Some days, it is socially implied and culturally expected that there be cake available. Today is one of those days. Happy Birthday to me! (Disclaimer: Birthday isn’t until the 10th, but I made the cake today.
For the cake
1 cup boiling water
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
for the raspberry mousse
1 1/2 cups cold cream
3 tablespoons powdered sugar
1/3 cup seedless raspberry jam
for the chocolate frosting
1/2 cup butter, room temperature
3/4 cup unsweetened cocoa
2 cup confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
for the garnish
fresh raspberries
Directions
Preheat oven to 350F. Prepare a 2 9-inch round cake pans with butter and flour
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture, ending with the flour.
Fill the cake pans three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes. Cool the cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely.
To make the raspberry mousse. In a small work bowl, whisk the raspberry jam so that it is very liquidy. Place in the refrigerator while you whip the cream. Whip the cream to gentle soft peaks, add in the powdered sugar and continue whipping until firm peaks form. The cream should be very stiff. Gently fold in the raspberry jam. Return to the fridge while you make the frosting.
To make the frosting, cream butter in small mixer bowl. Add cocoa and confectioners’ sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla.
To assemble, cut each half of the cakes in half and build your cake with three layers of the raspberry mousse. Frost the outside with the chocolate frosting and decorate with the fresh raspberries. Keep refrigerated until ready to serve.
