Chocolate Raspberry Celebration Cake | DFM | DFM

Ingredients

• 2/3 cup (150 mL) unsweetened cocoa powder
• 3/4 cup (175 mL) milk
• 1 1/2 cups (375 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 1/4 cups (300 mL) granulated sugar
• 2/3 cup (150 mL) butter, softened
• 2 eggs, at room temperature
• 3/4 cup (175 mL) sour cream
• 2 tsp (10 mL) vanilla
• 8 oz (250 g) bittersweet (dark) chocolate (65 to 70% cacao), chopped
• 1 1/4 cups (300 mL) 35% whipping cream
• 1 1/2 cups (375 mL) fresh raspberries, divided
• Rinse the raspberries and pat them dry before using.
• Frozen raspberries don’t work well in this cake since they add too much moisture.
• Use the best quality chocolate you can find for this frosting.
• Use chocolate with 65 to 70% cacao for the best texture and flavor.
• If the percentage isn’t indicated, make sure cocoa liqueur or cocoa mass is the first ingredient on the list on the label.
• When frosting the cake, if your room is cool, dip your palette knife or spatula in warm water and wipe dry frequently to prevent frosting from getting too firm.
• Brush cake layers with raspberry or chocolate liqueur before assembling the cake.
• Use a mixture of red and golden raspberries or blackberries for the garnish.