Chocolate Raspberry Cake

One thing I love

about cake decorating is the versatility of a cake once it's covered in frosting! Most other chocolate and raspberry desserts would largely feature brown/burgundy colors just by nature of the ingredients, but cakes? Once they're frosted, you have a blank canvas! 

I originally made this chocolate & raspberry cake for a baby girl shower, and I loved how bright and girly it looked with just a sprinkle mix and a dab of pink gel food color! Recipes below! 

Chocolate Cake:
https://intensivecakeunit.com/favorite-chocolate-cake-recipe/

Ingredients: 
350g all purpose flour (roughly 2 ¼ c)
450g caster sugar (roughly 2 ¼ c)
100g cocoa powder (roughly 1 ¼ c)
1 tsp baking soda
1 tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
350ml milk (about 1 ½ ; I used a 2c pyrex liquid measuring cup with mL marks on the back)
2 t vanilla extract

Instructions: 
Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a fan forced oven. Grease 3 8-inch pans with baker's floured spray and/or line pans with parchment paper. 

In the bowl of a stand mixer with the paddle attachment, add the cocoa powder, flour, salt, baking soda, and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (or sift the ingredients together). Add in the softened butter until it’s well incorporated into the dry ingredients and no lumps of butter are visible. 

Next, add milk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool completely on a wire cooling rack before frosting. If you insert a skewer or toothpick and it comes out with wet batter, bake for another few minutes at a time until a skewer or toothpick inserted into the center comes out clean or with moist crumbs. Cool completely – set in the fridge or freezer to accelerate the cooling process if desired.

While you’re waiting, make your filling and frosting!

 

Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.

Additional Supplies/Equipment:
- 1 8- or 9-inch cardboard cake circle
- about 1 ½ cups raspberry jam or jelly
- Large piping bag and tip – I bought my favorite set here! -> Piping bags & large star / small star piping tips
- Pink Americolor food gel
- Pink sprinkle mix of your choice! I actually couldn’t find a mix I loved at the store I went to, so I bought four small packs of sprinkles and made my own mix!
- Cake leveler, cake turntable, offset spatula, and bench scraper - not all 100% necessary but incredibly helpful! 

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting.

For the cake filling, I’ve had issues with liquid from softer fillings seeping into the cake – hate that; you lose filling thickness AND can get soggy cake layers! I pulled about ½ cup of my frosting from the bowl and mixed it with about ¾ cup of raspberry jelly to make my base filling, then piped a frosting border to keep everything inside, and then added a second (about ¼ cup) layer of raspberry jelly on top of that. You could just fill with just either of those two if you’d like, though!

Repeat the process with your remaining cake layers.

 

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.

 

Onto the fun part – decorating! Creative liberties encouraged here; I started with a rim around the base of the cake and then pulled some of the larger sprinkles up onto the sides. A dab of pink food gel coloring inside my piping bag colored a rim of frosting swirls around the upper edge of the cake, and then I covered the top of the cake with what was left of my sprinkle mix.  Up to you!

 

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!

 

 

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