Enjoy the mouthwatering richness of this chocolatey delicacy, which is enhanced with a delectable sweet and tart raspberry purée and buttercream. This cake, garnished with additional raspberries, offers a burst of freshness that will certainly steal the spotlight this Valentine’s Day.
Prep Time: 30 mins | Total Time: 2 hours | Servings: 12
Ingredients
The Cake
2 ½ Cups All-purpose Flour
1 Cup Unsweetened Cocoa Powder
1 ½ teaspoon Baking Soda
2 ½ Teaspoon Baking Powder
1 Teaspoon Salt
1 ¾ Cup White Granulated Sugar
1 Cup Buttermilk (Room Temp)
1 Cup Steaming Water
1 Cup Canola oil
4 Large Eggs (Room Temp)
1 Teaspoon Pure Vanilla Extract
Raspberry Puree
2 Cup Fresh Raspberries
2-3 Tablespoons Framboise
¼ Cup Water
¼ Sugar
Raspberry Buttercream
2 Cups Unsalted Butter (Room Temp)
2 Cups Powdered Sugar (Sifted)
¼ Cup Raspberry Puree
1 Teaspoon Pure Vanilla Extract
½ Teaspoon Salt
Fresh Raspberries (For Decoration)
Instructions
Step 1
Preheat the oven to 350ºF. Butter and flour 3 8-inch pans. line the bottoms with parchment paper.
Step 2
In a large bowl mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
Step 3
In a small pot on the stove, heat the water until steaming. In a separate bowl, mix the eggs, oil, vanilla and buttermilk. Slowly mix in the hot water so you don’t scramble the eggs.
Step 4
Pour wet ingredients into the dry and mix until combined. Pour evenly between the 3 pans.
Step 5
Bake for 25-28 min or until a toothpick comes out clean.
Step 6
Let them cool for 10 min once cooked and transfer the cakes onto a cooling rack. Cool completely before decorating.
Step 7
Using a blender, blend raspberries and water. Pour the raspberries through a strainer. Pour the puree into a small pan, add water, sugar and framboise, and cook over medium heat until it thickens and deepens in color.
Step 8
In a mixer fitted with the paddle attachment, cream the butter until light and fluffy. Slowly add the powdered sugar and whip until smooth and creamy. Add the salt, vanilla and ¼ cup raspberry puree and mix until combined.
Step 9
On a cake stand place the first cake layer and add strips of parchment to protect the cake dish. If cake tops are not flat, trim with a very sharp knife as needed.
Step 10
Drizzle the remaining raspberry puree on each layer as you are assembling the cake.
Step 11
Frost the first layer with buttercream. Add and frost the next layers and then finish by frosting the assembled cake.
Step 12
Decorate with raspberries, refrigerate and enjoy!
Comments