CHOCOLATE + RASPBERRY = PURE BLISS ♥
For the chocolate cake, I used Ina’s recipe!
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Frosting adapted from Sweetapolita
Raspberry Swiss Meringue Buttercream
Yield: ~5 cups
5 large, fresh egg whites
1 1/4 cups sugar
3 sticks butter, cut into cubes and cool, but not cold
2 teaspoons pure vanilla extract
1/4 cup raspberry jam
pinch of salt
few drops pink food coloring
1. Add egg whites and sugar to mixer bowl, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.
4. Add vanilla and salt, continuing to beat on low speed until well combined.
5. Add raspberry jam to taste and blend until combined.
6. Add small amount of pink food coloring.
frost and assemble 2 cakes. Pour glaze on top once it has cooled.
Dark Chocolate Glaze
4 oz ghirardelli bittersweet chocolate chip
1/3 cup butter, at room temperature and cut into cubes
Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.