Below find my version of the recipe above. It turned out delicious and everyone loved it, kids and adults. I consider myself more of a cook than a baker so it's fun to tackle these bigger baking projects. I'm still completely a novice when it comes to decoration and presentation BUT I have a decent handle on taste. So you can trust if you follow the recipe your cake will be delicious. I just can't help with decoration tips....
I forgot to take a picture of the inside. It had 3 filled layers (I cut the 2 round cakes in half so I had 4 pieces of cake). 2 creamy raspberry layers that looked like the ones from the recipe above and 1 layer that was kind of like raspberry jam that sat in the middle.
Chocolate Raspberry Layer Cake with Chocolate Cream Cheese Icing
box of fudgey chocolate cake mix or a recipe for your favourite chocolate cake
1 bag of frozen raspberries
1 lemon
cornstarch
1/3 c white sugar
3 tbsp flour
6 tbsp milk
1/4 tsp salt
9 tbsp butter
5 c icing sugar, divided into 2 cups and 3 cups
1 pkg cream cheese
1/3 c butter
1/2 c cocoa
1 bag of frozen raspberries
1 lemon
cornstarch
1/3 c white sugar
3 tbsp flour
6 tbsp milk
1/4 tsp salt
9 tbsp butter
5 c icing sugar, divided into 2 cups and 3 cups
1 pkg cream cheese
1/3 c butter
1/2 c cocoa
1/4 tsp salt
Optional: fresh raspberries and a bar of chocolate to shave for garnish
1. Bake and cool your cake completely. I used 2 9" round pans. Remember to grease and flour your pans so the cake comes out easily.
2. Cook down entire bag of raspberries stirring constantly over medium heat. Pour and push raspberries through a fine mesh siv to remove seeds. This is slightly labour intensive. Just keep running your spoon over the raspberries pushing through the seedless pulp into a bowl.
3. Pour seedless remains back into pot and put back on heat. Add 1/3 c of sugar and stir till dissolved. In a small bowl, add the juice of half a lemon with a spoonful of cornstarch. Mix till smooth. Add to raspberries and stir constantly till thickened. If it's not as thick as you'd like, add more cornstarch to some water in a bowl and then add to your raspberries. Never add dry cornstarch to a wet substance, it will clump. Always add it to a small amount of liquid first. Once you've achieved the thickness you'd like (thick enough you can spread it on a cake- remember it will thicken a tiny bit more once it cools), put in a container with plastic wrap right on top of the raspberry filling to avoid that chewy skin that can develop (like with pudding). Into the fridge it goes. This is your middle raspberry filling.
4. In another pot, combine 3 tbsp milk with 6 tbsp milk and cook over medium heat stirring constantly till thick. Remove and let cool.
5. Cream together the 9 tbsp butter with 2 c icing sugar. Mix in cooled thick milk and 1/4 tsp salt and then start adding in your cooled raspberry filling from the fridge until you achieve a nice raspberry taste. Put both raspberry fillings in fridge till ready to assemble your cake.
6. To make the chocolate frosting, cream together the cream cheese, 1/3 c butter, cocoa, 3 c of icing sugar and salt.
6. When ready to assemble the cake, cut the two cakes into four very carefully by making a horizontal cut through the middle of each cake. When you have different coloured filling from your icing in a filled cake, you want to avoid the fillings spilling out to the icing so spread or pipe some of your icing on the very outside of the inside of all your layers to create a barrier for your filling. On the bottom layer spread half your creamy filling inside your icing barrier.
See the pictures in this recipe if you are confused about the icing barrier. Look at the pictures of the filling: http://www.beantownbaker.com/2010/04/lemon-raspberry-layer-cake.html. (This is the inspiration for my next cake baking endeavour).
Top the filling with cake and then on that piece will be the non creamy raspberry filling- all of it. Top that with cake and then fill that layer with the rest of your creamy raspberry mixture. Top that with cake and then ice the whole thing with your cream cheese frosting. You can youtube demos on successfully icing cakes if you don't do this often and need some tips. Garnish however you please. Keep cake in fridge until an hour or 2 before you want to eat it.
To clarify since I don't have a picture of the inside: cake, creamy filling, cake, non creamy/jammy kind of filling, cake, creamy filling, cake.
ENJOY
Optional: fresh raspberries and a bar of chocolate to shave for garnish
1. Bake and cool your cake completely. I used 2 9" round pans. Remember to grease and flour your pans so the cake comes out easily.
2. Cook down entire bag of raspberries stirring constantly over medium heat. Pour and push raspberries through a fine mesh siv to remove seeds. This is slightly labour intensive. Just keep running your spoon over the raspberries pushing through the seedless pulp into a bowl.
3. Pour seedless remains back into pot and put back on heat. Add 1/3 c of sugar and stir till dissolved. In a small bowl, add the juice of half a lemon with a spoonful of cornstarch. Mix till smooth. Add to raspberries and stir constantly till thickened. If it's not as thick as you'd like, add more cornstarch to some water in a bowl and then add to your raspberries. Never add dry cornstarch to a wet substance, it will clump. Always add it to a small amount of liquid first. Once you've achieved the thickness you'd like (thick enough you can spread it on a cake- remember it will thicken a tiny bit more once it cools), put in a container with plastic wrap right on top of the raspberry filling to avoid that chewy skin that can develop (like with pudding). Into the fridge it goes. This is your middle raspberry filling.
4. In another pot, combine 3 tbsp milk with 6 tbsp milk and cook over medium heat stirring constantly till thick. Remove and let cool.
5. Cream together the 9 tbsp butter with 2 c icing sugar. Mix in cooled thick milk and 1/4 tsp salt and then start adding in your cooled raspberry filling from the fridge until you achieve a nice raspberry taste. Put both raspberry fillings in fridge till ready to assemble your cake.
6. To make the chocolate frosting, cream together the cream cheese, 1/3 c butter, cocoa, 3 c of icing sugar and salt.
6. When ready to assemble the cake, cut the two cakes into four very carefully by making a horizontal cut through the middle of each cake. When you have different coloured filling from your icing in a filled cake, you want to avoid the fillings spilling out to the icing so spread or pipe some of your icing on the very outside of the inside of all your layers to create a barrier for your filling. On the bottom layer spread half your creamy filling inside your icing barrier.
See the pictures in this recipe if you are confused about the icing barrier. Look at the pictures of the filling: http://www.beantownbaker.com/2010/04/lemon-raspberry-layer-cake.html. (This is the inspiration for my next cake baking endeavour).
Top the filling with cake and then on that piece will be the non creamy raspberry filling- all of it. Top that with cake and then fill that layer with the rest of your creamy raspberry mixture. Top that with cake and then ice the whole thing with your cream cheese frosting. You can youtube demos on successfully icing cakes if you don't do this often and need some tips. Garnish however you please. Keep cake in fridge until an hour or 2 before you want to eat it.
To clarify since I don't have a picture of the inside: cake, creamy filling, cake, non creamy/jammy kind of filling, cake, creamy filling, cake.
ENJOY
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