Chocolate Cake With Raspberry Buttercream

The chocolate cake is one of the most popular and exquisite cakes, its texture and flavor make it a favorite of all, now added to the raspberry buttercream, you will have as a result an exquisitely balanced dessert brimming with flavor. 

Chocolate cake recipe

Ingredients for the cake

• 200 g of dark chocolate
• 100 g icing sugar
• 2 eggs L
• 15 g of bicarbonate
• 60g brown sugar
• 50g butter
• 100 ml of sunflower oil
• 5 g of salt (optional)
• Vanilla extract (optional) 

Ingredients for the raspberry buttercream

• 300g butter
• 25 g raspberry paste
• 300 g icing sugar

Utensils

• Large stirring bowl
• Containers to reserve ingredients
• 2 centimeter round cake pan
• A large pot and a smaller one for the double boiler 
• Blender
• Oven

Cake preparation

1. Chop the chocolate into small pieces and melt it in a double boiler over medium heat.
2. When it melts completely, add the sugar. Stir until the granules dissolve.
3. Add the butter and keep mixing constantly.
4. Remove the pot from the heat and add the sunflower oil. Mix with the help of a mixer so that the process is faster and you get a fluffier result.
5. Place the eggs one by one and continue mixing without stopping.
6. Also add the vanilla extract and stir until you get a smooth and homogeneous mixture.
7. Preheat the oven to 180 ° C.
8. In a large bowl, sift the flour, baking soda and salt (in case you want to use it).
9. Put the powders in the container where you have the chocolate mixture and use the mixer to mix and remove the lumps.
10. Butter and flour the mold and pour the mixture into it.
11. Take the mold to the oven and let it cook for 45 minutes. Remember to do the knife test to determine if it is ready.
12. Take the mold out of the oven and let the cake cool for at least 20 minutes before unmolding.

Preparation of the raspberry buttercream

1. For the raspberry cream, put the butter and sugar in a bowl and mix them with the mixer. You should dedicate at least five minutes to this process, until you have a creamy and smooth result.
2. Add the raspberry paste and stir the mixture again until smooth.

Final touches of the cake

1. Unmold the cake and cover the entire surface with the raspberry buttercream. You can also decorate using a little of the cream in a thick piping bag or with the fresh raspberries.
2. Once it is ready, you can serve the dessert accompanied by a delicious coffee.
3. Reserve it in the fridge if you are not going to consume it immediately.

Data of interest

• Another option to prepare this dessert is to make it in cupcake molds, so you will have very well decorated individual cupcakes. Keep in mind that if you are going to use this option, it is best to decorate by helping yourself with a pastry bag.
• If you want to fill the cake, you can carefully cut it into slices and add the raspberry buttercream to the center of the cake.
• Salt is added to the mixture to contrast with the sweet taste of the chocolate.
• For the texture of the cake to be adequate, you must leave the butter and eggs at room temperature.
• If you want to use natural products, you can make a raspberry syrup instead of the cream, it will give a more fresh and natural flavor to the buttercream.
• Waiting for the cake to cool before unmolding will prevent it from warping.
• Once you have unmold, the ideal is that you allow a little more time to cool the cake before covering it with the cream. You can put it on a rack.
• We suggest using icing sugar or brown sugar instead of white sugar, because the dessert already has too many sweeteners.

When will you make this rich chocolate cake with raspberry buttercream?