Friday, April 18, 2014

Dark Chocolate Raspberry Birthday Cake

Every year I make my husband a cake for his birthday. It is usually chocolate. This year it is a DARK chocolate cake with a raspberry filling, frosted with a chocolate buttercream. Get your forks ready - this cake is sinfully delicious!

To celebrate we are headed to Breckenridge for the weekend so my husband and son can enjoy skiing before the season ends. Yes, skiing in APRIL. Oh Springtime in Colorado!

Dark Chocolate Raspberry Cake

- 2 cups flour (plus 2 tbsp. at altitude)
- 1 cup dark cocoa powder
- 2 cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup sour cream
- 1/2 cup canola oil
- 1 tsp. vanilla
- 1 tsp. white vinegar
- 1 cup hot water

1. Combine and mix sugar, eggs, sour cream, oil, vanilla, vinegar, hot water in your mixer.
2. In a separate bowl combine flour, cocoa, baking powder, baking soda, and salt. Slowly add to the wet mixture.
3. Grease two round cake pans and place half of the batter in each. Bake at 350 for 35-40 minutes.

Raspberry Filling

- 1 cup butter, softened
- 3/4 cup raspberry jam
- 1 1/2 cups powdered sugar

1. Mix all ingredients in your mixer. Wait for cakes to cool completely before spreading filling in between the cakes.

Chocolate Buttercream Frosting

- 1 cup butter, softened
- 6 oz. bittersweet chocolate, melted
- 2 cups marshmallow cream
- 3/4 tsp. vanilla
- 6 tbsp. powdered sugar

1. Combine all ingredients together and chill for 20 minutes before frosting your cake.

 Bottom layer with Raspberry Filling

 Cake frosted with Chocolate Buttercream

Happy Birthday, Kyle!

Also... the Easter Bunny made an early visit last night... Healthy yogurt covered raisins inside the eggs, and a few Peeps and jellybeans! Have a great Easter weekend!


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