Raspberry Chocolate Cake V1.1

Another week, another birthday cake, except this one wasn’t a themed cake, just a plain cake. Whew! Deep breath.

Today is my son Dan’s birthday. This summer I made Grace’s “Galaxy Cake” and Vivian’s “Princess Aurora “ and Mommy Frances’ “Snow White Cake.” Today was just plain Daddy Dan’s birthday cake. Let me say up front, there is and has never been anything “just plain” about Dan. I don’t have adequate adjectives to describe what a fantastic person, father, husband and son he is.

The cake is my Extreme Chocolate Cake, which is everyone’s favorite. This time I frosted it with marshmallow frosting (my favorite.) A light dusting of freeze dried raspberry powder added a nice tart contrast to the cake and frosting. I made the 10” Round Cake size which perfected filled three 8” cake pans. Wrapping them with wet cake pan strips kept the cakes from doming.

The filling between layers was home made raspberry jam. I piped a ring of buttercream to dam the raspberry filling in place. I used the rest of the buttercream to crumb coat the cake. (Not the smoothest crumb coating. It was fixed after setting in the fridge for a while.)

This is Version 1.1 because after I baked the cakes QC asked if I put jammy bits into the cake. What a great idea, a couple of hours too late, but never fear, there will be another chocolate cake and will certainly have jammy bits included in the batter!

Extreme Chocolate Cake

(Sorry, this blog software doesn’t let me create nice columns.)

INGREDIENTS

Cake 10” ROUND CAKE

9” ROUND CAKE                                    Or 11”x15” or          HALF Sheet Cake (18”X13”

  • 2 cups white sugar                                3                                  4
  • 1 3/4 cups all-purpose flour                   2 2/3                            3 ½
  • 3/4 cup unsweetened cocoa powder        1 ¼                              1 ½
  • 1 1/2 teaspoons baking soda                  2 ¼                              3
  • 1 1/2 teaspoons baking powder              2 ¼                              3
  • 1 teaspoon salt                                     1 ½                              2
  • 2 eggs                                                  3                                  4
  • 1 cup milk                                             1 ½                              2
  • 1/2 cup vegetable oil                             ¾                                 1
  • 2 teaspoons vanilla extract                     3                                  4
  • 1 cup boiling water                                1 ½                              2

 

Frosting

  • 3/4 cup butter
  • 1 1/2 cups (125g) unsweetened cocoa powder
  • 5 1/3 cups confectioners’ sugar 624g (1c confectioners sugar = 117g)
  • 2/3 cup milk
  • 1 teaspoon vanilla extract

 

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. (SEE QTY FOR 10” CAKES, AND SHEET CAKES)
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly (1000g in each 9” cake pan) into the two prepared pans. (For cupcakes, portion ¼ scant cups in each cupcake paper.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205 internal temp. Cool for 10 minutes before removing from pans to cool completely.
  4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency. (This recipe will frost 36 cupcakes.)
  5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

 

NOTES

  1. Do NOT let the internal temp exceed 210 deg F or the cake will be overdone.
  2. Fill cupcake papers 2/3rds full. This will allow space for the cupcakes to expand and create a nice domed shape.

Marshmallow Frosting

INGREDIENTS

  • 2 egg whites
  • 5 tablespoons cool water, plus more for the double boiler
  • 1/4 teaspoon cream of tartar
  • 1 1/3 cups granulated sugar
  • 2 egg whites, room temperature
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

METHOD

  1. Pour about 2 inches of water into a saucepan to create a double boiler. Bring the water to a gentle simmer.
  2. In a clean, grease free large mixing bowl, combine 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Place the bowl over the simmering water. Turn off the heat. Use an electric hand beater to whip the mixture. Do not leave mixture unattended and do not stop beating any time during this process.
  3. After about 3 minutes, remove the bowl from the heat and quickly take the temperature of the egg whites. They need to reach 140 degrees F. If the mixture is less than 140 degrees F put the bowl back over the water and resume beating until they are finished, an additional 2 to 3 minutes.
  4. Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluff. Allow the frosting to cool. Frost and serve immediately

1 thought on “Raspberry Chocolate Cake V1.1

  1. Pingback: Snow White Themed Birthday Cake | aBatteredOldSuitcase

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s