Rich Chocolate Raspberry Cake with Raspberry-Infused Frosting скачать в хорошем качестве

Rich Chocolate Raspberry Cake with Raspberry-Infused Frosting

Decadent, yet refreshing, this chocolate raspberry cake is a must-try! Moist dark chocolate cake layers, fresh raspberry filling, and a raspberry-infused chocolate buttercream come together in this stunning cake recipe. Recipe: https://sugarspunrun.com/chocolate-ra... Ingredients Cake 1 ¾ cups all-purpose flour (220g) 1 cup granulated sugar (200g) 1 cup light brown sugar, firmly packed (200g) ¾ cup dark cocoa powder (75g) 1 ½ teaspoons baking soda ¾ teaspoon table salt ⅔ cup neutral cooking oil (155ml) ½ cup unsalted butter, melted (113g) 2 large eggs, room temperature preferred 2 teaspoons vanilla extract 1 cup buttermilk, room temperature preferred (236ml) ½ cup very hot/boiling water or hot coffee (118ml) Raspberry Filling ½ cup granulated sugar (100g) 3 Tablespoons cornstarch 3 cups fresh or frozen raspberries (340g) 3 Tablespoons water 1 ½ Tablespoons lemon juice Raspberry Frosting 1 cup unsalted butter, softened (226g) 3 cups powdered sugar (375g) ⅔ cup natural cocoa powder (65g) ⅛ heaping teaspoon salt ⅓ cup raspberry filling, from above (94g) 1-2 Tablespoons heavy cream, as needed Ganache drip for decorating, optional:    • How to Do a Chocolate Drip on a Cake   Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 3 8” cake pans (Affiliate Link): https://amzn.to/3ghsWEW Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Kitchen scale (Affiliate Link): https://amzn.to/2EtNmUe Instructions 00:00 Introduction Cake 00:21 Preheat oven to 350F (175C) and line the bottoms of three 8” round cake pans with parchment paper and grease and flour the sides. Set aside. 00:26 In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt. 01:15 Add oil and melted butter to flour mixture, stir until fully combined. 02:27 Add eggs and vanilla extract and stir until fully combined and batter is uniform. 03:03 Gradually add buttermilk, stirring until combined. 03:51 Slowly and carefully, add hot water or coffee, stirring until completely combined. Scrape sides and bottom of the bowl with a spatula to ensure all ingredients get incorporated. 04:36 Divide batter evenly into prepared cake pans and bake in preheated 350F (175C) oven for 24-25 minutes. When cakes are finished baking, a toothpick inserted into the center should come out completely clean or with a few moist crumbs. 05:25 Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edges to loosen from pans and carefully invert onto cooling racks. Allow to cool completely before decorating. 05:35 While cakes are cooling, prepare the raspberry filling. Raspberry Filling 05:45 In a small saucepan, combine sugar and cornstarch, whisk until combined. 05:52 Add raspberries, water, and lemon juice and stir together. 06:17 Heat saucepan on your stovetop over medium heat and cook, stirring constantly, until berries release their juices and mixture starts to bubble. This can take 5-10 minutes, do not increase your heat from medium, you want everything to heat slowly. 07:00 Continue stirring constantly and cook until thickened (this usually takes me about 2 minutes after the mixture begins bubbling). This mixture will appear to only slightly thicken, you’ll notice that when you pull your spatula through the mixture you leave a trail. 07:33 Transfer mixture to a heatproof container and allow to cool to room temperature before proceeding. Raspberry Frosting 07:50 In a large mixing bowl (or the bowl of your stand mixer with a paddle attachment) use an electric mixer to beat butter on low speed until smooth and creamy. 08:21 Add about half of the powdered sugar, cocoa powder, and salt and beat on low speed until well combined. 08:37 Gradually add remaining powdered sugar, mixing on low speed, until all sugar is added. 09:35 While mixing on low speed, add ⅓ cup of the raspberry filling, a heaping spoonful (about a tablespoon) at a time, until all filling is evenly incorporated. 10:06 Gradually add heavy cream as needed and stir until icing is a smooth, pipe-able consistency. Place frosting into a piping bag with a large open tip. Assembly 10:28 Once cakes are completely cooled, level cakes if needed. 10:48 Place one cake layer on serving platter. Spread a very thin layer of frosting over the top of the cake layer. Pipe a dam of frosting around the edge of the cake. 11:07 Spread half of your remaining raspberry filling inside the piped dam. Top with the next layer of cake and repeat the process. 11:35 Top with the last layer of cake. Use the rest of the frosting to spread an even layer around the sides and top of the cake. (I like to do a crumb coating on the cake and refrigerate for 15 minutes before doing the final layer of frosting). If desired, follow my instructions (linked in the ingredients above) for adding a ganache drip. Ganache drip for decorating 12:44 For best results, chill cake in the refrigerator for at least 30 minutes before slicing and serving.