Chocolate Raspberry Cake
Ingredients that you will need:
- 1 c water or coffee
- 120g (8.5 tbsp) cold unsalted butter, cut into cubes
- 40g (1/3 cup) high quality cocoa powder such as Valrohna
- 50g (1/2 cup) cake flour
- 300g (2 2/3 c) unbleached all-purpose flour
- 1 tsp baking soda
- 440g (2 cups) granulated sugar
- 2 eggs, whole
- 2 egg yolks
- 1/2 c buttermilk
- 2 tsp vanilla paste/extract
- 1 batch Chocolate Truffle Swiss Meringue frosting (below)
- 2 pints of fresh raspberries
- 4 oz semi-sweet chocolate bar, shaved into curls
Preheat your oven to 300F. Line the base of your cake pan with parchment paper, and with a bakers spray lightly coat the base and sides of the cake pan. Set aside.
Place a small sauce pan on your kitchen scale and tare it (zero it out), add in the butter until it reads 120g. Tare it out again add in cocoa powder until it reads 40g. Add in one cup of water and place the pan over medium low heat until the butter is melted. Whisk until well combined. Pour into the bowl of your stand mixer, on a low speed whisk to cool slightly while you prepare your dry ingredients.
Place a 3 quart bowl on your kitchen scale and tare it out to 0g. Add in cake flour until it reads 50g, tare it out add in the unbleached flour until reads 300g. Tare it out again and add the sugar until it reads 440g. Add in 1 tsp of baking soda, mix lightly with a fork and set aside. In a small bowl add in the eggs, buttermilk, and vanilla mix with a fork to combine.
The cocoa mixture should be cool turn off the mixture, add in half of the flour mixture, and half of the egg milk mixture. Whisk on medium for 1 minute. Turn off the mixer, scrape down the sides and add in remaining flour and egg mixture. On medium speed mix for 1 minute until well combined and smooth. Divide into the prepared cake pans. Bake for 35 minutes, rotate the pans front to back, left to right, and bake 15-20 min more until a toothpick inserted in center comes out clean.
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