A Word From The Cook

“This not your grandmother's chocolate cake recipe. It's a mouthwatering chocolate cake recipe that features raspberries in the summer, and peppermint in the Winter.”

Recipe

Prep Time:

1 1/2 Hours

Serves:

10-12 People

Ingredients:

  • For Cake:
  • 1 Cup sifted flour
  • 1/3 Cup unsweetened cocoa powder
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • ¾ Cup (1 ½ sticks) unsalted butter – room temperature
  • 1 Cup sugar
  • 1/3 Cup packed brown sugar
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon raspberry extract (Substitute with 1 Teaspoon peppermint extract for peppermint cake)
  • 3 Large eggs
  • ½ Cup buttermilk
  • 1 1/2 Cup semisweet chocolate chips
  • For Filling:
  • 8 oz. Imported milk chocolate (finely chopped)
  • ½ Cup whipping cream
  • 1 Tablespoon light corn syrup
  • ½ Teaspoon raspberry extract (Substitute with 1/2 Teaspoon peppermint extract for peppermint cake)
  • ½ Cup raspberry jam (Substitute with 1/8 cup crushed candy canes for peppermint cake)
  • For Glaze:
  • 8 oz. Bittersweet or semisweet chocolate (finely chopped)
  • ½ Cup (1 stick) unsalted butter – cut into pieces
  • 1 Tablespoon light corn syrup
  • ½ Teaspoon raspberry extract (Substitute with 1/2 Teaspoon peppermint extract for peppermint cake)
  • 1 Basket fresh raspberries (Substitute with 1/8 cup crushed candy canes for peppermint cake)
  1. Step 1 – Prepare Cake
    1. Preheat oven to 350 degrees.
    2. Line two 9 inch cake pans with parchment.
    3. Butter and lightly dust parchment with flour.
    4. Whisk first 5 (dry) ingredients together in a bowl.
    5. Beat butter until light and fluffy, add sugars, then vanilla and raspberry or peppermint extract – depending on which version of the cake you’re making.
    6. Add eggs, one at a time, beating well after each addition.
    7. Beat in dry ingredients alternating with buttermilk 2-3 additions each.
    8. Fold in chocolate chips.
    9. Pour batter into pans.
    10. Bake on rack in lowest third of oven for about 20-25 minutes – until tester inserted in center comes out clean.
  2. Step 2 – Prepare Filling and Glaze
    1. Make Filling:
    2. Place chocolate in medium bowl.
    3. Bring cream and corn syrup to simmer in small saucepan.
    4. Pour hot mixture over chocolate.
    5. Add extract and let stand 1 minute.
    6. Whisk until mixture is smooth.
    7. Let filling stand at room temperature while cake is baking.
    8. Make Glaze:
    9. Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smooth.
    10. Mix in extract.
    11. Cool glaze until lukewarm, but pourable (stirring occasionally)
  3. Step 3 – Frost, Chill and Serve!
    1. Spread jam on surface, not completely to the edges (avoid dripping over sides).
    2. Spread filling on top of jam.
    3. (If making the peppermint version of this cake, spread filling on top of bottom layer and sprinkle with crushed candy canes)
    4. Place top half of cake on top.
    5. Pour glaze over center of cake, and using a wide spatula, spread quickly over top and sides of cake.
    6. Decorate with fresh raspberries (or crushed peppermint candy canes) as shown.
    7. Cake may be chilled prior to serving – to set filling and glaze (can be made one day ahead).
    8. Enjoy!