It feels like I have done nothing but bake/decorate cakes the last few weeks for one occasion or another…..
This is one of those posts I have been trying to get typed but never seem to have enough time. I made this dessert for Valentine’s Day and it was thoroughly enjoyed. I know it may seem like making a cake from a box is so much easier but making one from scratch really doesn’t take that much more of your time and tastes 1000% better!
While this cake technically has 3 steps, 2 of the steps can be done while the actual cake part is baking and cooling to save time!
Here is the picture of all the ingredients I used to make this cake!
Starting with the cake… In the bowl of my stand mixer I added the flour, sugar, cocoa, baking powder and salt and gave it a quick mix to blend it together.
Next I added the eggs, buttermilk*, water, oil and vanilla and mixed until it was just smooth. Do you see what the arrow is pointing to lol? It sort of looks like a paw print!
Note*: I didn’t have buttermilk when I made the cake so I just added 2 tsp. of lemon juice to the milk and let it stand for about 5 minutes until it started to thicken.
I poured the mixture into a parchment paper lined springform pan. (I used parchment paper because I couldn’t remember if this was the pan that had a tendency to leak and didn’t want burnt cake all over the bottom of the oven! It did make the cake have wrinkles when it was baked but it didn’t alter the taste in any way.
I baked the cake at 350 degrees for about 1 hour, until a toothpick inserted in the centre came out clean.
Next came the filling…. I put the frozen raspberries in a medium sized pot, and over medium heat cooked it until the berries started to fall apart, bringing the raspberries to a full boil.
I added the sugar next and stirred until it returned to a boil.
I mixed the corn starch and water together before adding it to the pot, stirring continuously for 1 minute before removing it from the heat to allow it to cool. That’s it for making the filling!
Next I cut the cake in half, 2 layers, and spread the raspberry filling in the middle before replacing the top layer.
Finally came the glaze. For the glaze I made a thinner version of a Cocoa Ganache I made for another cake. The recipe is here: Cocoa Ganache.
I covered the cake in the thinned ganache and added a bit of the raspberry filling to the top and some rum balls I had in Chris’ chocolate stash! And here is the special Valentine’s Day Cake!
Raspberry Filled Glazed Chocolate Cake
- 3 cups flour
- 2 1/2 cups white sugar
- 1 1/2 cups cocoa
- 2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 4 eggs
- 1 1/2 cups buttermilk, see Note* above
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 2 tsp. vanilla
- 1 package frozen raspberries
- 1 cup white sugar
- 2 tbsp. corn starch
- 2 tbsp. water
- 1 cup half and half cream
- 1/2 cup cocoa
- 1/3 cup white sugar
- 1/2 tsp. vanilla
- Preheat oven to 350 degrees. Line or grease spring form pan.
- In bowl of stand mixer, add flour, sugar, cocoa, baking powder and salt and giving it a quick mix to blend it together.
- Add eggs, water, buttermilk, oil and vanilla and mix until smooth.
- Pour into prepared spring form pan.
- Bake at 350 degrees for about 1 hour, until toothpick inserted in centre comes out clean.
- Remove from oven and allow to cool.
- In medium pan, add frozen raspberries and cook over medium heat until the raspberries start to fall apart.
- Bring to a boil.
- Add sugar and return to a boil.
- Mix together corn starch and water and add to pan, stirring for one minute before removing from heat to cool.
- Directions for Cocoa Ganache.
- Cut cake in half, into 2 layers.
- Add raspberry filling to bottom layer and return top layer to cake.
- Spread thinned ganache over cake, allowing it to flow down the sides.
- Top with raspberry filling in the centre of the cake and any other decoration you would like.
- Keep refrigerated.
- Slice and serve.