Yes yes I know I have been a terrible blogger over the last couple of months but trust me the reason will become apparent soon. I know I have promised before to get back in to the swing of blogging but this time I will actually do it. I have a batch of cookie dough resting in the fridge and am making homemade burgers and ketchup this weekend too so some good stuff coming up. I had planned on having a weekend of doing nothing, trying to relax and catch up on some sleep but this cake changed all that. My brother asked if I would make a birthday cake for his fiancé and of course I agreed and because I was making one thing why not something else, actually why not spend most of the weekend baking. Maybe my mind works differently to others but that’s way mine works. The only problem? The heat. I wasn’t the most comfortable making a chocolate cake on the hottest day of the year and in retrospect this was a poor choice for the weather. Even making the cake late a night was a little difficult and uncomfortable, so it’s not the best cake I’ve made but it should taste great. The cake can be kept for three days but in the heat would have to be kept in the fridge, meaning the frosting would firm up so try and give it plenty of time to soften again.
Chocolate and Raspberry Cake
Adapted from Baked: New Frontiers in Baking
3/4 cup cocoa powder
1 1/4 cup hot water
2/3 cup sour cream
2 2/3 cup plain flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 1/2 sticks unsalted butter, softened plus extra for greasing pans
1/2 cup Trex
1 1/2 cup granulated sugar
1 cup firmly
1 cup firmly packed dark brown sugar
3 large eggs
1 tblsp vanilla extract
Dark Chocolate Frosting
450g dark chocolate
350ml whipping cream
320g unsalted butter, soft but cool cut in pieces
50g caster sugar
Zest 1/2 lemon
1 tblsp cornflour
More raspberries to decorate
Preheat the oven to 325F butter three 8 inch cake pans and line with parchment, butter the parchment too. Dust with flour, knocking out any excess
Combine the cocoa powder and hot water and whisk in the sour cream, set aside to cool. Sift together the flour baking powder, baking soda, salt into a medium bowl and set aside.
In an electric mixer, or using a hand mixer, cream the butter and trex until smooth and combined add the sugars and cream until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
Add the flour mixture, alternating with the cocoa, in three additions starting and finishing with the flour.
Divide the batter amongst the three prepared pans and lightly smooth the tops. Bake for 35 to 40 mins until a toothpick inserted in the middle comes out clean. Cool in the pans for 20 mins before turning out on to wire racks to cool completely.
To make the raspberry filling place the raspberries in a food processor and blend until smooth. Push the purée through a fine mesh sieve to remove the seeds. Add to a medium saucepan with the sugar and cornflour. Over medium heat bring to a boil, stirring regularly and cook until thickened. Stir in the lemon zest. Set aside to cool.
To make the ganache frosting roughly chop the chocolate and place in medium bowl. Bring the cream just to a boil then pour over the chocolate, leave for 2 minutes then slowly stir to form a ganache. Let the mixture cool to room temperature then using the whisk attachment on an electric mixer slowly add in the butter on medium speed mixing until the frosting is smooth. Refrigerate until the frosting just holds its shape.
To assemble place 1 layer on a serving plate and cover with about half of the raspberry filling (you may not need all of it) top with a layer of the ganache frosting then repeat with the second layer of cake. Place the third cake layer and frost the top and sides with the remaining frosting.
Top with a layer of raspberries and dust lightly with a little icing sugar.