Valentine’s Day is only 11 days away and if you’re staying in with a loved one or family, you should be the one to make dessert! What works better for Valentine’s than chocolate and raspberry? This cake may seem like there are a lot of steps, but each step is pretty simple. If you take some time to do this, you’ll definitely hit a home run.
The chocolate cake is rich and delicious, paired with a beautifully pink raspberry butter cream. The frosting has a Swiss meringue base, which is my favorite base for icing. It is simple, light and fluffy. I don’t really care for frosting that is too dense and thick, the cake should be the center piece, and for me this is perfect. This cake benefits from refrigeration after it is assembled. The frosting firms a little, which allows it to stay together much better when cut.
Pour yourself some champagne and get baking already!
Preheat your oven to 325 degrees
Grease and flour 2 9-inch round cake pans
– 4 ounces of semi sweet chocolate (chopped)
– 1 stick of butter
– ½ of packed dark brown sugar
– 1 tablespoon of light corn syrup
– 1 teaspoon instant espresso powder
– 1 cup of flour
– ¼ cup of unsweetened cocoa powder
– ½ teaspoon of baking soda
– 2 large eggs (beaten)
– ½ teaspoon of vanilla extract
– ½ cup of whole milk
In a heat proof bowl combine the chopped chocolate, butter (also chopped), sugar, corn syrup, and espresso powder. Heat for about 45 seconds at a time, stirring after each 45 seconds, microwave again for 45 seconds, do this until it is melted and combined, set aside. Or, melt over a double boiler until melted and combined.
In a large bowl whisk together the flour, cocoa, and baking soda. Carefully mix in the melted chocolate. Add the eggs, vanilla, and milk until combined.
Divide evenly between the two cake pans.
Bake for 20-30 minutes, or until firm to the touch. Let cool completely before icing.
Raspberry Swiss Meringue Butter Cream
– 2 6-ounce cartons of raspberries
– 2 tablespoons of water
– 3 egg whites
– ¾ cup sugar
– 2 sticks of butter (softened)
– 1 teaspoon Pure Vanilla Extract
Start by combining the raspberries and water over medium heat. Stir and reduce for 10- 15 minutes. The raspberries will break apart and this resembles thick syrup. Let cool.
In a stand mixing bowl, whisk the egg whites and sugar. Place over a pot with simmering water. Stir constantly until the mixture reaches 160 degrees.
Attach the bowl to the stand mixer and whisk until the eggs form stiff peaks. Add the softened butter a couple tablespoons at a time. Whisk until combined. It may look curdled at first, but keep whisking.
Once the butter cream forms add the vanilla and cooled raspberry mixture. You may not need all the raspberry mixture, so add this in a couple stages.
– 2 cups sugar
– 1 cup water
– 1 6-ounce package of raspberries
Combine 1 cup of sugar with the 1 cup of water in a sauce pan and heat over medium heat until the sugar melts. Allow to cool.
Put the other cup of sugar in a large mixing bowl.
After the sugar syrup is cooled, place the raspberries in the sugar syrup, and strain the raspberries out. Put the raspberries in the bowl with the remaining sugar and toss. Lie out on a baking sheet and let dry in the refrigerator.
Assembly: Place 1 of the cake rounds on a cake platter. With a knife or spatula, spread the butter cream on the top of the cake, refrigerate for 5-10 minutes. Place the other cake round on top.
Spread a dollop of butter cream on the top of the cake and place the candied berries on top.
Dust with powdered sugar and serve!
Happy Valentine’s Day My Loves