It is the drip for me! This cake is for chocolate lovers with a twist of fruit!
Dark chocolate cake layers are filled with a delightful vanilla buttercream and raspberry preserve. The whole cake is topped with a dark chocolate ganache, freeze dried raspberries and chocolate chards.
How to melt chocolate correctly
The right way to melt chocolate is to chop it in small pieces and add some coconut oil for shine. Melt 2/3 of it in a microwave safe dish in the microwave in 30 second bursts. Stir it after each burst. When the chocolate has melted fold in the rest of the chocolate and stir until it has melted completely. This is called tempering chocolate and prevents it from blooming. Blooming is when the chocolate fats are crystallizing on the outside and the chocolate begins to look white.
When the chocolate is tempered you can fill it into chocolate molds. This is how I made the little flowers or you can spread it on a piece of parchment paper and let it set. Then cut it or break it into small pieces to make chocolate chards.
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Raspberry Chocolate Cake
3/4 cup (85 g) cocoa powder
1 cup (240 ml) boiling hot water or hot coffee
1 1/2 cups (300 g) white sugar
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 3/4 cups (210 g) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter milk
2 large eggs
For the vanilla buttercream:
1 1/2 cups (340 g) butter, softened
1 tablespoon vanilla
1/2 teaspoon salt
4 cups (500 g) powdered sugar
3 tbsp vanilla instant pudding, optional
3 tbsp milk
For the chocolate ganache:
1 cup (170 g) semi-sweet chocolate, chopped or chips
1/2cup (120 ml) heavy cream, hot
Check out my Nutella Chocolate Cake tutorial while this one is in the making
To make the chocolate cake prepare three 8 inch baking pans with parchment paper and grease them. Preheat the oven to 350 °F. Into a big mixing bowl combine butter milk, vegetable oil, vanilla and eggs. Mix it until well combined and there are no lumps of egg left. Into another bowl combine flour, cocoa powder, sugar, leaving agents and salt. sift dry ingredients on top of wet ingredients. Mix it with a hand mixer until smooth for about 1 to 2 minutes. Slowly pour hot water over the mixture and mix it until it is mixed in.
Divide the batter between three cake pans and bake it in the preheated oven for 25 to 30 minutes. If you are using bake even strips add 10 minutes to the baking time. Check the doneness with a wooden skewer. When the skewer comes out clean of with a few moist crumbs it is done. Let it cool in the cake pans for about 10 minutes. Then remove the cake pan and let the layers cool on a wire rack completely
For the frosting mix softened butter it until fluffy and whiter in color. Add vanilla and salt. Mix until well combined. Mix in powdered sugar little by little until smooth. Then whip it for about 2 minutes until it has a fluffy consistency. Alternatively you can mix instant pudding powder with milk and let it set for 3 minutes until it has thickened. Whip it with a whisk until smooth and fluffy. Mix it in the buttercream. If you want to omit the instant pudding just add heavy cream or milk until the desired consistency.
To decorate the chocolate cake place one cake layer on a cake plate. If it has a dome cut it even. Then spread 1/3 cup of the frosting on top. Smooth it out and add some raspberry preserve filling. Top it with the second cake layer and add some butter cream and raspberry filling. Add the last cake layer. Then cover the whole cake with a thick layer of frosting and smooth it out. Let it chill in the fridge while making the ganache for at least 20 minutes.
For the ganache add chopped dark chocolate in a medium sized bowl and pour hot heavy cream over it. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Let it come to room temperature before using.
Pour the chocolate ganache over the chilled cake and use a cake spatula to spread it over the edge so it creates drips. While the ganache is still soft add your favorite decoration like fresh raspberries, crushed up freeze dried raspberries or chocolate chards.
Let the cake chill after applying the chocolate ganache so when you cut it it won't smear as much and you get clean cake slices.
If you want to pipe swirls on the cake I would recommend to add about 1/2 cup or more of powdered sugar to the frosting used for that. So first cover the cake with frosting and then use left over frosting mixed with more powdered sugar to pipe swirls. If it is too soft still place it in the fridge for about 10 minutes, whip it up and then try again.
To make the chocolate decoration simply melt chocolate with coconut oil or shortening and pour it over a parchment paper. Let it set and then cut it with a knife or break it apart for a more rustic look.