Serves 10-12
Love the classic combination of chocolate and raspberries? This Chocolate Raspberry Cake brings them together in the most delicious way. Rich chocolate cake layers are filled with a light mascarpone and raspberry cream, then finished with silky chocolate buttercream and a crown of fresh raspberries. The balance of deep chocolate flavour, fresh berries and fluffy cream makes every slice feel a little bit special. Perfect for celebrations, dinner parties or when you feel like baking a show-stopping cake.
Preheat oven to 160°C and line three 20cm round cake tins.
In a saucepan over medium heat, combine butter, sugars and vanilla. Stir until the butter has melted and the mixture is smooth. Reduce heat, add the chopped chocolate and stir until melted. Set aside to cool slightly.
In a large bowl, whisk together the plain flour, almond meal and baking powder. Sift in the bicarb soda and cocoa powder and mix until combined.
Stir the milk and boiling water into the cooled butter mixture. Add the eggs one at a time, whisking well after each addition.
Add the wet ingredients to the dry ingredients and gently whisk until just combined.
Divide the batter evenly between the prepared tins and smooth the tops.
Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool briefly in the tins before transferring to wire racks to cool completely.
Now create the filling by whipping the cream, mascarpone and vanilla bean paste until thick and fluffy then folding through the chopped raspberries.
Assemble the cake by placing one cake layer on a serving plate. Spread half the raspberry cream filling over the top. Add the second cake layer and spread with the remaining cream. Top with the final cake layer.
Place the cake in the fridge while preparing the buttercream.
Create the buttercream by heating the sugar and water in a saucepan over high heat until it reaches 120°C.
When the syrup reaches about 100°C, begin whisking the egg whites in a stand mixer until foamy.
With the mixer running on low, slowly pour the hot syrup into the egg whites. Increase speed and whisk until the meringue is thick, glossy and cooled (about 10 minutes).
Add the butter a few cubes at a time, beating well between additions until smooth and glossy. Add the vanilla extract and sifted cocoa powder and beat until fully combined.
To assemble to cake, remove the cake from the fridge and spread the buttercream evenly over the top and sides.
Decorate the top with fresh raspberries, arranging them in circles. Place additional raspberries around the base of the cake if desired.
