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Chocolate raspberry layer cake
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Prep Time:
50 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Indulge in a decadent chocolate raspberry layer cake for the ultimate dessert experience!
Ingredients:
  • 200g dark chocolate, coarsely chopped
  • 250g butter, softened
  • 550g brown sugar
  • 6 Free Range Eggs
  • 300g self-raising flour
  • 120g almond meal
  • 50g cocoa powder
  • 300g frozen raspberries
  • 500g unsalted butter, softened
  • 1kg icing sugar mixture
  • 300g white chocolate, melted, cooled
  • Pink liquid food colouring
  • 100g dark chocolate, chopped
  • 125ml thickened cream
Instructions:
  • 1. Preheat your oven to 160C and prepare two 20cm round cake pans by greasing and lining them with baking paper. 2. In a saucepan over low heat, combine the chocolate and 2 cups (500ml) of water. Stir and cook for 5 minutes or until the chocolate melts and the mixture is smooth.
  • With an electric mixer, whip together the butter and sugar until light and fluffy. Gradually add the eggs one by one, ensuring each addition is well incorporated. In a separate bowl, mix together the flour, almond meal, and cocoa. Alternately add the flour mixture and chocolate to the butter mixture, stirring with a wooden spoon until just combined. Pour the batter into the prepared pans and bake.
  • Bake for 1 1/4 hours or until a skewer comes out clean when inserted into the centers of the cakes. Allow to cool for 15 minutes, then transfer the cakes onto a wire rack to cool completely.
  • To prepare the buttercream, gently heat the raspberries in a saucepan. Stir occasionally and cook for 5 mins until the raspberries are softened. Strain the mixture through a fine sieve into a small bowl, pressing with a spoon to extract all the pulp. Let it cool completely before using.
  • Cream the butter with an electric mixer until pale. Gradually incorporate the icing sugar, beating thoroughly after each addition. Mix in the raspberry puree, followed by the white chocolate, until fully combined. Finally, add a few drops of pink liquid food coloring and mix until evenly incorporated.
  • With a long serrated knife, gently trim the top of each cake to remove a thin layer. Then, evenly slice each cake into 3 equal layers, each about 2cm thick.
  • On a serving plate, stack the cake layers, spreading buttercream between each layer. Coat the top and sides of the cake with the remaining buttercream. Chill the cake in the fridge for 30 minutes before serving.
  • In a small saucepan over gentle heat, blend together the chocolate, cream, and sugar, stirring continuously for 5 minutes until the chocolate is melted and the sauce is silky. Allow it to cool to room temperature before using.
  • Drizzle the chilled cake with chocolate sauce until it cascades down the sides. Chill in the fridge for 15 minutes. Slice into wedges before serving.

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