Chocolate & Raspberry Layer Cake
A rich and fruity layer cake made for Mother’s Day last week. Three layers of chocolate sponge, sandwiched together with chocolate swiss meringue buttercream and raspberry jam. Covered with raspberry swiss meringue buttercream, chocolate ganache drip and fresh raspberries. Recipe follows.
Chocolate & Raspberry Layer Cake
2017-03-20 17:01:20
6" round layer cake
For the chocolate sponge
- 225g plain flour
- 300g caster sugar
- 45g cocoa powder
- 3 and 1/2 tsp baking powder
- 90g unsalted butter
- 270ml whole milk
- 2tsp vanilla extract
- 3 large eggs
For the raspberry filling
- 75g raspberries
- 30g granulated sugar
- 1/2 tbsp cornflour
- 1 tsp water
For the chocolate/raspberry buttercream
- 4 egg whites
- 200g caster sugar
- 200g unsalted butter
- 150g pureed raspberries
- 50g melted dark chocolate
For the chocolate drip
- 150g dark chocolate
- 100g unsalted butter
Instructions
- Set the oven to 180 degrees celsius, line and grease three 6" round cake tins
For the chocolate sponge
- Sift together the dry ingredients - sugar, flour, cocoa powder and baking powder
- Add butter and mix at a medium speed until it turns into breadcrumb consistency
- In a jug, beat together eggs, milk and vanilla. With the mixer on a slow speed, add this to the dry mixture a third at a time until well incorporated
- Evenly split the mixture across the three cake tins, bake for 20-25 minutes at 180 degrees
For the raspberry filling
- Add raspberries and sugar to a saucepan on a medium heat
- The berries will break down and sugar dissolve, bring to a light boil then remove from the heat
- In a separate bowl, mix together the cornflour and water, then add to berries mixture, stirring vigorously
- Leave aside to cool and thicken
For the chocolate/raspberry buttercream
- Whilst the cakes are cooling, start on the buttercream
- Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add sugar and egg whites and mix well.
- The egg whites are ready once the sugar has dissolved and have reached 60 degrees celsius
- Once ready, pour into mixing bowl and whisk at high speed until it increases in size and stiff peaks form.
- Add cubed pieces of butter (make sure it's cold!) to the mixture slowly and keep mixing, this will eventually become thicker and creamier until it's buttercream / spreadable texture.
- Take a quarter of the buttercream and place into a separate bowl, add the melted dark chocolate to this and fold into until combined - this is the chocolate buttercream
- Add raspberry puree slowly to the remaining buttercream and whisk on high speed until combined.
For the chocolate drip
- Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add chocolate and stir until it melts
- Once melted, remove from the heat, add butter and stir until combined.
- Leave to cool a little before pouring over the cake
Assembly
- Level the cakes if needed, then taking the first layer, cover with chocolate buttercream, then a layer of raspberry jam. Place the second layer on top, repeat chocolate + raspberry jam until third layer is on top.
- Crumb coat the outside of the cake with the raspberry buttercream, leave to cool before completely covering the rest of the cake in raspberry buttercream.
- Make sure cake is chilled before adding the chocolate drip. Using a spoon, pour the chocolate mixture over the side of the cake slowly, to create the drips, then fill the centre of the cake with more chocolate.
- Top with raspberries and enjoy!
Notes
- You might find the raspberry buttercream splits a little (looks a bit cottage cheese like), if it does, take a quarter of the buttercream, zap it quickly in the microwave for 10 secs, then pour it slowly back into the rest of the buttercream mixture whilst the mixer is on.
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