I share this last minute recipe for raspberry chocolate cake today in case anyone still considering on dessert ideas for their holiday party. Yesterday, I shared a recipe for lemon chiffon pie, which is basically Orange flavored Angel food cake
Recipes today will produce a very moist and decadent chocolate cake that has been layered with raspberry sauce and frosted with mascarpone frosting. Good cake will satisfy a sweet tooth, so it just depends if you Brown people or not (but really, who doesn’t?).
Raspberry chocolate cake is really simple to put together, and the above design easier. I brought my mascarpone frosting for longer than normal until he started to get a bit clumpy and curdled.
for the cake
- 3 c sugar
- 2 1/2 c all-purpose flour
- 1 1/2 c cocoa powder
- 3/4 c vegetable oil
- 1 1/2 c low fat buttermilk
- 1 tsp vanilla extract
- 1/3 c semi-sweet chocolate chips
- 1 1/2 c hot brewed coffee
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1/8 tsp salt
- 3 large eggs
for the raspberry sauce
- 1 c raspberry preserves
- 1/2 c frozen raspberries finely chopped
- 3 tbsp corn starch
for the frosting
- 1 c to 1 1/4 powdered sugar adjust to taste
- 2-4 tbsp heavy cream
- 1.5 c mascarpone
- 1/2 c unsalted butter
for the design on top
- handful of fresh raspberries
- powdered sugar for dusting
- pine branch/sprig
- cinnamon sticks
- Preheat oven to 300 ° f. Grease three 9 ‘s “cake pan and line the bottoms with parchment paper.
- Start by making the pastry. In a medium size Bowl, pour hot coffee chocolate chips. Let stand for a few minutes and then stir until chocolate has melted.
- In another bowl, Sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a standing mixer, beat eggs until thickened and a pale yellow color. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture into the eggs, beating until combined. Add dry ingredients and beat just until combined.
- Divide the dough between the three cake pan. Bake on Middle rack of oven until a toothpick inserted in the Center comes out clean, about 1 hour. Let the cake rest in their pan until completely cool. Then, turn the layers to individual pieces of plastic wrap so you can wrap each tightly until ready to use.
- For raspberry sauce, add cornstarch to a small saucepan and whisk to remove any clumps. Then add the raspberries and keep to the pan. Cook over medium heat until everything is warm and heated through. Pour into Bowl and let cool.
- For the frosting, beat the mascarpone and butter until it is very smooth and light. Add powdered sugar and beat the time drain 2 tablespoons cream. If frosting is too thick, add another 2 tablespoons of cream, or as needed. Shake it up a bit clumpy if you want to achieve the same effect as I do.
- To assemble, place Your first cake layer on a cake Board or your cake stand. Smear (or pipe) a bit of frosting along edges of cake layer. Then spoon the raspberry sauce into Center of cake layer, spread a thin layer with the back of a spoon, just until it reaches the frosting along edges. Frosting act as a barrier to prevent spilled raspberry sauce edge. Repeat this step for the next cake layer.
- After the top layer has been put in place, using a spatula for frosting generously over the cake part and close lightly smear the sides of the cake with the frosting you. Place a sprig of pine You into the center of the cake, along with a couple of cinnamon sticks, fresh raspberries and Sprinkle finishing powdered sugar.