OLIVIA’S FABULOUS RASPBERRY CHOCOLATE CAKE
"Dorie Greenspan’s profoundly Chocolate Cake becomes Andrew’s towering four-layers-of-Raspberry Chocolate cake topped with fresh raspberries and powdered sugar...."
INGREDIENTS
•
FOR THE CAKE
•
1¾ cups (238 grams) all-purpose flour
•
⅔ cup (56 grams) unsweetened cocoa
•
powder
•
1½ teaspoons baking powder
•
1 stick (8 tablespoons
•
4 ounces
•
•
113 grams) unsalted butter, at room temperature
•
1¼ cups (250 grams) sugar
•
½ teaspoon fine sea salt
•
¼ cup (60 ml) flavorless oil, such as
•
canola
•
3 large eggs, at room temperature
•
2 teaspoons pure vanilla extract
•
1 cup (240 ml) milk, at room temperature
•
½ cup (120 ml) boiling water
•
FOR THE FROSTING
•
3⅓ cups (405 grams) confectioners' sugar
•
½ cup (42 grams) unsweetened cocoa
•
powder
•
½ teaspoon fine sea salt
•
2¼ sticks (9 ounces
•
254 grams) unsalted butter, cut into small chunks and well softened
•
⅓ cup (80 ml) milk, at room temperature
•
Raspberry Powder *
•
Sprinkles, dragées, chocolate shavings or other decorations (optional)
•
FOR THE RASPBERRY SIMPLE SYRUP
•
2/3 cup water
•
2/3 cup sugar
•
1-½ cup Raspberries
•
2 tbsp. Chambord (Optional)
•
8 oz. Raspberry Jam (seedless)
•
Comments & Reviews
Just A Pinch Sweepstakes