You know how they say less is more…on most occasions, I agree with that concept completely. However, for this cake, I say, more is just right! You can’t get enough…I mean, a slice won’t cut it for you. Or maybe it will ;) who knows!

Baking and preparing this cake may have a lot of steps, but the outcome makes those steps worth it.

I love chocolate…and chocolate cake. But I think I’ve baked too much chocolate cake and I wanted a change. Not a complete redirection from chocolate, don’t get me wrong…but something to complement that chocolate.

So I picked out my favorite recipes of cake, and thought of a filling I would like. And picked out my favorite frosting…and I mixed them all together. I didn’t fill the layers with frosting…sometimes frosting over frosting covered in frosting is too much…especially in hot parts of the world…so I thought of a more refreshing filling. I love lemon curd…I thought, I have a pack of frozen raspberries, why not make raspberry curd. So this is chocolate vanilla cake with raspberry curd filling and white & semi-sweet chocolate buttercream. Whew! Can u say that three times? :D

It does take a bit of time making this so my suggestion is, bake the cake a day in advance and prepare the raspberry curd a few days in advance. You can store the curd in the fridge and you can wrap the cake up in cling-film until you’re ready to frost.

Next day, prepare the buttercreams and frost the cakes. The buttercreams don’t take time to make. And frosting the cake is quite easy and doesn’t take a long time. I’m suggesting baking the cakes a day before because you’re baking two different cakes, and you have to wait for both to cool before you can frost them. Frosting them the next day is speedier.

This a true kitchen project and quite enjoyable might I add ;) especially the eating part! Enjoy :))

Prepare the Vanilla cake and Chocolate Cake

 

Ready for the oven!

 

Prepare the Raspberry Curd! Refrain yourself from constantly eating from it…or don’t ;))

 

Looks like the cakes are ready! Cool completely on a wire rack before frosting :)

 

Place layers with vanilla layer and chocolate layer alternately…pipe frosting around the edge to keep the raspberry curd from leaking.

 

Crumb coat with white chocolate buttercream frosting

 

 

Chocolate cake adapted from Sweetapolita’s One-Bowl Dark Chocolate Cake.

Vanilla Cake adapted from Glorious Treats’ Perfect Vanilla Cupcakes.

Raspberry Curd adapted from Smells Like Home’s Raspberry Curd Filling.

White Chocolate Buttercream adapted from Country Cleaver’s White Chocolate Buttercream.

Semi-Sweet Chocolate Buttercream adapted from lululu at Home’s Dark Chocolate Buttercream.

 

Chocolate and Vanilla Cake with Raspberry Curd Filling
Author: 
Recipe type: Dessert
 
