So you say it’s your birthday…
This past weekend I celebrated my brithday. I agonized over which cake to make for days before deciding to use my all time favorite frosting. I used to ALWAYS ask my mom for this frosting on chocolate cake for my birthday as a kid and my old favorites always win with me. I had several offers to make a cake for me (mom, grandma, and hubby) and I appreciated every one of them, but I truly wanted to make my birthday cake. I am SO glad I did because this was fabulous. I am disappointed because I didn’t get any great pictures, but the recipe is too good not to share.
Black Magic Layer Cake with Raspberry Filling and Marshmallow Frosting
For the cake:
2 Cups sugar
1 3/4 Cup flour
3/4 Cup cocoa
2 tsps baking soda
1 tsp baking powder
1 tsp salt
1 Cup buttermilk
1 Cup strong black coffee or 2 tsps instant coffee plus 1 cup boiling water
1/2 Cup vegetable oil
1 tsp vanilla extract
For the filling:
1 1/2 Cup heavy whipping cream
1 Cup frozen raspberries
1 tsp raspberry extract
6 Tbsp powdered sugar
For the frosting:
1 oz unsweetend chocolate, melted
1 1/4 cups light corn syrup
2 egg whites, at room temperature
1 tsp vanilla extract
To make the cake preheat the oven to 350F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To make the filling combine the whipping cream, powdered sugar, raspberry extract, and raspberries in the bowl of a stand mixer fitted with the paddle attachment. Beat at high speed until stiff peaks form, refrigerate until ready to use.
To make the frosting: heat corn syrup in a small saucepan over medium heat until boiling. Once boiling remove from heat. In a large bowl, using a hand mixer, beat egg whites at high until foamy; add salt and continue beating until soft peaks form. Slowly pour in hot syrump and continue beating 6-8 minutes until frosting is fluffy and forms pointed, stiff peaks when beater is rasied. Beat in vanilla.
To assemble the cake slice cooled cakes horizontally to form 4 even layers. Layer cakes with an even layer of raspberry filling in between each. Spread frosting on top and sides of cake. Spoon melted chocolate into a small decorating bag with small writing tube. To make feather design, pipe chocolate in parallel lines across the cake. Then, draw the tip of a knife across lines at evenly spaced intervals, first in one directing, and then in the other.
Entry filed under: Cakes.