This cake is light, fluffy and fresh with a great combination of chocolate, cream and fruit…who could resist that?! Not me. That’s for sure!
This is actually a recipe for a Black Forest Cake but since I couldn’t get cherries when I needed them I chose raspberries as an alternative. Once the cherries were omitted I knew I would get in trouble with the culinary experts if I didn’t change the name. So that is how a Raspberry and Cream Chocolate Layer Cake came about.
Raspberry and Cream Chocolate Layer Cake
- 2 1/8 cups (255 grams) all-purpose flour
- 2 cups (450 grams) white sugar
- 3/4 cup (85 grams) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Filling (for a Black Forest cake)
- 2 (20 ounce) cans pitted sour cherries
- 1 cup (120 ml) white sugar
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy (720 ml) whipping cream
- 1/3 cup (40 grams) confectioners’ sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in the centre comes out clean.
- Cool layers in pans on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
Berry filling and Cream topping
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan.
- Cook over low heat until thickened, stirring constantly.
- Stir in 1 teaspoon vanilla. Cool before using.
- Put whipping cream in a chilled bowl. Beat with an electric mixer at high speed until soft peaks form. Add confectioner’s sugar a bit at a time and beat until stiff peeks form.
- With long serrated knife, split each cake layer horizontally in half.
- Crumble one of four layers into crumbs and set aside.
- Set aside 1 1/2 cups Cream frosting for decorating the cake.
- Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
- To assemble, place one cake layer on a cake plate.
- Spread with 3/4 cup cherry topping then top with 1 cup frosting.
- Top with second cake layer; repeat layers of Cream frosting and Berry topping. Top with third cake layer.
- Frost sides of cake.
- Pat reserved crumbs onto frosting on the sides of cake.
- Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
I couldn’t find caned cherries so I opted for using raspberries instead. I bought raspberry jam with a high fruit content and mixed in about 200 grams of frozen raspberries. I used this as the filling instead. It needs a good amount of berry filling so it can soak into the cake and give it extra moisture and flavour. I feel I used too little so I’ll be sure to use more the next time around.
For the decoration I chose to use chocolate shavings instead of cake crumbs – which meant more cake in the layers. I actually made this cake for my birthday so I made it the day before and froze it to make it easier on myself. It worked out great!!
This is a lovely party cake that I’m sure all cream and chocolate lovers will enjoy. Hope you give this Raspberry and Cream Chocolate Layer Cake or Black Forest Cake a try.