Chocolate Raspberry cake with altitude adjustment

What an amazing holiday! Rick and I just got home from a month of traveling, complete with 2 weddings, a holiday to Mexico and Cuba with my family, a week in NYC, and a trip back to the amazing and sorely missed Steamboat Springs.

My amazing friend Deb, and I baked this cake in Steamboat Springs. It was so much fun baking with her, and we only had a few issues with conversions, and differences between  US and Aussie products. All in all I think it look great and definitely was delicious!

Chocolate raspberry cake

Below you will find all the ingredients and directions for all the elements of this cake.  but right here is how to put it all together. Everything except the petals and the cake can be made days in advance. The petals cannot be refrigerated as they are highly affected by humidity so if you live somewhere dry ( like Steamboat Springs) feel free to make them in advance also.

After baking the cake in two pans, allow to cool and remove from their pans.  Level cakes and make each into two layers using a sharp knife and a ruler. For tips watch this video. you should end up with 4 even level cakes. Drizzle your simple syrup over each layer to keep them moist.
Fill each layer with buttercream and an even layer of mashed raspberries. After your cake is stacked with all 4 layers cover with a thin layer of buttercream to hold in all the crumbs and chill in the fridge until dry to touch.
Now for the final buttercream cover cover initially with plain buttercream, after cake looks completely covered colour small parts of buttercream with different shades of pink using your food colouring gel. Randomly splotch colours around the cake, then roughly smooth again.
once again allow to cool completely in fridge until dry to touch.
Transfer to serving platter.
Pour over ganache allowing deliberate drips to fall around the cake.
Now for the fun part!!! go crazy with the decorations, pile the meringues, stab the petals into the cake and fill the gaps with raspberries, whatever you want.

This cake was so much fun to make. Baking with friends is so rewarding and then you have someone to share the cake scraps with…

Chocolate cake

60g butter
¼ cup Vegetable oil
160g caster sugar
1 tsp Vanilla Essence
200g plain flour (sifted)
1 ½ tsp bi-carb soda
1 large pinch salt
60g best quality coco
150g good quality cooking chocolate.
2 eggs
1 ¼ cup milk
1 tsp vinegar

Melt Chocolate, vinegar and milk over low/med heat until chocolate is melted, and set aside to cool.
Cream butter, oil and sugar together in a large bowl, then beat in vanilla essence.
In a separate bowl sift flour, bi-carb soda, salt, and coco.
Add beaten eggs to the butter mix and then alternate between flour and chocolate until all is combine.
Beat mixture until smooth.
pour batter into 2 lined 8″ round cake tins.
Bake at 180˚C fan forced for approx. 45 mins or until a skewer comes out clean.

We made two of this recipe for a 8″ round cake made in 2 pans, one will be enough for a 6″ cake.

Simple syrup

100g sugar
100ml water

dissolve sugar in water over medium heat until sugar dissolves, allow to completely cool

Meringues

1/3 cup sugar
1 egg white
1 Pinch of cream of tartar
1 pinch bicarb soda (altitude only)

whip egg and cream of tartar until stiff peaks form.
slowly add sugar and whip until fully dissolved (you should not feel granolas of sugar when you rub the mix in between your fingers)

pipe into small kiss’ on a baking sheet or baking paper ( parchment paper)
bake at 120˚C for 30 mins or until meringues feel stiff and peel easily off baking sheet/paper.

Italian meringue butter cream

470ml water
8 egg whites
400g sugar
450g unsalted butter – soft room temperature
pink food colour ( gel) for decorating ( during construction)

Bring sugar and water to a boil in a small pot over medium heat.
Place egg whites in a bowl and once sugar reaches 110˚C whip eggs to form medium stiff peaks (in a stand mixer).
Once sugar mix reaches 116˚C immediately remove from heat and gradually pour into egg mix (with mixer still running), continue to whip mix until no heat remains in the bowl (room temperature).
Now add the butter bit by bit and beat until it is spreadable.

raspberry filling

3 tubs of unwashed raspberries mashed

White chocolate ganache

100g good quality white chocolate chopped
100ml cream

heat cream in microwave for 2 mins on high ( or to just before boiling point)
pour over chocolate and stir until all the chocolate is melted.
allow to cool and thicken.

Sugared rose petals

petals
egg white
caster sugar

pick your favourite petals from a rose, lightly dip or coat the petal with egg white, then cover completely with caster sugar. allow to dry on a baking sheet. repeat for as many rose petals you think you will need. we used about 15.


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