The Pioneer Woman Tasty Kitchen

Chocolate and Raspberry Supreme Cake

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Prep:

Cook:

Level: Easy

System:

10

Description

Chocolate and Raspberry Supreme Cake

Ingredients

  • FOR THE CHOCOLATE DEVIL'S FOOD LAYER CAKE:
  • 3 cups Cake Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ½ cups Boiling Water
  • ¾ cups Dutch Processed Cocoa Powder
  • 3 sticks Unsalted Butter, Softened
  • 2 cups Packed Light Brown Sugar
  • 4 pieces Large Egg, Room Temperature
  • 1 cup Buttermilk, Room Temperature
  • 1 teaspoon Vanilla Extract
  • FOR THE WHIPPED VANILLA CREAM FILLING:
  • 2 Tablespoons Cold Water
  • 1-½ teaspoon Unflavored Gelatin
  • 1-¾ cup Whipping Cream, Divided
  • ⅓ cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 drop Pink Food Coloring Paste
  • ½ cups Fresh Raspberries
  • FOR THE CHOCOLATE BUTTERCREAM FROSTING:
  • 7 ounces, weight Dark Chocolate
  • ¼ cups Whipping Cream, Divided
  • 4 sticks Unsalted Butter, Softened
  • 2 cups Powdered Sugar, Sifted
  • 1 cup Fresh Raspberry

Preparation

Preheat oven to 350ºF. Grease three 9-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.

To prepare the vanilla cream filling, place cold water and gelatin in a small bowl and let sit for 10 minutes. In a small saucepan, bring 1/2 cup of the cream just to simmer, then stir in the gelatin mixture. Let cool completely. Stirring frequently to avoid setting.

Beat the remaining cream, powdered sugar and vanilla until soft peaks form. Slowly add the cooled gelatin mixture and food coloring and continue beating until firm peaks form. Keep chilled until ready to use.

To prepare chocolate buttercream, melt chocolate and 3 tablespoons of cream in a microwave. Set aside.

In a standing mixer with a paddle attachment, beat butter for a few minutes on medium speed. Add powdered sugar and beat until incorporated.

Add melted chocolate, and beat until smooth.

Add the remaining whipping cream, and beat until you get to the right consistency.

To assemble the cake, place one cake layer on your serving plate and spread with half of the vanilla filling and scatter 8 to 10 raspberries on top. Place another cake layer on top, and gently press down a little bit. Spread with the remaining vanilla filling and raspberry. Place the last layer of cake on top, smear the chocolate buttercream on the top and sides of the cake. Garnish with fresh raspberries and icing sugar.

Cover and refrigerate. Remove from refrigerator an hour before serving.

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