Chocolate Raspberry Birthday Cake
Ingredients:
For the Cake:
2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) buttermilk
½ cup (120ml) hot coffee (enhances chocolate flavor)
For the Raspberry Filling:
1 ½ cups (200g) fresh raspberries
¼ cup (50g) sugar
1 tbsp lemon juice
For the Chocolate Ganache Frosting:
1 cup (240ml) heavy cream
8 oz (225g) dark chocolate, chopped
2 tbsp unsalted butter
For Decoration:
Fresh raspberries
Chocolate curls
Edible gold dust (optional)
Instructions:
1. Preheat the Oven: Set to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans.
2. Prepare Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Combine: Alternately add dry ingredients and buttermilk, mixing well. Stir in hot coffee until smooth.
5. Bake: Divide batter evenly between the pans and bake for 25-30 minutes. Let cool completely.
6. Make Raspberry Filling: In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until thickened. Let cool.
7. Prepare Ganache: Heat cream until hot (not boiling), then pour over chopped chocolate. Stir until smooth, then add butter. Let cool slightly.
8. Assemble: Spread raspberry filling between cake layers. Cover cake with ganache and smooth it out. Decorate with fresh raspberries, chocolate curls, and gold dust.
Enjoy your elegant chocolate raspberry cake!