Life is Great

Dark Chocolate Raspberry Buttercream Cake with Ganache Drizzle

Yield: a 3-layer 8-inch round cake
Cake and ganache recipe from Rosie Alyea's Sweetapolita, Swiss meringue buttercream recipe adapted from here.

Notes:

Chocolate cake: The cake is ridiculously easy to make, we've modified the method to mix by hand because Mrs Ergül's KitchenAid was not calibrated accurately at the lowest speed. Just remember to tap the pan on the counter a few times before baking to get rid of air bubbles. This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.

Swiss meringue buttercream: We used frozen raspberries in the frosting, I'll save you the trouble and advise against this as the extra moisture eventually caused the frosting to bleed (just slightly). Ensure the raspberries are as dry as possible if you wish to include them. This recipe makes just enough frosting for about a 1/4 inch in each layer and the coating. If you prefer a higher frosting to cake ratio, double the Swiss meringue buttercream recipe.

Dark chocolate cake layers:

• 2 3/4 cups/11 ounces/312 grams all-purpose flour
  
• 2 2/3 cups sugar/1 pound 5 ounces/605 grams (we reduced it to 500 grams)
  
• 2 3/4 teaspoon baking soda
  
• 2 3/4 teaspoon baking powder
  
• 1 cup/4 ounces/113 grams Cacao Barry Cocoa Powder – Extra Dark
  
• 1 3/4 teaspoons salt
  
• 150 millilitres vegetable oil (we used sunflower)
  
• 280 millilitres buttermilk (we made ours with fresh whole milk plus 1 tablespoon white vinegar)
  
• 4 eggs
  
• 260 millilitres hot coffee
  
• 2 tablespoons of vanilla

Raspberry Swiss meringue buttercream:

• 300 grams unsalted butter, at room temperature
  
• 5 large egg whites
  
• 220 grams granulated sugar
  
• 2 tablespoons pure vanilla extract
  
• 1/3 cup raspberry puree
  
• pinch of salt
  
• 1/2 pint of fresh washed and dried raspberries (optional)

Chocolate ganache:

• 9 ounces bittersweet chocolate, chopped (we used Cacao Barry 58% coins)
  
• 1 cup heavy cream

Prepare the cake layers: Preheat oven to 350°F/180°C/gas mark 4. Grease and line 3 8-inch cake tins, dust with cocoa powder, tapping out the excess. In large bowl, sift in all the dry ingredients. Add all remaining ingredients to the bowl with the dry ingredients and mix well with a heavy hand whisk for about 2 minutes. Pour into prepared tins (batter will be quite liquid). Tap the tins on the counter a few times. Bake each layer for about 25 minutes, rotating once. Cake is done when toothpick or skewer comes out barely clean. Refrain from overbaking. Cool completely on a wire rack in the pan.

Prepare the Swiss meringue buttercream: Combine the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 160°F/70°C (I have always just done this by touch) and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). Transfer the mixture to a mixer with a whisk attached and beat on medium-high for 8 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until it comes together, this will take about 5 minutes. With the mixer running, add in the vanilla extract and raspberry puree gradually, beating until well combined between each addition.

Prepare the ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring the cream just to a boil, watching very carefully. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly, meanwhile, proceed to frost the cake.

Assemble the cake: Just before frosting the cake, fold in the dried raspberries if using. Dollop a small bit of frosting onto your intended serving plate/cake board. Place one cake layer on and layer on about 1/2 cup of frosting. Repeat with the second layer of cake. Place the last layer of cake on top and coat the entire cake with a crumb coat. Refrigerate cake for 20-30 minutes (if you're in a hot and humid environment, refrigerate the frosting along as well). Once the crumb coat is set, remove cake and cover with the remaining buttercream. Return cake to the fridge and let it set, about 20-30 minutes. Remove cake and pour over about 1/2 cup of the prepared ganache. Start at the center of the cake and work outward. Drizzle the ganache over the top so it seeps down the sides. Be careful not to use too much, or you will lose your pink cake underneath. Chill to set. We decorate our cake with some cocoa nibs and fresh raspberries.

Do ahead: Cake layers can be made up to 3 days ahead. Cling wrap each layer 3 times and freeze till required. Swiss meringue buttercream can be made ahead, without adding the fresh raspberries (add this only when frosting the cake). Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes. Freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.