Okay hi. I know it’s been a while…I’ve been busy! Kinda. Maybe just lazy. Sooooo anyways today was my dad’s birthday. As you know from my Father’s Day flourless brownies post, he loves chocolate almost more than life itself. So naturally, I made the darkest chocolate cake I could find with rich chocolate frosting and a raspberry filling. Ummmmm yes. It just as good as it sounds, maybe better. Okay, it took forever. Like, literally hours. (As if I was doing anything else today…lalala) But it was soooo incredibly worth it. I would absolutely make it again. Regardless of the blood, sweat and tears that were involved. Okay maybe not blood. But there was certainly sweat (chopping chocolate is HARD and it was HUMID, okay) and there were almost, kinda tears. Okay so just sweat. My point is, it took a long time and there was a lot of “doing” involved. As in, taking care of three separate recipes. ALL IN ALL this was a lot of work, but I did appreciate the outcome. Heads up: prepare yourself for a lot of cake preparation pictures, I got a little camera happy. I was working on this all day, after all. This cake was my pride and joy!
This chocolate cake is aaabsolutely diviiiine. It is incredibly moist (ew I hate this word, but it is the most applicable…sorry), rich, and all in all, awesome. I found the recipe for the cake itself on food.com (I have no idea, thanks Google) and the recipe for the frosting and the raspberry filling on Smitten Kitchen (shocking, I know). I altered the recipe slightly to make three layers instead of just two, and I halved the frosting recipe so I could use the raspberry deliciousness between the layers and adapted it slightly. Here’s what I did:
Step 1: CAKE
Preheat the oven to 350.
3 c. sugar
2 1/2 c. flour
1 c. baking cocoa
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. milk
3/4 c. vegetable oil
3 tsp. vanilla
1-1 1/2 c. boiling water
First of all, grease and flour three 9″ baking pans. I only had two 9″ ones and two 10″ ones, so I had to wait for the first two to come out and cool before I could do the last one. But that’s beside the point. If you have three, lucky you! In a large bowl, mix together the dry ingredients. Add the eggs, milk, oil, and vanilla and beat with an electric mixer until smooth. Afterwards, stir in the boiling water by hand. Since I had to wait for the first two layers to be done before I could even think about the last layer, I had to separate some batter so that I only put boiling water in the portion that I was just about to bake. I eyeballed about a third of it, put it in a separate bowl, and set it aside. After you mix in the water, the batter may seem like it’s a little too thin. It’s not! I promise! I was worried too (I mixed in about 1/2 c. per layer) because it seemed like it was a little too runny, but the cake turned out great, so the boiling water clearly does something right. Bake for 30-35 minutes (32ish was perfect for me) and let the cake cool on a wire rack.
Step 2: RASPBERRY FILLING
18 oz. frozen raspberries, thawed (I used 1 1/2 12 oz. bags and it was the perfect amount)
1/2 c. sugar
2 tbsp. cornstarch
Puree the berries in a blender, food processor, or whatever gadget you happen to have that chops/blends/purees. Strain the puree into a saucepan (to remove as many seeds as possible) and add sugar and cornstarch, heating over medium heat until it comes to a boil, stirring constantly. Once the mixture thickens, take it off the heat and let it cool.
Step 3: FROSTING (my personal favorite)
1/2 lb. (8 oz.) semisweet chocolate, finely chopped (I used about a cup and a half of chocolate chips, but baking chocolate works great too I’m sure)
1/2 c. heavy cream
1 tbsp. sugar
1 tbsp. honey (the recipe called for light corn syrup, this is all I had and it worked beautifully)
2 tbsp. unsalted butter
Heat cream, sugar, and honey over medium-low heat until it comes to a boil, whisking until the sugar is completely dissolved. Remove from heat and add the chopped chocolate, whisking together until the chocolate is completely melted and the mixture is smooth. Cut the butter into pieces and add to the pan, stirring until the butter is melted throughout. Transfer the frosting to a separate bowl so it can cool, stirring occasionally. In order to speed up the cooling process (since, of course, I am extremely impatient), I stuck the bowl in the fridge for a few minutes, pulling it out every once in a while to stir. Don’t leave it in there too long or the frosting will harden too much to spread!
Once the layers are out of the oven and cooled, put them on top of one another with half of the raspberry filling spread between each layer.
Cover the whole outside of the cake with the beautiful chocolate frosting (it should be juuust the perfect amount) and there you have it! A beautiful, triple layered masterpiece.
Happy birthday to yooooou, Dad.
Not that I’m superstitious or anything, but frankly I’m a little surprised I made it through this cake-making process on a Friday the 13th without any disasters. Yaaaay