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Chocolate and Raspberry Supreme Cake
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.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!