Deeply Chocolate Layer Cake

2013 will be the year of the cake. 

I am making the wedding cake for my beloved friend Stephanie's June wedding. To ensure the best cake possible for that day I'm making a boat load of test cakes from here on out. And today I am starting with a chocolate cake. 

Deeply Chocolate Layer Cake with Vanilla Whipped Cream, 

     Chocolate Buttercream & Raspberries

     from The Little Red House

Chocolate Cake

2 oz. semisweet chocolate

¾ cup unsweetened dark cocoa powder

¾ cup boiling water

6 tbsp melted butter

1½ cups sugar

2 eggs

1 cup buttermilk

1 tsp vanilla

1¼ cups cake flour**

1 tsp baking soda

½ tsp baking powder

½ tsp salt

**After seeing how fragile the cake turned out, I would recommend decreasing the cake flour to ¾ cup and ½ cup all-purpose flour.

Directions

Preheat oven to 350°F.

!IMPORTANT! Line bottom of two 8" pans with a round of parchment paper. Grease both side of the parchment paper and sides of pan.

Finely chop the chocolate, in a bowl combine it with boiling water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a bowl add flour, baking soda, baking powder, and salt. Set aside.

In large bowl of a standing mixer, beat butter and sugar until combined.

Add eggs, one at a time, until the mixture has thickened slightly and light colored, about 3 minutes.

Slowly add buttermilk, vanilla, and melted chocolate, beating until combined well.

Add flour mixture and beat on medium speed until just combined.

Pour batter into the two pans, bake in the center of your oven for 22-25 minutes, until a toothpick comes out clean. Let cool, turn out onto a wire rack and cool completely.

Vanilla Whipped Cream Ingredients

     (double if making 4 layers)

1 cups whipping cream

¼ cup powdered sugar

1 tsp vanilla

Directions

Using an electric mixer, whip the cream on high speed for 2 minutes until soft peaks form. Add sugar and vanilla. Whip until light and fluffy.

As my pictures may suggest, the cake is falling apart. It's very fragile and crumbles easily so be prepared. 

It might look a little rustic.

Chocolate Buttercream

     (double if making 4 layers)

1 stick butter, room temp

½ cup cocoa powder

2 cups powdered sugar

a few tbsp milk

Directions

Beat butter, cocoa powder, powdered sugar, and a little milk. Beat, adding more milk, until you reach your desired the consistency.

Layering the cake...

This cake can be 2 or 4 layers. My cake turned out very fragile so I left it in two layers.

Spread the first layer with a hefty portion of whipped cream, adding a small handful of raspberries. Spread a layer of chocolate buttercream on top. Place the second layer of cake on top, frosting with the chocolate buttercream then whipped cream. Top with lots of raspberries.

This is cake very rich, very chocolately. So don't say I didn't warn you, chocoholics.

Chocolate Raspberry Pie with Graham Cracker Crust

How are you feeling today? 

Happy? Sad? Playful? Confused? Energetic? Hungry? 

It's true.

Pies are great desserts. I still love cake but pies allow for flexibility  You can mix and match textures and flavors and (usually) it all works out. If you like graham cracker crusts then you are in for a treat.

Chocolate Raspberry Pie with Graham Cracker Crust

Crust Ingredients

1½ cups graham cracker crumbs
½ cup sugar
½ tsp cinnamon
½ tsp salt
6 tbsp unsalted butter, melted

Filling Ingredients

½ cup sugar
¼ cup cornstarch
4 large egg yolks
2½ cups milk
2 tbsp unsalted butter
1 tbsp vanilla
4 oz. bittersweet chocolate, chopped

Topping
whipped cream
raspberries

Directions

Making the crust, preheat oven to 350 degrees. 

In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Add the butter and pulse until the crumbs are moistened. Empty and press crumbs into a 9 inch pie pan. Bake for 12 minutes until the crust is set and lightly browned. Let cool completely.

For the filling, in a medium size saucepan over medium heat, combine the sugar, cornstarch, egg yolks, and ½ cup of the milk. Whisk together until smooth. Add in the remaining milk and continue whisking as you cook. The custard will thicken as it cooks, you want your custard to be very thick, cooking for about 5 minutes.

Remove from the stove and whisk in the butter and vanilla. Stir in the chocolate until it is melted and fully incorporated.

Spread the custard into the pie crust, smooth the top, cover with wax paper and refrigerate. It’s best the pie chills for a few hours before serving.

Once the pie is set, top with fresh raspberries and whipped cream. 

Putting my guest to work. 

Sarah is doing a great job demonstrating how one can successfully stir in the chocolate, 

drink wine, and carry on a conversation all at once. Well done!