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Author Notes: What’s the best way to pamper your best friend the day of her birthday? The answer is one and it is very simple: prepare a delicious chocolate fudge cake with raspberries, made with your own hands. Laura, my very best friend, has never been a fan of chocolate but she became one over the years. In the end everyone knows that chocolate is one of the few ingredients in this world you can never go wrong with!
What makes this cake so special, and gives it such an elegant appearance, are the raspberries on top. The vivid red color of this unique fruit will stand out on this mountain of chocolate. The combination of their sour taste with the intense flavor of chocolate will mitigate the sweetness of the frosting and delight your palate. I suggest preparing the cake a day before the party in order to give enough time for the frosting and the sponge to amalgamate completely. —Sara | Miss Cocò Cupcake
- 1/2 cup dark chocolate chips
- 1 stick butter, unsalted
- 1 1/2 cups sugar
- 2 eggs, large
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup hot water
Fudgy Chocolate Cream
- 3/4 cup dark chocolate chips
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 3 tablespoons butter
- 1/4 teaspoon Kosher salt
- 2 cups powdered sugar, sifted
- 2 boxes raspberries
- Butter a 9” deep cake pan and preheat the oven to 350°C.
- Melt the chocolate in a separate pan and leave it aside.
- Whisk butter together with sugar until you’ve obtained a frothy cream.
- Add the eggs one by one and stir the mixture after each addition. After that, add both vanilla and melted chocolate.
- Add buttermilk, flour, sodium bicarbonate and salt to the mixture. Continue mixing.
- Add boiled water to the blend and use a mixer to obtain a smooth batter. Pour it into the cake pan and bake it in preheated oven for 30 minutes. (Remember to check occasionally by inserting a toothpick to make sure that it is cooking evenly).
- Prepare the cream in a small pan using chocolate, fresh cream, vanilla, butter and salt. Blend all the ingredients over low heat.
- Remove from heat. Gradually add sifted powdered sugar. Mix until you’ve obtained a plain cream.
- Make sure to be ready to frost the cake right after you have completed the preparation of the cream to avoid it from solidifying. Cut the cake in half horizontally; place one layer of sponge into the dish you intend to serve it up in with the bottom facing up. Glaze using half the cream, add part of the raspberries and close it using the other layer of sponge (again flipped).
- Spread a layer of frosting on the top of the cake, garnish with raspberries and sprinkle some icing sugar.