Chocolate Raspberry Cake with a Mirror Glaze
Most of us bake cakes for special occasions such as birthdays, holidays, retirement, anniversaries, dinner parties, and even… for love! Yep, we, lovers 💑, have our very own celebration which is Valentine’s Day as you probably guessed.
When it comes to Valentines’ Day, there are all sorts of little things we like to do for each other. It can be anything from flowers 🌹, a lovely dinner at home or at a restaurant, balloons, a weekend getaway, romantic card, chocolate, opera or other concert, and even jewelry 💎… just to name a few. I believe it doesn’t really matter what you do on that day as long as you are together with your partner.
Almost every Valentine’s Day, David and I stay at home because we don’t want to deal with the craziness of that event. We cook a lovely dinner together 👩🍳👨🍳, open a very good bottle of wine, play our favorite music, light up some candles and enjoy each other’s company. We don’t really eat dessert that often but occasionally we do especially on Valentine’s Day.
For today’s recipe, I’ve decided to share my Chocolate Raspberry Cake with a Mirror Glaze with you. It’s so luscious and moist plus the beauty of this cake 🍰 is the glaze! By the way, not just you and your honey are a match made in heaven… so are chocolate and raspberries! The combination of the two together is so delicious! The finishing touch is a beautiful dark chocolate glaze that looks like a mirror! Wow, very pretty!
Whether you are celebrating Valentine’s 💖 or not, you’ll definitely be proud to serve this Chocolate Raspberry Cake with a Mirror Glaze for any occasion.
Bon Appétit! 🍽
Check out these other fabulous cake recipes… 😀
– Cream Cheese Carrot Cake
– Chocolate Lava Cake with Caramel
– Creamy Cheesecake
– Cranberry Orange Bundt Cake
– Coffee Cake
– Black Forest Cake
– Holiday Fruitcake
and for even more delicious dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Chocolate Raspberry Cake with a Mirror Glaze
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Ingredients
RASPBERRY FILLING
- 1 tbsp. gelatin powder mixed with 2 tbsp. cold water
- 8 ounces fresh raspberries, plus more for garnish tips & tricks
- 1/3 cup raspberry jam see Recipe
- 1 tbsp. granulated sugar
- 1 tbsp. freshly squeezed lemon juice tips & tricks
BATTER
- 2 cups unbleached all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 cup good quality cocoa powder
- 1/4 tsp. ground Himalayan pink salt
- 2 cups granulated sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 tsp. pure vanilla extract
- 3 large free-run eggs
- 1 cup buttermilk tips & tricks
- 1/4 cup brewed black coffee
CHOCOLATE GLAZE
- 1 tbsp. gelatin powder mixed with 1/4 cup cold water
- 3/4 cup granulated sugar
- 1/3 cup cold water
- 3 tbsp. unsweetened cocoa powder
- 1/2 cup sweetened condensed milk
- 6 ounces semisweet dark chocolate
- 2 tbsp. shaved dark chocolate, for garnish
- 1 tsp. powdered sugar, or as needed for garnish
Directions
RASPBERRY FILLING
- Line an 8-inch cake pan with plastic wrap; set aside.
- In a small saucepan, combine gelatin powder and cold water. Stir well and let it swell for 10 minutes.
- Meanwhile, in a small saucepan over medium heat, add fresh raspberries, raspberry jam, granulated sugar and lemon juice. Bring to a simmer and cook for 5 minutes.
- Using an immersion blender, purée the raspberry mixture until smooth.
- Pour the raspberry mixture into a sieve sitting over a bowl to remove the seeds; set aside.
- Dissolve gelatin on low heat, about 1 1/2 to 2 minutes.
- Pour gelatin over the raspberry mixture; stir very well.
- Pour the mixture in the prepared cake pan. Cover with plastic and transfer to the freezer for 2 hours then to the refrigerator for 2 additional hours.
BATTER
- Preheat oven to 350ºF
- Lightly grease and flour two 9-inch pans; set aside.
- In a mixing bowl, combine flour, baking powder and baking soda; whisk until well mixed. Add cocoa powder and sea salt; whisk and set aside.
- In the bowl of a stand mixer with the paddle attachment, add sugar, soft butter and vanilla extract; process until mixed. Add eggs one at a time and process until well combined between each addition.
- Add ½ dry ingredients and ½ buttermilk; process on low speed until just combined. Add the remaining flour mixture and buttermilk. Pour in coffee and process until just blended, stopping to clean the sides of the bowl - don’t over mix.
- Divide the batter into the prepared pans and level them out using an angled spatula.
- Transfer to the preheated oven. Bake for 40 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it.
- Remove from the heat and let them cool in the pans for 15 minutes before turning out onto a wire rack to cool completely, about 30 minutes.
- When cooled, using a serrated knife, level out both cakes. Make a slight hollow in the bottom cake.
- Place an upside down bowl on a baking sheet lined with wax paper. Place a plate or the bottom of a springform pan on the bowl. Sit the hollowed cake on it and lay on the cooled raspberry jelly filling. Place the other cake on top; set aside.
CHOCOLATE GLAZE
- In a small saucepan, combine gelatin with water. Stir and let it sit for 10 minutes.
- In another small saucepan over medium heat, combine sugar, cold water, cocoa powder and milk. Stir and bring the mixture just to a boil; remove from the heat.
- Place gelatin/water mixture on low heat and stir until dissolved.
- Pour gelatin over chocolate, stir to combine.
- Place semi-sweet chocolate in a medium bowl and pour in the gelatin/chocolate mixture. Let it sit for 5 minutes.
- Using an immersion blender, process until smooth.
- Transfer chocolate mixture in a sieve over a bowl and discard any solids. Let it cool to 90°F to 95°F before pouring over the cake. With an angled spatula, clean the bottom edges.
- Add shaved chocolate in the space between the two cakes to fill the gap.
- Transfer the cake to the fridge for 2 hours. Garnish with fresh raspberries and sprinkled them with powdered sugar.
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