Marge's Chocolate Raspberry Cake Recipe
Ingredients
| 1/2 cup unsalted butter, at room temperature, more for greasing the pans | ||
| Cake flour | 2 2/3 Cup (16 tbs) (For the cake) | |
| Baking soda | 1 1/2 Teaspoon (For the cake) | |
| Salt | 1/2 Teaspoon (For the cake) | |
| Cocoa powder | 2/3 Cup (16 tbs) (For the cake) | |
| Instant espresso powder | 1 Teaspoon (For the cake) | |
| Boiling water | 2/3 Cup (16 tbs) (For the cake) | |
| Buttermilk | 1 Cup (16 tbs) (For the cake) | |
| Vanilla extract | 2 Teaspoon (For the cake) | |
| Granulated Sugar | 2 1/2 Cup (16 tbs) (For the cake) | |
| Vegetable oil | 1/2 Cup (16 tbs) (For the cake) | |
| 4 extra-large eggs, at room temperature | ||
| 2 extra-large egg yolks, at room temperature | ||
| Semi-sweet chocolate | 1 pound, chopped (For the frosting) | |
| Sour cream | 1 1/3 Cup (16 tbs) (For the frosting) | |
| 6 tablespoons seedless raspberry jam | ||
| Light corn syrup | 1/4 Cup (16 tbs) (For the frosting) | |
| Eau de vie | 2 Tablespoon (For the frosting) | |
| Vanilla extract | 2 Teaspoon (For the frosting) | |
| 3 tablespoons unsalted butter, at room temperature | ||
| 6 tablespoons seedless raspberry jam | ||
| 6 chocolate wafer cookies, finely crushed | ||
| 2 (6-ounce) baskets fresh raspberries | ||
Directions
The cake Preheat the oven to 350°F.
Lightly butter three 9-inch cake pans, line the bottom of the pans with parchment, then grease the paper.
Set aside.
Sift the flour, baking soda, and salt into a large bowl.
Combine the cocoa powder and espresso powder in a medium bowl.
Whisk the boiling water, then the buttermilk and 2 teaspoons vanilla, into the cocoa mixture.
In the bowl of an electric mixer, beat the sugar, 1/2 cup butter, and the oil on medium speed until fluffy, 8 to 10 minutes.
Add the eggs and egg yolks, one at a time, beating for 2 minutes after each addition.
Fold in half the flour mixture with a rubber spatula.
Scrape down the sides and add half of the buttermilk mixture.
Fold in the remaining flour mixture, scrape down the sides, and add the remaining buttermilk mixture.
Divide the batter among the pans.
Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans on cooling racks for 10 minutes, then run a small knife around the sides of the pans to loosen the cakes.
Turn the cakes out onto the racks, peel off the paper, and cool completely before icing.
The frosting Place the chocolate in a microwave-safe bowl and microwave at medium power for 1 1/2 minutes.
Open the microwave door and stir the chocolate.
Close the door and microwave again at medium power for another 1 1/2 minutes.
Stir the chocolate, and if it is not yet melted and smooth, microwave again at medium power for another minute.
Pour the chocolate into a large bowl and let it cool to room temperature.
Add the sour cream, 6 tablespoons jam, the corn syrup, eau de vie, and 2 teaspoons vanilla to the chocolate.
Beat on medium speed with an electric mixer until the mixture is smooth, fluffy, and light in color, about 3 minutes.
Beat in the butter, 1 tablespoon at a time, until well combined.
The frosting may be prepared up to 2 hours ahead.
Let it stand at room temperature until ready to use.
To assemble the cake Place one cake layer on a platter.
Spread 2 tablespoons of the raspberry jam over the cake.
Spread 1/2 cup of the frosting over jam.
Repeat with a second cake layer, spreading 2 tablespoons jam over it, followed by 1/2 cup of frosting.
Top with the last cake layer.
Spread the remaining 2 tablespoons of the jam on top, followed by the remaining frosting over the top and sides of the cake.
Generously sprinkle the crushed wafers on top of the cake.
Arrange the raspberries in concentric circles on top of the cookie crumbs.
This cake can be prepared one day in advance.
Cover with a cake dome and refrigerate; let the cake stand at room temperature 1 hour before serving.
Lightly butter three 9-inch cake pans, line the bottom of the pans with parchment, then grease the paper.
Set aside.
Sift the flour, baking soda, and salt into a large bowl.
Combine the cocoa powder and espresso powder in a medium bowl.
Whisk the boiling water, then the buttermilk and 2 teaspoons vanilla, into the cocoa mixture.
In the bowl of an electric mixer, beat the sugar, 1/2 cup butter, and the oil on medium speed until fluffy, 8 to 10 minutes.
Add the eggs and egg yolks, one at a time, beating for 2 minutes after each addition.
Fold in half the flour mixture with a rubber spatula.
Scrape down the sides and add half of the buttermilk mixture.
Fold in the remaining flour mixture, scrape down the sides, and add the remaining buttermilk mixture.
Divide the batter among the pans.
Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans on cooling racks for 10 minutes, then run a small knife around the sides of the pans to loosen the cakes.
Turn the cakes out onto the racks, peel off the paper, and cool completely before icing.
The frosting Place the chocolate in a microwave-safe bowl and microwave at medium power for 1 1/2 minutes.
Open the microwave door and stir the chocolate.
Close the door and microwave again at medium power for another 1 1/2 minutes.
Stir the chocolate, and if it is not yet melted and smooth, microwave again at medium power for another minute.
Pour the chocolate into a large bowl and let it cool to room temperature.
Add the sour cream, 6 tablespoons jam, the corn syrup, eau de vie, and 2 teaspoons vanilla to the chocolate.
Beat on medium speed with an electric mixer until the mixture is smooth, fluffy, and light in color, about 3 minutes.
Beat in the butter, 1 tablespoon at a time, until well combined.
The frosting may be prepared up to 2 hours ahead.
Let it stand at room temperature until ready to use.
To assemble the cake Place one cake layer on a platter.
Spread 2 tablespoons of the raspberry jam over the cake.
Spread 1/2 cup of the frosting over jam.
Repeat with a second cake layer, spreading 2 tablespoons jam over it, followed by 1/2 cup of frosting.
Top with the last cake layer.
Spread the remaining 2 tablespoons of the jam on top, followed by the remaining frosting over the top and sides of the cake.
Generously sprinkle the crushed wafers on top of the cake.
Arrange the raspberries in concentric circles on top of the cookie crumbs.
This cake can be prepared one day in advance.
Cover with a cake dome and refrigerate; let the cake stand at room temperature 1 hour before serving.
Chef
