John Chocolate and raspberry are a wonderful combination for any cake or slice, and this cake is no exception to that rule.
A 4 layer chocolate cake iced with a beautiful raspberry buttercream, topped with a rich dark chocolate sauce and you have a really amazing decadent cake. The raspberry buttercream provides a rich accompaniment to the chocolate cake. Served with additional raspberries provides an extra burst of flavour to offset the sweetness.
This is a special cake that not only looks great but tastes fantastic as well. This is a real crowd pleaser and you will be asking for a second piece before you have even finished the first.
This cake does take a while to make, so be sure to set aside an appropriate amount of time so you are not rushed and you finish the cake as it deserves.
| Prep Time | 90 minutes |
| Cook Time | 75 minutes |
| Servings |
slices
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Ingredients
Chocolate Cake
- 200 g dark chocolate chopped
- 250 g Butter softened
- 2 1/2 cups Brown Sugar firmly packed
- 6 Eggs
- 2 cups Self-Raising Flour
- 120 g Almond Meal
- 1/2 cup cocoa powder
- 2 cups water
Raspberry Buttercream
- 300 g Raspberries use frozen
- 500 g Unsalted Butter
- 1 kg Icing Sugar
- 300 g White Chocolated use premium chocolate, melted
Chocolate Sauce
- 100 g dark chocolate chopped
- 1/2 cup Thickened Cream
- 2 tbsp Brown Sugar
Ingredients
Chocolate Cake
Raspberry Buttercream
Chocolate Sauce
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Instructions
- Preheat oven to 160°C (fan forced).
- Grease and line with baking paper 2 x 20cm springform round baking tins.
Cake
- In a saucepan over low heat, add dark chocolate and water and cook while stirring until chocolate melts and mixture is smooth (about 5 minutes).
- In a large bowl, use an electric mixer to beat butter and brown sugar until pale and creamy.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, almond meal and cocoa
- In alternating batches, add the flour mixture and the chocolate mixture to the butter mixture. Stir with a wooden spoon after each addition until just combined.
- Divide the mixture evenly into the 2 prepared baking tins.
- Bake for 1 hour 15 minutes or until skewer inserted into the centre of the cake comes out clean. Set aside for 15 minutes to cool down before turning out onto wire rack to cool completely
Raspberry Buttercream
- Place raspberries in a saucepan over low heat and cook for about 5 minutes until raspberries are softened.
- In a small bowl or jug, create a raspberry puree by straining the raspberries into a bowl through a fine sieve. Push as much pulp through the sieve as possible.
- In a separate bowl, beat the unsalted butter with an electric mixer until pale.
- Gradually add icing sugar to the butter, beating well after each addition.
- Add the raspberry puree and beat to combine
- Add the white chocolate and beat until well combined. Melt chocolate in microwave at 50% level, stirring after each 30 second interval. Do not leave for a long time in the microwave as it is very easy to burn white chocolate.
- Add a few drops of pink food colouring and beat well to combine.
Cake Assembly
- Using a serrated knife, trim each cake until flat and even width, if required.
- Cut each cake into 3 equal layers.
- Place first cake layer on a serving plate and spread with buttercream. Continue layering with cake layers and buttercream.
- Spread buttercream over the top layer and sides of the cake.
- Place cake in refrigerator for approx 60 minutes to chill.
Chocolate sauce
- In a small saucepan over low heat, combine chocolate, cream and sugar. Cook for about 5 minutes until chocolate melts and mixture is smooth. Set aside to cool for about 20 minutes
- Pour the chocolate sauce over the chilled cake until it begins to drizzle down the side of the cake. Smooth the chocolate sauce over the top of the cake with an offset spatula.
- Return cake to the refrigerator to chill and let the chocolate sauce set before serving
