Chocolate Raspberry Cake

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I have blogged so many of these versions, and this is the best one, hands down (the chocolate cake recipe itself could be swapped out because there are so many good ones, but this version gives you the perfect raspberry, chocolate ratio). This gets a solid 9.5.

So, I often use this chocolate cake recipe for trifle, and it just turns out awesome. I tried it in 3 8-inch pans today, and it was great, but it dried out more  than I would like. I think part of the problem is that they sat out all day. I think you need to wrap them as soon as they are cool and then leave them at room temp for a day because the 9x13 pan version is so crazy moist that it’s not the recipe but some other factor.
Chocolate Raspberry Cake
Chocolate Cake
1 cup cocoa I use dutch process
2 cups boiling water
2 3/4 cup sifted flour I sift this first, then measure
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter I think you need 2/3 butter and 1/3 canola oil, by ratio, and it could probably be 50/50 to keep it moist
2 1/2 cups sugar I did a generous 1 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla I increase this to 2 tsp.

 Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. Bake at 350 for about 18 minutes. I had leftover batter, probably 1 cup for 3 9-inch pans. I think making this a day in advance would be a good idea. Don’t overbake them or it will be dry. I think I would cook this slower and longer, like 325 and see if that prevents it from drying out.

Chocolate  Mousse Layer

8 oz. cream cheese
2 Tbs. milk
1/4 cup sugar
1 tsp. vanilla
shake of salt

Combine these together. Add 8 oz. melted dark chocolate. Pour in 1 3/4 cups of wet cream and whip it until it’s barely thick.

Frosting

2 cups of cream sweetened with about 1/3 cup of powdered sugar and 1 tsp. vanilla

So, I did cake, layer of raspberry jam, layer of mousse, and whole raspberries on top of the mousse (I did cut the raspberries in half). Then repeat. Frost.



























Comments

  1. thejohnmfamilyFebruary 17, 2018 at 9:53 PM

    I did 3 9-inch pans and baked it at 325 for about 25 minutes. Then I wrapped them overnight.

    ReplyDelete
  2. thejohnmfamilyJune 3, 2018 at 6:25 PM

    I added raspberry jam to the vanilla mousse and it was great.

    ReplyDelete
  3. thejohnmfamilyJune 3, 2018 at 8:28 PM

    For the raspberry mousse today, I added 8 oz. cream cheese, dash salt, 2 tsp. vanilla, 1/4 cup powdered sugar, and 3/4 cup of homemade raspberry jam. I whipped this until smooth, and then I streamed in 1 3/4 cup unwhipped cream until thick. For the cake, I did 100% butter, so you can ignore that part of the recipe where I suggest using oil. My 9-inch pans baked at 325 for about 25 minutes.

    ReplyDelete
  4. thejohnmfamilyDecember 8, 2018 at 9:24 PM

    I would add 2 Tbs. of mayo or oil to the cake to keep it moist.

    ReplyDelete
  5. thejohnmfamilyDecember 24, 2018 at 8:04 PM

    I think this cake needs 2/3 butter, 1/3 oil and maybe some mayo

    ReplyDelete
  6. thejohnmfamilyMay 6, 2019 at 8:08 AM

    OK, I think normal cream is better than the vanilla mousse for this, and don't overwhip it. The cake needs 50% oil and 50% butter, and I measure my flour to 350 grams.

    ReplyDelete
  7. thejohnmfamilyMay 18, 2019 at 9:07 AM

    I wouldn't mess with raspberry mousse. IT looks sloppy for frosting. I also wouldn't even mess with mousse in general for this cake. I would just do whipped cream on the outside, raspberry jam in the layers, and chocolate mousse in the layers.

    ReplyDelete

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