This past Valentine’s Day, I asked David what kind of cake he wanted. He told me, “I like that chocolate raspberry one.” I like that one too, but was also itching to try some new recipes. So I made another chocolate raspberry cake, this time with Swiss meringue buttercream (more on that later), espresso ganache, and more of that raspberry sauce from the original cake, because it’s just that good.
I never baked layer cakes until last year. My family wasn’t really into cake (often we’d just turn a carton of ice cream into birthday “cake” by decorating it with candy and sprinkles), so there wasn’t much reason to learn. While I think I’m still more of a pie person in general, I’ve started to find real enjoyment in making layer cakes. In a weird way it reminds me of planning a themed concert, which was one of my favorite parts of running a chamber music collective. We’d start out with a theme, and then try to think of different ways of representing that theme. Contrast was important, but all the components still had to make sense together. Other considerations included timing, instrumentalists available, and audience.
With layer cakes, you choose a general cake flavor, then the contrasting / complimenting ones. You have to plan when to make each component so that that everything will be ready at the same time. In my very limited experience, I’ve learned that it’s a 3 day process for me — bake the cake layers first so they can chill/freeze, then make all the components (frosting, filling, glazes etc.), and finally assemble everything and decorate. I’m sure it could be done in a single day, but I usually don’t have that much uninterrupted time; plus, it keeps me from burning out and getting lazy (which is when I tend to forget / drop things).
Anyways, if you got through all that cheesy analogy stuff, wow — thanks. You’re probably a good friend of mine or a family member, ha. So about this cake…
I’d been wanting to bake this particular chocolate cake for awhile as I’ve seen it raved about on The Vanilla Bean Blog, Hummingbird High, and a few other baking blogs. Also, it has coffee, which is never a bad thing in my book.
The consensus: this cake is a keeper. It’s moist and not too sweet, with a beautiful dark color from the cocoa + coffee combo and a rich chocolatey flavor. The other cake has a finer crumb and a nice buttery mouth feel, but this one is more moist. Let’s just say I’d make both of them again.
Buttercream: frosting is my least favorite part of cake (unless it’s cream cheese frosting) because it’s often so cloyingly sweet. So, I wanted to try making Swiss meringue buttercream, because it seems to be the preferred frosting for a lot of pro bakers — main reasons being it’s easy to work with and not too sweet. However, it’s also a bit finicky to make because you have to dissolve the sugar in the egg whites and make sure all the ingredients are the right temperature before combining everything. There are lots of articles about “how to fix buttercream” and “why your buttercream broke” etc. etc., so I knew I was in for a bit of a challenge.
Honestly, I didn’t have a lot of fun making this buttercream. I don’t own a stand mixer, so it took a LOOOOOOONG time to beat the egg white mixture with my handheld until it was cool enough to add the butter. I also made it the night before decorating (because that was when el bebe was asleep for the night and I’ve learned not to attempt lenghty-ish processes during the day), so I had to re-beat it the next day anyways. I found it difficult to keep at a good temperature for decorating because our kitchen was a smidge warm, plus I did get interrupted a few times by the infant child. So I had to keep refrigerating and re-beating and it got a little annoying. In the end it turned out ok — it was much less sweet than American buttercream. There are a ton of recipes out there, so next time I might try one with a higher proportion of egg whites to butter because I’d like to get it even lighter and silkier. Also, I’d probably borrow a stand mixer. And make it the day of decorating. Basically I need more practice and experimentation.
Ganache/Glaze: SO GOOD, and so easy. I had to freeze the leftovers so I wouldn’t eat it all with a spoon. I basically let it sit while I wrestled with the buttercream. Definitely not high maintenance. If I ever feel like making truffles, I’d fill them with this ganache.
Chocolate Cake with Raspberry Buttercream and Espresso Ganache
Makes one 2-layer, 8-inch cake
- 2 cups (200g) cake flour
- 2 cups (400g) granulated sugar
- 3/4 cup (69g) good cocoa powder (I used dutch processed)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken (I substituted 1T vinegar plus enough milk to equal 1 cup)
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed hot coffee (I used dark roast)
- Preheat the oven to 350F. Grease two 8×2 inch round cake pans. Line with parchment paper, then grease and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl and whisk to combine.
- In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Divide the batter between the prepared pans (it will be very liquidy) and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper. Note: these cakes are quite delicate, so I recommend refrigerating and then freezing the layers overnight before decorating so they will be easier to handle.
Use your favorite vanilla buttercream (this is a good start) with a few spoonfuls of raspberry sauce and/or food coloring to get your desired shade of pink.
Espresso Ganache / Glaze
Makes one cup
- 6 ounces bittersweet chocolate, broken into 3/4 -inch pieces
- 3/4 c (6 oz) heavy cream
- 1/2 teaspoon instant espresso powder
Put the chocolate in a heatproof bowl. In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat (this can also be done in the microwave). Add the espresso powder and stir to dissolve. Pour the hot cream over the chocolate and let stand for several minutes. Stir the chocolate until melted and smooth. Let the ganache stand at room temperature until firm enough to spread.
Make one portion of the recipe here.
- Allow cake rounds to chill completely. Level if necessary.
- Set one layer on a cake round or platter and spread with a layer of ganache (you can be fairly generous, though reserve at least 1/3 cup or so if you want to glaze the top and sides), topped with a layer of raspberry sauce (leave a thin border around the edge so your fillings don’t seep out from the weight of the top layer).
- Set the other layer on top; spread a thin layer of buttercream over the top and sides. Chill for at least half an hour before spreading a heavier layer of frosting over the entire cake.
- Chill again for at least half an hour before adding ganache drips along the sides and spreading it over the top (you will need to gently heat the ganache to get it to a glaze consistency — this was about 20 seconds in the microwave for me). Style Sweet CA has a great tutorial on drippy cakes.
- Garnish as desired (I used fresh raspberries, cocoa nibs, and crushed pistachios). Chill if not serving right away, but serve at room temperature with plenty of raspberry sauce. Cake keeps well in the refrigerator for several days.