Rich Chocolate and Vanilla Cake with Raspberry Curd Filling covered in White and Semi-Sweet Chocolate buttercream
Ingredients
For the Chocolate Cake
One Bowl Chocolate Cake (yields two 8-inch round cakes)
  • 1½ cups all-purpose flour
  • 1⅓ cups sugar
  • ½ cup dark cocoa powder
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • a pinch of salt
  • ¼ cup + 2 teaspoons vegetable oil (about 75 mL)
  • ½ cup + 1 tablespoon buttermilk, room temperature (140 mL)*
  • ½ cup + 1 teaspoon hot brewed coffee (130 mL)
  • 2 eggs, lightly beaten, room temperature
  • 1 tablespoon vanilla sugar or 1 vanilla bean scraping
For the Vanilla Cake (yields two 8-inch round cakes)
  • 1¼ cups cake flour**
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, room temperature
  • ¾ cup sugar
  • 1½ teaspoons vanilla sugar or 2 vanilla pod scrapings
  • ½ cup vegetable oil
  • ½ cup buttermilk, room temperature
For the Raspberry Curd (yields 3 cups raspberry curd)
  • 8 tbsp unsalted butter (½ cup), cubed
  • 1 12-oz. package frozen raspberries, thawed
  • 4 large egg yolks, lightly beaten
  • ¾ cup sugar
  • Pinch of salt
  • 2-3 tsp fresh lemon juice
For the White Chocolate Buttercream Frosting (yields about 2½ cups frosting)
  • 100 grams (about half a cup) good quality white chocolate, chopped
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar***
  • Pinch of salt
  • ¼ cup heavy whipping cream
  • ¼ teaspoon vanilla sugar or 1 vanilla bean scraping
For the Semi-Sweet Chocolate Buttercream (yields about 2½ cups frosting)
  • 100 grams (about ½ a cup) good quality semi-sweet chocolate, 50% cocoa
  • 1 cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 tablespoon heavy cream
Instructions
Prepare the Chocolate Cakes
  1. Preheat oven to 175 degrees C (350 degrees F). Grease and line two 8-inch round cake pans.
  2. In a bowl of an electric mixer, sift the flour, baking powder, baking soda, cocoa powder and salt. Add the sugar. Add all remaining ingredients to bowl with the dry ingredients.
  3. Using a paddle attachment, mix on low speed until combined. Increase speed to medium and continue mixing for 2 minutes. Scrape sides of bowl as needed.
  4. Divide batter equally between the two prepared pans. (The batter will be thin)
  5. Bake for 20 minutes then rotate pans in oven. Bake for a further 10 minutes and check with a toothpick if cakes are done (if the toothpick comes out clean with a few crumbs, they are done)
  6. If cakes are not done, keep checking the cakes every few minutes to ensure that you don't over bake them.
  7. Cool on wire racks for 20 minutes then gently invert cakes onto racks and cool completely.
Prepare the Vanilla Cakes
  1. Preheat oven to 175 degrees C (350 degrees F). Grease and line two 8-inch round cake pans.
  2. In a medium sized bowl, sift the flour, baking powder, baking soda and salt. Whisk together and set aside.
  3. In the bowl of a stand-up mixer fitted with a paddle attachment, beat eggs for about 10 seconds. Add sugar and continue to beat on medium speed for about 30 seconds. Add vanilla and oil, and beat until well combined.
  4. Alternately add the dry ingredients with the buttermilk in 3 additions. Beat until just combined. Scrape the sides of the bowl as needed.
  5. Divide batter equally between the two prepared pans. The batter will be thin.
  6. Bake for 20 minutes then rotate pans in oven. Bake for a further 10 minutes and check with a toothpick if cakes are done (if the toothpick comes out completely clean they are done)
  7. If cakes are not done, keep checking the cakes every few minutes to ensure that you don't over bake them.
  8. Cool on wire racks for 20 minutes then gently invert cakes onto racks and cool completely.
Prepare the Raspberry Curd
  1. In a food processor, puree the raspberries. (Or you can put the raspberries in a medium sized bowl and puree using a stick-blender). Pass the pureed raspberries through a strainer set over a bowl to remove the seeds.
  2. Melt the butter in a medium sized saucepan over medium heat. Add the pureed raspberries, egg yolks, sugar and salt, and cook, stirring constantly until it starts to bubble. Keep stirring for a further 4 - 5 minutes, then remove from heat. The raspberry curd will thicken slightly, but will continue to thicken further as it cools.
  3. Pour the curd through a strainer set over a bowl (just in case there are pieces of cooked eggs in the curd, you want to remove them).
  4. Cool to room temperature; Stir in lemon juice to taste.
  5. Cover and refrigerate until ready to use.
Prepare the White Chocolate Buttercream
