Last week was tough. The stresses of everyday life combined with the sadness felt by the nation, and in particular my fellow Texans left a cloud over what would normally be a few glorious summer days. You see, summer has always been my favorite season (have I mentioned that yet?). Vacations, long days lounging by the pool and afternoons spent searching for cold treats while the sun beats down and warms your skin. It’s heaven. I took a moment to be thankful for these small things and want to offer you to do the same. Let us continue to celebrate and enjoy the remainder of these hot summer days because they’ll be over before you know it. Now, let’s get down to business and talk about what I think is the most beautifully decorated cake I have made thus far.
Ya’ll, my absolute very favorite dessert combo has got to be chocolate and raspberries. Add to the fact this cake is almost more brownie then it is cake, a dense and decadent dark chocolate taste. Filled with raspberries and iced with the lightest raspberry meringue frosting and then topped with an incredible dark chocolate ganache drip, well you might just say the pictures speak for themselves.
Ganache ‘drips’ are the new thing in cakes and much easier then one might think. Simply scoop ganache into a spoon and slowly drip it over the sides. Then, scoop a large amount in the middle and spread with a spatula or icing utensil. Then subsequently watch as it is devoured as I have yet to meet someone who can resist a drip cake.
*recipe from Lomelino’s Cakes
Raspberry Brownie Cake
2 sticks salted butter
7 oz dark chocolate (70% cocoa)
1 1/4 cups light Muscovado sugar, loosely packed in a measuring cup (if you can’t find, light brown sugar is fine)
2/3 cup granulated sugar
4 large eggs
1 3/4 cups + 2 tablespoons flour
6 tablespoons cocoa powder
1 teaspoon baking powder
3 1/2 ounces raspberries
Meringue Cream with Raspberries
whites from 4 large eggs
3/4 cup + 2 tablespoons granulated sugar
2 1/2 sticks unsalted butter, at room temperature
3 1/2 ounces raspberries
3 1/2 ounces dark chocolate (70% cocoa)
1/2 stick unsalted butter
Make the Raspberry Brownie Cake
Preheat the oven to 350 degrees F
Prepare two 6-inch cake pans with butter and flour, or parchment paper
Cut the butter into cubes, and coarsely chop the chocolate. Melt the butter and chocolate together at low heat in a large saucepan. Let cool.
Beat the Muscovado sugar, granulated sugar, and eggs until light and airy, about 3 minutes. Mix the flour, cocoa and baking powder in a separate bowl.
Pour the chocolate and butter mixture into the sugar and egg mixture, and beat to a smooth batter. Sift in the dry ingredients, and mix until the batter is smooth. Divide the batter evenly among the cake pans and level the surface with a spoon. Divide the raspberries in half, and set the other half aside. Press the other half of the raspberries into each layer.
Bake the layers for 45-50 minutes or until a took pick inserted into the center comes out with moist crumbs.
Making the Meringue Cream with Raspberries
Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk constantly with a hand beater until the sugar crystals dissolve and the mixture is no longer ‘grainy’ to the touch.
Continue to beat the mixture with an electric mixer or stand mixer until it is as white and fluffy as a meringue. Beat until the mixture is cool, which can take up to 10 minutes.
Add the butter a little at a time. After the butter has been incorporated, beat for another 3-5 minutes.
Puree the remaining raspberries in a blender. Process the raspberry puree through a fine mesh to remove the seeds.
Mix the puree with the buttercream and beat the foisting until it is smooth.
Assemble the Cake
Place the first cake layer on a board. Spread on an even layer of Meringue Cream. Place the last year on top, cut side down.
Spread a thin layer of Meringue Cream all over the cake to contain the crumbs. Refrigerate for about 20 minutes or until the frosting has firmed.
Add another layer of Meringue Cream until the cake is completely smooth. Place the cake in the refrigerator once more, and make the Chocolate Glaze while the cake chills.
Making the Chocolate Glaze
Break the chocolate into pieces and dice the butter
Carefully melt the butter with chocolate in a saucepan and let cool. The glaze will thicken somewhat but still be fluid.
Pour the chocolate glaze over the cake and let it run down the sides. Use an offset spatula to spread the glaze more evenly if necessary. Work quickly before the glaze sets.
Decorate the cake with leftover raspberries