This is my favorite cake. It’s a different version of the cake that I made on The Great American Baking Show. A new chocolate cake that is impossible to mess up. It is light and moist and can be mixed by hand. The fruit whipped cream is a real breakthrough – so easy and versatile, I use it all the time as a frosting or a filling for just about any cake. You can make this using any freeze-dried fruit – strawberry and raspberry are both nice.
Helen
Chocolate Cake:
- 1 3/4 cups (210 grams)all-purpose flour
- 2 cups sugar (400 grams)
- 3/4 cups (75 grams) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup hot coffee
Fruit Whipped Cream:
- 1 cup (30 grams) freeze-dried raspberries
- 1/2 cup (100 grams) sugar
- 4 cups heavy whipping cream
Ganache Drip:
- 150 grams semi-sweet chocolate
- 4 ounces heavy cream
- 1 Pint fresh raspberries for layering and garnish
Make the Cake: Preheat oven to 350°F. Line three 8″ cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium bowl or 4-cup liquid measuring cup, whisk together buttermilk, oil, eggs and vanilla.
Stir buttermilk mixture into flour mixture with a whisk until just combined, with some flour still visible.
Pour in hot coffee and stir gently until batter is uniform.
Divide batter among the three prepared cake pans.
Bake for 30-35 minutes, until the middle springs back when touched lightly. This cake is easier to under-bake than over-bake, so make sure the center is done.
Make the Raspberry Cream: Place freeze-dried raspberries and sugar in the food processor. Process to a fine powder. Pour in heavy cream and pulse the processor in 2-second bursts until the mixture starts to thicken. Scrape the bowl, making sure to mix in any pockets of powder. Pulse again until the cream is the consistency of Greek yogurt. You may need to take the lid off and check the consistency a few times – but do not overmix. It should be stiff, smooth and spreadable.
Fill and Frost: Once cakes are completely cool, fill generously with raspberry cream. Lightly frost the top and sides of cake. Chill in the refrigerator for at least 30 minutes until the raspberry cream has set.
Make Ganache: Place chopped chocolate in a small bowl. Heat heavy cream in the microwave until hot. Pour cream over chocolate. Let sit 3 minutes, then whisk gently until smooth.
Spoon warm ganache over chilled cake, starting with drips on the sides, then spread a thick layer of ganache on the top. Chill for another 30 minutes to set ganache.
Decorate with fresh raspberries. Chill until an hour or two before serving, then let come to room temperature before enjoying. Serve with remaining warm ganache.
Spencer Family Cookbook 