  1. To melt the white chocolate: Fill a medium sized saucepan with 1 inch of water and place on medium heat. Bring the water to a simmer. Put the chopped white chocolate into a small bowl and set the bowl over the saucepan. (Make sure the bowl is heat resistant and snuggly fits over the pot, without touching the water).
  2. Make sure that no liquid goes into the bowl of chocolate. Let the chocolate semi-melt.
  3. Remove the saucepan from the heat and set aside. Stir the chocolate until smooth. Set aside and allow to completely cool.
  4. Alternatively, you can melt the white chocolate in the microwave: Put the chopped chocolate in a microwave safe bowl. Heat the chocolate in 30 second increments with the in the microwave power about 50%. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  5. Once the white chocolate has cooled, in the bowl of a standup mixer fitted with a paddle attachment, sift the salt and powdered sugar over the butter.
  6. Beat the butter and sugar until light and fluffy, scraping the sides of the bowl as needed (about 5-7 minutes)
  7. With the mixer running on low speed, gradually pour the heavy cream and add the vanilla to the bowl.
 Beat for another 5-7 minutes.
  8. Fold in the melted (but cooled) white chocolate until incorporated.
  9. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
 (If you're unlucky like me, there may be small chunks of white chocolate in the frosting, but don't worry it won't have a negative effect on frosting this cake :))
Prepare the Semi-Sweet Chocolate Buttercream
  1. To melt the Chocolate: Fill a medium sized saucepan with 1 inch of water and place on medium heat. Bring the water to a simmer. Put the chopped semi-sweet chocolate into a small bowl and set the bowl over the saucepan. (Make sure the bowl is heat resistant and snuggly fits over the pot, without touching the water).
  2. Make sure that no liquid goes into the bowl of chocolate. Let the chocolate semi-melt.
  3. Remove the saucepan from the heat and set aside. Stir the chocolate until smooth. Set aside and allow to cool.
  4. Alternatively, you can melt the chocolate in the microwave: Put the chopped chocolate in a microwave safe bowl. Heat the chocolate in 30 second increments with the in the microwave power about 50%. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  5. Once the chocolate has cooled slightly, in the bowl of a standup mixer fitted with a paddle attachment, sift the salt and powdered sugar over the butter.
  6. Beat the butter and sugar until light and fluffy, scraping the sides of the bowl as needed (about 5-7 minutes)
  7. With the mixer running on low speed, gradually add the heavy cream and beat for another 5-7 minutes.
  8. Fold in the melted chocolate until incorporated.
  9. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
To assemble cake
  1. Trim cakes to level them and make them the same height (or almost! my trimming was done in a rush so the levels are not exactly equal, but that doesn't affect the taste. You can use the trimmings to make cake pops or truffles, so reserve them for future use! ;))
  2. Line a turntable or cake stand with grease-paper (to keep the surface clean when frosting).
  3. Put a layer of cake, either vanilla or chocolate. It does not make a difference as long as you stack the cakes alternately (vanilla-chocolate-vanilla-chocolate or chocolate-vanilla-chocolate-vanilla)
  4. Pipe white chocolate buttercream around the edge of the cake to prevent the curd from leaking from the edges. Although the curd has thickened slightly, it is still thin and flows easy.
  5. Put 6 - 7 tablespoons of curd in the center of the cake and spread out to cover the whole surface.
  6. Repeat for the other two layers. For the final layer, do not put curd.
  7. Crumb coat the cake with white chocolate buttercream (spread a thin layer of frosting on top and on the sides of the cake) and refrigerate cake for about 20 minutes.
  8. Once the crumb coat has set, apply a bit of the semi-sweet buttercream on top and the sides of the cake and spread out slightly, blending with the white chocolate buttercream to give it a marbled effect.
  9. Sprinkle some chocolate sprinkles on top and refrigerate.
  10. Bring the cake to room temperature before serving.
Notes
*If you don't have buttermilk, you can mix one tablespoon of white vinegar (or lemon juice) with one cup of milk (for every cup of buttermilk required). **If you don't have cake flour, you can add one tablespoon of cornstarch to all purpose flour for every cup of cake flour required. ***If you want the consistency of the buttercream to be stiffer, slightly increase the amount of powdered sugar by half a cup, but it will be sweeter too.

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