Happy Friday everyone!
I’ve received many “where are you??” e-mails from my fellow bakers. No worries, just a little hiatus with the family! We were camping for the week. And while we were away a couple of things happened. First, it was my birthday, and bless everyone who came out to visit me! These people know me sooo well….everyone who came, brought me some form of dessert or another. Believe me, when you’re camping a piece of cake or some homemade ice cream is heavenly.
Second, there was a raspberry farm just down the road. And I obsessed about those darn berries all week long. I made my poor hubby drive there on the way home (trailer attached!) to get some. They don’t get any fresher than that! There is nothing more lovely than Raspberry Swiss Meringue Buttercream on a rich dark chocolate cake. I could bathe in the icing. It’s just that good.
I wanted to show off my new cake plate too. From my friend Tara, who gave me two beautiful cake plates. Just because. She is just that kind of person. Period. And I love her for it.
Dark Chocolate Cake
*recipe is from Sweetapolita with a few additions of my own
First, grease and flour two 9″ cake pans. Heat oven to 350°
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup dark good quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs, room temperature
1 cup strong, hot black coffee
1 cup Callebaut Bittersweet Chocolate wafers
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1. In a small bowl mix cocoa, hot coffee and chocolate wafers until smooth. Refrigerate while you prepare the other ingredients. In bowl of electric mixer, sift all remaining dry ingredients. Slowly add the eggs, milk, vanilla, oil and chocolate mixture to the dry ingredients. With paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.
2. Bake for 30-35 minutes, or until toothpick or skewer comes out with a few crumbs. Cool on wire racks in pans for 20 minutes then unmold cakes onto racks until completely cool.
Raspberry Meringue Buttercream
Make the Meringue Buttercream that I posted here, but double it. I added approx 3/4 cup of whole fresh raspberries (very slowly and only a few at a time). I would add even more next time because the flavour wasn’t as strong as I would have liked. Don’t worry if your buttercream appears soupy after adding the berries, just whip whip whip and it will come back….I promise! You could also add some raspberry flavouring if you want a plain white icing.
I used tip #104 for the ruffle but you could use any design you fancy!