So here I am back with a cake! And I can say this cake is super yummy! Every single part of the cake is simply delicious...
My boyfriend's sister asked if I would make a cake with her, she wanted to give it as a birthday present for her boyfriend's sister. I'm really happy it turned out this nice! And we had a really nice evening together, with a few glasses of wine of course :)
Only shame is that I didn't get pictures of the pretty layers of pink and brown, but I will try to make more pictures of the layers later on!
I think any raspberry & chocolate combination lover will die and go to heaven after tasting this cake.
The raspberry buttercream is the best I've ever tasted. I made french version which has egg yolks, I think it makes it really smooth and luxurious. But then it is french after all! I used the same chocolate cake recipe as in the strawberry quark cake - there is no need to look for a better one, I love it and it's so easy to make.
I have to say I have been absolutely exhausted lately. I think it has been the weather changing plus constantly baking, plus often getting up between five and six in the mornings. Although I like baking, it is fairly physical so it gets to you after standing and concentrating on lots of details all day long. Something I have to get used to I guess. It's also the first spring living in Holland, so all the new plant 'dust' is giving me hayfever already! I'm looking forward to July when I get it worst!
But I'm soooo happy it's been warm and sunny here lately. Once our garden starts to look like proper garden I will post pictures, luckily everything is growing fast so it shouldn't take long.
Chocolate sponge cake
50 g pure cocoa powder
6 tbsp boiling water
3 eggs
4 tbsp milk
175 g flour
2 tsp baking powder
100 g butter
300 g caster sugar
Preheat the oven to 180C. Grease a 20-22 cm springform tin and line with baking parchment.
Put the cocoa powder and boiling water into a large bowl and mix well to make a smooth paste.
Add rest of the ingredients and mix until just combined. Pour the mixture into the prepared tin and bake until well risen and shrinking from the sides, about 45-50 minutes, depending on what size tin you are using.
Cool the cake on a cake rack. When completely cooled down, cut the cake into three even layers with a serrated knife, and put one layer for the base in the same, cleaned springform tin.
Raspberry mousse
3 dl heavy cream
125g pureed raspberries
4 gelatin leaves
0,25 dl whole milk
0,5 dl caster sugar
Soften the gelatin leaves in a large bowl of cold water for 5-10 minutes. Whip the cream with the sugar, but leave it slightly more loose as you would normally whip. Puree the raspberries. Bring the milk into boil, and take it off the heat. Melt the gelatin leaves in the hot (but not boiling) milk and mix until combined. Add the pureed raspberries into the whipped cream. Then pour milk+gelatin mixture slowly into the raspberry cream while mixing at the same time. Pour over the chocolate sponge, and add a second layer of chocolate sponge cake.
Chocolate mousse
3dl heavy cream
175g dark chocolate
105g whole milk
3 gelatin leaves
1 tsp vanilla
Prepare the cream, milk+gelatin in the same way as we did with the raspberry mousse. Cut the chocolate into small pieces and put into a bowl. Pour the hot milk+gelatin over, let stand for few minutes, mix until smooth. Carefully add the whipped cream into the chocolatemilk and mix until combined and even in colour. Pour over the second layer of chocolate cake, and finish off with the third layer of cake. Place in fridge over night, or at least for about 4 hours, until the mousses have set.
Raspberry buttercream
150g sugar
40 g water
60 g egg yolks
190 g butter, softened
1tsp vanilla
seedless raspberry jam
red food colour (optional)
Combine the sugar and water in a saucepan.
Bring to a boil while stirring to dissolve the sugar.
Continue to boil until the syrup reaches a temperature of 115 C. While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
Pour the syrup very slowly (in a thin stream) into the beaten yolks while whipping constantly.
Continue to beat until the mixture is completely cool and the yolks are very thick and light.
Whip in the butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in the vanilla, and add raspberry jam to your taste. I added red food colour as well to get a deeper colour of pink.
If the icing is too soft, refrigerate it until it is firm enough to spread over the cake.
Decorate with whipped cream stars and fresh raspberries!
Enjoy!
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