Chocolate-Raspberry Cake

Yesterday was my brother's birthday-another excuse to make a cake!  His wife told me he loves anything with a chocolate and raspberry combination.  That sounded easy enough, there are a lot of recipes for cakes with that combination.  

I decided to use one of Martha Stewart's recipes using bittersweet chocolate and fresh raspberries.  I've mentioned before that I really like making layered cakes for birthdays instead of other options such as sheet cakes, bundt cakes, or heaven forbid...cupcakes.  Don't ask, it's just me.  We grew up always getting a homemade layer cake for our birthdays, sitting around the table drooling at it, lighting the candles and waiting patiently to dig in.  It was such a treat.  Today, it is such a treat because hardly anybody makes them anymore.  I guess it's an old fashioned thing.  But I love making them.  And people love eating them.  

Nowadays, most recipes are multi-layered cakes, not just the two layers we use to make growing up.  So, I have four cake pans in my kitchen.  This recipe is three layers with a lovely homemade fresh raspberry filling between the layers.  You can't go wrong with Martha Stewart.  She knows her business.  Since this was a birthday cake, I ordered this festive cake topper from Amazon.  Every birthday cake deserves one of these, don't you think?

Cake

cooking spray

1-1/2 cup flour

1/4 cup Dutch-process cocoa powder

3/4 tsp. baking soda

1 tsp. course salt 

1-1/2 sticks unsalted butter, room temperature

1-1/4 cups sugar

3 large eggs, room temperature

1 Tbsp. raspberry liqueur such as Chambered or framboise (optional which I didn't use)

1 cup buttermilk, room temperature

4 ounces bittersweet chocolate (61% cocao), melted and cooled

Hershey's chocolate bar for garnishing on top of cake

1. Preheat oven to 350 degrees.  Lightly coat three 8-by-2-inch round cake pans with cooking spray.  Line bottom with parchment.

2.  In a large bowl, whisk together flour, cocoa, baking soda, and salt.  

3.  In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes.

4.  Add eggs, one at a time, beating well after each addition.  Beat in liqueur.

5.  Reduce speed to low and add flour mixture in three batches, alternation with buttermilk in two batches.  Beat to combine, scraping down sides of the bowl as needed. 

6.  Beat in melted chocolate.

7.  Divide batter evenly among prepared pans, smoothing tops with an offset spatula.  Bake, rotation pans halfway through from to back and top to bottom, until a tester inserted in center comes out clean, about 25 minutes. 

8.  Let cakes cool in pans on a wire rack for 10 minutes.  Run a small sharp knife around edges, then invert onto rack.  Remove parchment paper and let cool completely, about 25 minutes.  With a serrated knife, trim tops of cakes so they're level.  

Filling

4 packages (6 ounces each) fresh raspberries or a total of 6 cups
3/4 cup plus 2 Tbsp. sugar
pinch of coarse salt
2 tsp. fresh lemon juice

1.  While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan.

2.  Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes.  Continue to cook, stirring until mixture thickens and clings to spoon, 7-10 minutes more.  (You should have 1-1/3 cups)

3.  Let cool 30 minutes.  Stir in 2 cups raspberries, reserving the remainder to decorate the top of cake.

4.  Spread half of the filling over one cake.    

5.  Top with second layer; spread remaining filling over top.  Top with final layer, cut-side down.  

6.  Refrigerate, covered, at least 1 hour and up to overnight.  Spread frosting over top and sides of cake.  Garnish with remaining raspberries and shreds of a chocolate bar.  (Use a vegetable peeler to make chocolate curls, if desired)

Frosting

2-1/4 cups confectioners' sugar, sifted
1/4 cup Dutch-process cocoa powder
pinch of coarse salt
6 ounces cream cheese, room temperature
1-1/2 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate (61% cocao), melted and cooled
3/4 cup creme fraiche or sour cream

1.  Sift together sugar, cocoa, and salt.

2.  Beat cream cheese with butter on medium-high speed until smooth.

3.  Reduce speed to medium-low; gradually add cocoa mixture and beat until combined.  

4.  Pour in chocolate in a slow, steady stream.  Add creme fraiche.

5.  Beat until combined.  Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.  A perfect combination.