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A deep, dense, moist and incredibly chocolaty cake with a cool, sweet and tangy, raspberry whipped cream filling!
In this video, you will see the following:
How to make the cake
How to make the chocolate buttercream
How to make the raspberry whipped cream
How to level the cake
How to dam, fill, and frost the cake
Deep Chocolate Cake
The recipe will produce three 9-inch layers.
2 2/3 cup all purpose flour
¾ cup unsweetened cocoa powder
2 ½ teaspoons baking soda
2 pinches of salt
1 cup butter, room temp
3 cups brown sugar, lightly packed
4 eggs, room temperature
2 teaspoons vanilla
1 cup sour cream, room temperature
1 cup hot coffee
Preheat oven to 350F (175C). Oil and line three 9-inch pans. Set aside.
Sift together the flour, cocoa, baking soda and salt in a large bowl and set aside.
Cream the butter and sugar, until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla.
Being sure to scrape the bowl often, pour in a third (1/3) of the dry ingredients, mix until just combined, then add half of the sour cream and mix until just combined. Repeat the same process ((1/3) a third of dry ingredients, mix, then the other half of sour cream and mix). Then add the remaining third (1/3) of dry ingredients.
Pour in the hot coffee and beat until well incorporated. Don’t over beat. Pour into prepared pans. Bake each cake for 25 to 30 minutes. Place baked cakes in pans on a cooling rack for 20 minutes, then remove the cakes from the pans and allow to cool completely before frosting.
Whipping Cream Frosting
1 cup heavy cream (whipping cream)
¼ cup icing sugar, sifted
1 cup frozen (thawed) raspberries
Put the bowl and beaters in the fridge for about half an hour, or the freezer for 15 minutes. They should be cold. The whipping cream should be cold too.
Pour the whipping cream into a large bowl. Add the sifted icing sugar. Whip well until the cream doubles in volume and you have stiff peaks. You will know that the cream has stiff peaks when you life the beaters out of the cream and the peaks hold their shape.
Fold in the raspberries.
Chocolate butter cream
1 cup good quality chocolate buttons (or chopped chocolate)
1 ½ cups (300 grams) butter, at room temperature for 15 minutes
2 cups icing sugar
1 tablespoon heavy cream
Cube butter and put in a large bowl. Sift the icing sugar on top and beat with a paddle attachement for about 5 — 7 minutes (until creamy, fluffy and smooth)
Add the heavy cream and beat for a further 5 minutes
Add the melted (cooled) chocolate and fold. Beat for a further 3 minutes.
For more recipes like these, visit the blog: http://jarofvanilla.com