Raspberry season is almost over, but not until you’ve made this cake. I actually baked this at the beginning of the season, but I’ve been so busy that it hasn’t made it to the blog until now!
So Delaney’s and my anniversary is on July 13th. Every single year, neither of us remember it on the actual day. I usually get a text from either my mom or Kimmy saying Happy Anniversary and all I can think in the moment is that, the bakery’s anniversary isn’t until September, what is this text all about? Haha! Shows how busy I am during the month of July! Luckily, neither Delaney or I am very sentimental so we don’t give each other a hard time. We like to celebrate the day we met, which is something we always remember. So we just laugh every year on our wedding anniversary when we don’t remember.
But, I was thinking of Delaney when I created this cake recipe. He loves raspberries and chocolate so I baked this cake for him a week or so after our anniversary. I made a raspberry compote for the filling and I used Chocolate Ganache in the frosting to make a very light chocolate frosting which pairs nicely with the raspberries without being overwhelming.
Chocolate Raspberry Cake
Makes 3 layer 6-inch cake
5 ounces organic raspberries
71 grams (1/4 cup plus 1 tablespoon) organic cane sugar
1/4 cup water
3 organic large egg whites
1/2 cup (113 grams) organic salted butter, softened
198 grams (3/4 cup plus 2 tablespoons) organic cane sugar
1 teaspoon organic vanilla extract
1/2 cup organic milk
170 grams (1 cup plus 3 tablespoons) cake flour
3/4 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup (170 grams) organic salted butter
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
43 grams organic
To make the filling: In a small saucepan, add the raspberries, cane sugar, and water. Put over medium heat and heat until sugar dissolves, stirring occasionally. Continue to heat until the mixture has reduced by about half. Remove from heat and place in the fridge.
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk starting on low. The egg whites will turn frothy, gradually increase the speed until you’re at full speed and whisk until stiff peaks form. Transfer the egg whites to a separate bowl, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl from the egg whites, no need to wash), add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the milk and mix on low until combined, scrape down the sides of the bowl and mix again.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Turn the mixer on low, and slowly add the cake flour until completely combined. Scrape the sides of the bowl and continue to mix on low until completely combined.
Remove the bowl from the stand mixer and add in half the egg whites. Fold with a spatula and combine completely, then add in the remaining half and fold to combine completely until you have a smooth cake batter. Transfer the batter to the prepared cake pans, they should weigh about 215 grams each.
Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and Chocolate Ganache. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy, scraping down the sides of the bowl as needed.
On a cake stand or spinner, add the first cake layer. Add a small amount of frosting to a piping bag with no tip, cutting just a small hole. Frost a thin layer of frosting on the first cake layer, then pipe a boarder of frosting around the side with the piping bag. Place half the filling into the center and spread evenly. Top wit the second cake layer and repeat this process. Frost the rest of the cake and leave the top looking rustic by only smoothing the sides.
Store in an airtight container in the fridge for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!