Last week was Caitlin's Birthday! I wanted to make her a birthday cake that resembled the Hungarian Chocolate Cake that she made me for my birthday (which was delicious!) and that her family makes for all their birthdays, but all I knew about it was that it was a chocolate cake and that it had fresh coffee in it. So I went on a search for recipes and found the perfect one! A chocolate cake, made with fresh coffee (but I used espresso), raspberry filling and chocolate ganache frosting! Perfect.
Double Chocolate Layer Cake with Raspberry Filling
Adapted from Smitten Kitchen
3 Ounces fine-quality semisweet chocolate
1 1/2 Cups hot brewed coffee or espresso
3 Cups sugar
2 1/2 Cups all-purpose flour
1 1/2 Cups unsweetened cocoa powder
2 Teaspoons baking soda
3/4 Teaspoon baking powder
1 1/4 Teaspoons salt
3 Large eggs
3/4 Cup vegetable oil
1 1/2 Cups well-shaken buttermilk
3/4 Teaspoon vanilla
For Ganache Frosting:
1 pound fine-quality semisweet chocolate
1 Cup heavy cream
2 Tablespoons sugar
2 Tablespoons light corn syrup
1/2 Stick (1/4 cup) unsalted butter
For Raspberry Filling:
10-ounce bag frozen raspberries, thawed
1/4 cup sugar
1 tablespoons cornstarch
For an added touch to the filling:
Preheat the oven to 300 degrees and grease 2 10x2 inch round pans. Line the bottoms with rounds of wax paper and grease the paper.
Finely chop the chocolate and combine with the hot coffee or espresso. Let the mixture stand. Stir occasionally until the chocolate is melted and the mixture is smooth.
In a large bowl. Mix together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl, beat the eggs with an electric mixer until they are thickened slightly (about 3-5 minutes). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to the eggs, beating until combined. Add the sugar mixture and beat until combined.
Divide the batter between the pans and bake about 1 hour, until a tester can be inserted in the center and come out clean.
Cool the layers completely on a rack. Since I was making this in secret so that Caitlin didn't know, I did not have enough time to let them cool completely and this made frosting very difficult...as you can see from the picture, it does not come out too pretty if you don't let the cake cool. You've been warned! If the layers come out a funny shape at all, you can shape them with a knife.
While the cake is baking, make the frosting and the raspberry filling. To make the frosting, finely chop the chocolate. In a saucepan, bring the cream, sugar and corn syrup to a boil over medium low heat. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add to the frosting, still whisking till smooth.
Let the frosting cool in the fridge, stirring occasionally. This will take a while but the cake layers and the frosting should be cool around the same time. If you want to speed up the process, place it in the freezer.
To make the raspberry filling, place the raspberries in a saucepan on medium heat to thaw them. Once they're thawed, mash them with a wooden spoon. Add the sugar and cornstarch and stir until it boils and thickens. Let it cool completely.
To assemble the cake, place the bottom layer on the serving place. Frost the top of the layer with the ganache. Then, spread on a layer of the raspberry filling. Top with the fresh raspberries. Place the second layer on top. Frost the sides and the top and garnish with extra raspberry filling, if desired.
I absolutely loved this cake. Caitlin says she's picky about cakes but she claims she loved this one (maybe she's just being nice). If you're looking for a delicious chocolate cake, this is the one to make!
gingerbread crumb cake
53 minutes ago