberries
- 1 tsp vanilla or 1 tsp raspberry extract
- few drops red food coloring (optional)
- Step 1 Process raspberries in a food processor, blender or use a stick blender
- Step 2 strain raspberries through a mesh strainer by pushing with the back of a spoon – discard seeds
- Step 3 beat butter on high speed until light and fluffy
- Step 4 beat in confectioners sugar a little at a time until incorporated
- Step 5 add extract to raspberry puree along with a few drops of red food coloring and add to butter sugar mixture
- Step 6 beat an additional two minutes
- Step 7 Refrigerate until firm enough to spread
- Step 8 It it gets too cold, leave it at room temperature until spreadable
Easy and Decedent Chocolate Frosting
- 16 oz heavy cream
- 32 oz good quality dark chocolate (I use girardelli chocolate chips)
- Step 1 Heat heavy cream in a small pot until it starts to bubble watching very carefully that it does not boil over
- Step 2 pour over chocolate
- Step 3 stir constantly until melted
- Step 4 refrigerate stirring every half hour until stiff enough to spread
- Step 5 You can leave in refrigerator over night and then set on counter in morning until spreadable