I had a request for a repeat of the Dark Chocolate Strawberry Jam Cake I baked last March for Jenna’s birthday. Except, this time the request was for raspberry, specifically my homemade raspberry sauce.
Request granted.
Mission accomplished.
Cravings satisfied.
Smiles all around.
Chocolate Raspberry Layer Cake.
Chocolate Raspberry Layer Cake
Rich Dark Chocolate Cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. sea salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
1½ tsp. vanilla extract
Preheat oven to 350. Grease and flour two 9-inch baking pans or three 6-inch pans.
Stir together all dry ingredients to a large bowl.
Add eggs, milk, oil, and vanilla and beat on medium speed until well incorporated.
Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean.
Cool in pans for 10 minutes. Remove cakes from pans to a wire racks and let to cool completely.
Raspberry Sauce:
24 oz. mixed fresh raspberries
1 1/2 cups cane sugar
juice and zest of 1 Meyer lemon
1 Tbs. Absolut Raspberri Vodka**
pinch of salt
Gently coat the berries with sugar and allow to macerate for about 10 minutes. Add remaining ingredients. Cook on low to medium heat 30-35 minutes, breaking down the berries with the back of a wooden spoon to allow and assist them in releasing juices every once in a while. They will start out bubbling, but reduce to a simmer. The jam is done once the pectin coats the back of the spoon.
Transfer to mini mason jars and allow to cool and set.
Chocolate Buttercream Frosting:
1 cup salted butter, room temperature (2 full sticks)
3 cups powdered sugar
1 cup unsweetened cocoa powder
1/2 cup cream
2 tsp. vanilla extract
Using a stand or hand mixer, beat the butter until soft. Sift in the powdered sugar and cocoa powder and continue mixing. Add the cream and vanilla and beat until smooth.
Place first layer of cake on cake plate. Spread about ½ cup of frosting on top in an even layer.
Then top with a thick layer of raspberry sauce.
Add the second layer of cake, cover in raspberry sauce, then the third layer on top and frost the outside of the cake.
Top with fresh raspberries and any extra chocolate frosting.
