Sometimes you just want plain ol’ cake….
but then sometimes…..
you want a decadent chocolate cake exploding with all your favorite flavors…
and what better than raspberry whipped cream???
Let’s just let the cake do the talking! ;)
Sift the flour, cocoa, baking soda, baking powder, and salt and set aside.
Beat the dark brown sugar, vanilla and butter until light and fluffy. Lightly whisk the eggs with a fork. With the mixer running on low speed, add the eggs gradually beating well to ensure they are fully incorporated.
Prepare the buttermilk by adding 1 tablespoon of vinegar into the milk.
Alternate the dry ingredients with the buttermilk into the batter in three steps, beginning and ending with dry ingredients. Mix until just incorporated.
Finally, fold in the mayonnaise with a whisk or rubber spatula, until just blended.
Divide the batter equally between three previously prepared 9-inch round cake pans and bake for about 30 minutes; a toothpick inserted into the center of the cakes should come out with just a few crumbs.
Prepare the raspberry whipped cream: Sift the powdered sugar.
Add the whipping cream to the powdered sugar.
Beat until stiff peaks are formed; this will take a few minutes. You can check occasionally; be sure not to over beat.
Gently fold in the thawed frozen raspberries.
Prepare the chocolate buttercream: Melt the semi-sweet chocolate.
Beat the powdered sugar and butter until light and fluffy.
Add the slightly cooled melted chocolate and vanilla.
Beat the butter cream until creamy.
Trim the excess of the cakes. Put on cake on the serving dish or turn table. Put about a cup of raspberry whipped cream on top and spread evenly.
Repeat the process for the second layer.
Finally put the third cake on top and cover cake with chocolate buttercream. Decorate the cake with fresh raspberries.
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1¼ teaspoon baking soda
- 1 teaspoon baking powder
- a pinch of salt
- ¾ cup unsalted butter, softened
- 2 cups dark brown sugar
- 2 teaspoons vanilla
- 3 eggs, at room temperature
- 1½ cups milk, at room temperature
- 1 tablespoon vinegar (I used apple cider vinegar)
- ¼ cup mayonnaise
- ½ cup powdered sugar, sifted
- 2 cups fresh heavy cream (whipping cream)
- 1 teaspoon vanilla
- 300 grams frozen raspberries, thawed
- 100 grams semi-sweet chocolate
- 1 cup unsalted butter, left at room temperature for about 20 minutes
- 1½ cups powdered sugar, sifted
- 1 tablespoon heavy cream (whipping cream)
- Preheat oven to 175 degrees C (350 degrees F). Grease three 9-inch round cake pans. Line with parchment paper, and dust with flour. Tap out the excess flour.
- Sift the flour, cocoa, baking soda, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the dark brown sugar, vanilla and butter and beat for about 5 minutes, until light and fluffy. Lightly whisk the eggs with a fork. With the mixer running on low speed, add the eggs gradually beating well to ensure they are fully incorporated.
- Prepare the buttermilk by adding 1 tablespoon of vinegar into the milk.
- Alternate the dry ingredients with the buttermilk into the batter in three steps, beginning and ending with dry ingredients. Mix until just incorporated.
- Finally, fold in the mayonnaise with a whisk or rubber spatula, until just blended.
- Divide the batter equally between three previously prepared 9-inch round cake pans and bake in preheated oven for about 30 minutes; a toothpick inserted into the center of the cakes should come out with just a few crumbs.
- Allow the cakes to cool in the pans for about 20 minutes, then invert them onto a cooling wrack and gently peel the parchment paper. Let them cool completely before frosting.
- Chill the bowl and beaters in the fridge for about 15 - 20 minutes. The heavy (whipping) cream should be cold too.
- Combine the heavy cream and sifted powdered sugar in the chilled bowl.
- Whip well until the cream doubles in volume and stiff peaks form.
- Fold in the raspberries. Use to frost the layers.
- To melt the Chocolate: Fill a medium sized saucepan with about 1 inch of water and place on high heat. Bring the water to a simmer then reduce heat to medium.
- Put the chopped semi-sweet chocolates (or chocolate chips) 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).
- Make sure that no liquid goes into the bowl of chocolate. Let the chocolate semi-melt.
- Remove the saucepan from the heat and set aside for about 3 minutes. Stir the chocolate until smooth.
- Once smooth, remove the bowl from on top of the saucepan and set aside to cool.
- 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.
- Beat the butter and sugar until light and fluffy, scraping the sides of the bowl as needed (about 5-7 minutes).
- With the mixer running on low speed, gradually add the heavy cream and beat for another 5-7 minutes.
- Fold in the melted chocolate until incorporated.
- Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
- Using a serrated knife, level the cakes (if needed). This step is usually done if the cakes come out uneven...one side higher than the other.
- Put the first cake on a serving dish, or a turn-table. Put half of the raspberry whipped cream onto the center of the cake. Using a spatula, spread the cream all over the top of the cake. It will be a thick layer of cake.
- Put the second layer on top of the cream and repeat the process above with the remaining whipped cream.
- Put the third layer on top of the cream. Cover the top and sides of the cake with the chocolate buttercream. You can crumb coat the cake initially i.e. cover the cake with a thin layer of buttercream. Refrigerate for about 20 minutes. Then cover the cake with a thicker layer of buttercream. This step will trap the crumbs giving you a smooth crumb-less finish.
- Decorate the cake with fresh raspberries and serve.