Chocolate Raspberry Cake ~ Deep and rich, this chocolate cake is accompanied with a light whip cream frosting.
This recipe is from Cooks Illustrated. By the looks of the recipe, yes, it’s involved and takes some time. Although I can tell you the effort is well worth it.
Deep and full in flavor, it also packs more density than most chocolate cakes. For that reason, I finished the cake with a lighter frosting rather than with one of my favorite buttercream variations. I added the raspberries for a punch of color and for an added shot of tartness to pull all the flavors together.
Trust me when I say this cake will bedevil you. I generally give away most of my baked goods, but with this one I ate 3 out of the 12 mini cakes the recipe yielded in one day. Luckily, self restraint saved me from a day of gluttony. The unfortunate part is it came by way of my 3 year old telling me, “Mom too much chocolate is gonna make you so sick”. Really can anything be worse than your son telling you to stop eating chocolate while trying to give you your disapproving look?
