Tag Archives: Raspberry

Intensely Chocolate Cake, Raspberry frosting


Here is a cake I have been making recently. I started with inspiration from here. I normally do not use shortening and for the first time used it in the cake and it was really delightful. I then tried making it a few more times and have managed to get the shortening out and added butter. I also went just for regular cocoa as I have friends who are chocoholics but like the milky variety better. Kara’s cake is absolutely delightful and if you do like dark chocolate – it is absolutely YUMMM!

I have made the icing a couple of different ways including one that uses raspberry jam so feel free to be creative. I made this cake for a bake sale and it was the highest bid cake and went for $80. It was shared in the office and got a lot of compliments. I hope you enjoy it as much as they did.


For the cake

  • 1/2 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 Tablespoons vegetable oil
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup boiling water

For the frosting

  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1 packet freeze dried raspberries
  • 3 cups icing (confectioners) sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon milk (optional, for smoother texture)


Preheat oven to 350F. Line two 8inch cake tins with parchment paper. Butter the parchment paper.

Cream butter and sugar for about 3 minutes on low in your kitchen-aid mixer, scrape down the sides if your beater blade does not have a scraper. Add the oil and turn the mixer on again until incorporated about 1 minute. Add the eggs, one at a time and beat until incorporated. Add the vanilla extract and beat to combine.

Combine flour, cocoa powder, baking powder, salt in a large bowl and whisk to combine and break up any lumps. Add half the dry mixture to the batter and on low to combine. Add the buttermilk and beat again to combine. Add the remaining dry mixture and beat to combine.

With the mixer on low, add the boiling water very slowly and gently down the side. This will help your thick batter thin out and avoid the forming of lumps. If your beater blade does not have a scraper make sure you scrape down the sides a couple of times. Let the mixer run on slow for about 3-4 minutes. Your batter will be fairly liquid.

Divide the batter evenly between the tins and bake in the oven for 33-35 minutes, or until a toothpick poked into the center of each cake comes out clean. Remove to a wire rack and let it cool for about 10-15 minutes before taking it out of the tin and letting it cool completely before frosting.

For the frosting

Beat cream cheese until soft. Add the butter and beat until the mixture is fluffy. This may take about 5-7 minutes.

Meanwhile, crush the freeze dried raspberries either in the food processor or using a rolling pin. If you use a rolling pin you may not get a fine powder, but that is fine as you will gets bursts of raspberries when you eat the cake. Pour the crushed raspberries into a bowl and sift the icing sugar into it. Use a whisk to blend.

Add the vanilla extract to the butter/cream cheese mix. Beat for about 30 seconds. Then add half the icing sugar mix and beat to blend. Then add the remaining icing sugar and salt and beat till incorporated. If your mixture is too thick you can add a teaspoon to the mixture and beat.

To assemble

Level the cakes. Brush a little sugar syrup (optional) on the cut side of the cake. Top with 1/4 of the frosting. Place the second cake on top of the frosting and brush with sugar syrup (optional). Frost the top and sides of the cake. Decorate with fresh raspberries. Place in the refrigerator for the frosting to firm up. Keep the cake out at room temperature for about 10 minutes before cutting and serving.



Trifle with layers of Raspberry, Coffee and Hot Fudge mousse

Just a little trifle..

Just a little trifle..

First of all let me apologise for the picture. I realized I had not taken one out and the trifle was going fast. So I tried to get the best shot I could with my handy Galaxy SII.

I was going for a pot-luck and was trying to think of what I could make that would be quick (relatively) and something that did not involve baking as I was short on time. I was looking through my newspaper cut out (yes we still get the newspaper) and came across this recipe. I love the traditional English trifle, especially when you get fresh strawberries which are amazingly sweet and have little to no cores in them. However, this Raspberry Fudge Mocha Mousse Trifle which is a mouthful sounded quite delicious.  I of course changed things around a tad bit.

I decided to make my own fudge as I really like having hot fudge on ice cream (who doesn’t?) and I do not really like the store brands. I did a little googling to try to find a good hot fudge recipe and came across this. Now I have been a quiet lurker on Smitten Kitten’s site for a while. I love her site and photographs. Anyways in doing things in a haste as I wanted the fudge to cool down. I dumped everything into a bowl and made it. I also ran short of corn syrup so I used some pancake syrup instead. It came out wonderfully, and the next day I was able to reheat what I wanted to use and it was simply yummy (Yes I saved some for myself to pig out on).

When I took the dessert out of the fridge there was a line that was waiting on it. We took a little time in finding a spoon so that people be able to dig down and get to all the layers. I must say the dessert was definitely well received and was gone before everybody got a chance to have some.

I will apologize to the coffee lovers in advance. I don’t drink coffee and just keep the single use sachet’s for the times I have to make use of coffee. When I do not have those then I run down to Sumiers house and he brew’s me a cup of the flavor of the month. I, however, have to answer a few questions on what sort of coffee flavor I am looking for and how fine should the grains be … (coffee lovers will have an immediate appreciation for Sumiers plight – while the non-drinkers will totally understand the quizzical look on my face which says – I just want coffee :-)). Thanks for reading and I would love to hear your comments.


Hot Fudge Sauce (modified from Smitten Kitten)

  • 4.5 ounces milk chocolate
  • 3 tablespoons butter, unsalted, cut into chunks
  • 2/3 cup water
  • 1/3 cup sugar
  • 4 tablespoons corn syrup
  • 2 tablespoons pancake syrup
  • 2 tablespoons rum

Dump everything (except the rum)  into a pot and put it on a medium heat. Stir until everything is dissolved. Keep stirring for about another 3 minutes until the chocolate is completely melted. Then turn up the heat and let the mixture come to a boil. Then turn down the heat to a simmer and let it cook for about 10-12 minutes. Keep stirring occasionally and scrape down the sides of the pot. You will see after about 12 minutes that the sauce has reduced and has thickened. Turn off the heat and let it cool. Once it is cool add the rum and stir and it is ready.

Raspberry Sauce

  • 8oz packet of raspberries
  • 2 tbsp of raspberry jam
  • 1 tbsp water

Pick out about 20 strawberries and set them aside on a plate. Put the rest of the berries and the raspberry jam into a blender and puree. Add just about a tablespoon of water to think it down.


  • 1 sachet of coffee (Nescafe)
  • 1/4 cup hot water

Stir the coffee in the hot water and let it cool.


  • 6 cups heavy whipping cream
  • 8 tablespoons sugar
  • 1 Store bought pound cake (loaf size)

Cut up the pound cake into cubes.

Whip the cream until it start to thicken. Add sugar slowly and keep whipping until you get stiff peaks. Divide the whipped cream into three portions. Into the first portion fold in 3/4 cup of raspberry puree.

Now start assembling. Put down two layers of cubed pound cake into your trifle bowl. Pour on the raspberry mousse. Put this into the refrigerator while you get the next layer ready.

Into the second portion fold in the coffee. Take the trifle bowl out of the fridge and put on another cake layer (you should have finished all your cake by now). Then pour the coffee mousse on top and return to the fridge.

Into the last portion, fold in the now cooled hot fudge. Then pour this layer onto of the coffee layer. Decorate with Raspberries and refrigerate until ready to serve.