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Dark Chocolate - Raspberry Cake

A dark chocolate raspberry cake filled with fresh raspberries and frosted with dark chocolate buttercream frosting
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Aroshaliny godfrey

Ingredients

  • Dark Chocolate - raspberry cake: makes 3 layers of 4 inch cake
  • All purpose flour - 120gm
  • Dark brown sugar - 100gm
  • Butter - 100gm
  • Eggs - 2 large
  • Baking powder - 1 teaspoon
  • Milk - 90ml
  • Cocoa powder - 50gm
  • Raspberries - approx 15 raspberries

Raspberry Filling

  • Raspberries - approx 15 raspberries

Dark Chocolate buttercream Frosting

  • Dark chocolate - 70gm
  • Butter - 90gm
  • Icing sugar - 250-275gm

Instructions

Dark Chocolate - Raspberry cake

  1. Preheat the oven to 180 degrees celsius or 360 F. Grease and line the mini cake pans with parchment sheet.
  2. In a bowl, cream the butter and dark brown sugar.
  3. Add and beat one egg at a time.
  4. Add the milk into the mixture.
  5. In a bowl sift the baking powder, cocoa powder and flour. Add this dry ingredients into the wet ingredients. Fold and mix thoroughly.
  6. Divide the batter equally into the three cake tins.
  7. Add few raspberries in each pan.
  8. Bake for about 20-25 minutes. Check with a wooden skewer to see if completely baked.
  9. Once baked, let it cool on a cooling rack.

Dark Chocolate buttercream Frosting

  1. Melt the dark chocolate in a bowl on a pan with simmering water or microwave until melted.
  2. Let it come to room temperate.
  3. Cream the butter and half of the icing sugar in a bowl.
  4. Add the melted dark chocolate into the bowl.
  5. Add the last batch of icing sugar and beat for a couple of minutes, until it reaches the smooth pipe-able consistency.
  6. In a icing bag, add 2/3rd of the buttercream. Keep aside till needed.

Assembly

  1. Cut the tops of the cakes, so as it keep them uniform in size.
  2. On a cake board or a cake stand, place a dollop of buttercream.
  3. Place the bottom layer of the cake on the dollop of buttercream. Using the icing bag filled with buttercream, pipe the buttercream around the edge of the cake.
  4. slice few raspberries and add them in the middle inbetween the piped buttercream.
  5. Repeat for other layers.
  6. Spread the frosting evenly on the sides and on top of the cake, so that it covers completely.
  7. Garnish the cake with raspberries.