Chocolate and raspberries go together so well, it’s hard to imagine the combination will ever go out of fashion; The deep richness and bright sweetness balance each other beautifully.This cake uses freeze dried raspberries in an Italian meringue buttercream to add both powerful sharpness and smooth creaminess, and everything is finished off with a brittle dark chocolate collar. Truly a celebration of contrasts, this cake will excite your palate with every bite!
Prep Time1hr
Cook Time1hr
Total Time2hrs
Course: Dessert
Cuisine: British
Servings: 16
Calories: 599kcal
Ingredients
Chocolate Cake
255gplain flour
450gsugar(castor)
90gcocoa powder
2teaspoonsbaking powder
1½teaspoonsbaking soda
1teaspoonsalt
1teaspoonespresso powder
1cupmilk
½cupvegetable oil( or canola oil)
2eggs
2teaspoonsvanilla extract
1cupwater(boiling)
Raspberry Italian Meringue Buttercream
5egg whites
1/4cupsugar(caster)
1cupsugar(caster)
1/4cupwater
450gunsalted butter(room temperature)
50gfreeze dried raspberry powder
Chocolate Collar
200gdark chocolate(chopped)
Instructions
Chocolate Cake
Preheat oven to 180 °C/160 °C fan. Spray two 6-inch cake pans with oil, then line with baking parchment.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk thoroughly to combine and ‘sift’, using your paddle attachment.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for about 50 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Raspberry Italian Meringue Buttercream
Separate 5 eggs whites into the bowl of a stand mixer, and whisk slowly until they become foamy. Add the 1/4 cup of sugar gradually, continuing to whisk until stiff peaks.
Boil 200g of sugar and 1/4 cup water over medium-high heat, without stirring, brushing down the sides of the pan occasionally, until it reaches 118 °C.
Beat the meringue on high, as you pour the hot syrup down the side of the bowl in a steady stream. Continue to beat for about 10 minutes, until the outside of the bowl is at room temperature.
Gradually add the butter in small pieces. Once smooth and creamy, add the freeze dried raspberry powder and beat through to combine.
Chocolate Collar
Melt the chocolate completely in a microwave, or over a bain-marie, then allow to cool a little before using.
Spread/splatter/pipe the chocolate onto a long strip of baking parchment or greaseproof paper. Carefully wrap around a chilled cake and leave to set up completely in the fridge before attempting to remove the paper. Use a hot knife to trim away any excess chocolate.
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6 comments
I. Love. Chocolate. ?
I wouldn’t trust a person who didn’t! XD
I know, right?! ?
Awesome recipe………love it
Wow! That is absolutely beautiful!
Thanks Emma, one does one’s best 😉