Chocolate Raspberry Cake with a Mirror Glaze
Chocolaty, dark and delicious, this elegant cake is the perfect dessert to serve for Valentine's Day or any other special occasions!
Ingredients
RASPBERRY FILLING
- 1 tbsp. gelatin powder mixed with 2 tbsp. cold water
- 8 ounces fresh raspberries, plus more for garnish
- 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 sea 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.