I really really really love cake.
I don't make it that often, unless we have a special cake-like occasion.
But this weekend, occasion or not, I just. wanted. cake.
So why not make it with layer after layer of deliciousness!
I have never made a cake larger than two layers--and I had so much fun dreaming this up and putting it together. It looks a little sloppy (it was), call it "rustic" if you will,
but I think it adds to the edible-ness.....right?
Chocolate Layer Cake with Whipped Vanilla Cream, Raspberries, and Chocolate Buttercream
yes....it's a lot
(this is the same chocolate cake recipe that i've posted a few other times on the blog--it always turns out and I have it memorized so it's easy for me to put together:)
2 ounces semisweet chocolate
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 TBS butter, melted
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
1 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350°F.
Line bottom of two 8" pans with a round of parchment paper. Butter paper, and sides of pan.
(I don't have 4 pans, so I did two 8" pans, twice for my four layers)
Finely chop chocolate and in a bowl combine with boiling water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly and light colored (about 3 minutes). Slowly add buttermilk, vanilla, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.
Spoon batter into pans, and bake two at a time until a toothpick inserted in center comes out clean, 12-15 minutes.
Repeat with two more cakes.
(batter will divide into about 1 1/4c for each of four pans)
Cool cakes completely before frosting.
Whipped Vanilla Cream
2 cups whipping cream
1/2 cup powdered sugar
1 tsp pure vanilla extract
Whip cream on high speed for a few minutes until soft peaks start to form. Add powder sugar and vanilla and whip a little bit longer until you have reached a light and fluffy, whip cream consistency.
8 TBS butter
1/2 cup cocoa powder
2 cups powdered sugar
A few TBS milk
Beat butter, cocoa, and powdered sugar, and add milk a little at a time until you reach a consistency you like.
Spread first layer of cake with whipped cream, and add a few small handfuls of fresh raspberries over the whipped cream. Repeat with remaining layers. Spread the chocolate buttercream on the top layer and top with more fresh raspberries.
Take a picture, because that is one big cake you just made.
***for the month of August I'll be participating in the August Break, posting a photo each day instead of a full blog post. I can't keep my mouth shut for too long, so I'll share a recipe here and there I'm sure***