Vanilla Frosting: http://sweetopia.

net/2012/04/buttercream-frosting-recipe-an-untold-sugar-flower-secret-revealed/

Husband’s NEW Birthday Cake

Chocolate stout cake with raspberry filling, chocolate frosting, raspberry buttercream, and
chocolate ganache

Cake adapted from Not So Humble Pie (http://notsohumblepie.blogspot.com/2011/08/midnight-

sin-chocolate-cake.html)

546g (2 3/4 cups) granulated sugar (19 ¼ oz)

4.5g (3/4 tsp) salt
69g (3/4 cup) dutch processed cocoa powder (2 ¾)
5g (1 tsp) baking soda
1 ½ cups stout (like Guinness)
1 cup canola oil
2 tsp vanilla extract
2g (2 tsp) instant espresso powder
218 grams (1 3/4 cups, spooned and leveled) bleached all purpose flour (7 ⅝oz)
4 large egg yolks
2 large eggs
1/4 cup buttermilk

1 batch raspberry filling (recipe below)

1 batch chocolate buttercream (recipe below)
1 batch raspberry buttercream (recipe below)
1 batch chocolate ganache (recipe below)
½ cup Chambord

1. Preheat your oven to 350 degrees. Prepare two 9 inch cake pans with baking spray, line
them with rounds of parchment paper, and then spray the parchment paper with more
baking spray.
2. In a medium saucepan, bring the stout to a boil over medium-high heat. Measure out 1
cup in a measuring cup and discard the rest. In the same (now empty) saucepan, off the
stove, combine the sugar, cocoa powder, salt, and baking soda. Stir with a whisk until
combined and then slowly add the stout while whisking. It might bubble when the baking
soda reacts with the dutch processed cocoa. That’s ok. Once fully mixed, return the
saucepan to the stove and over medium-high heat, bring it back to a boil. Once boiling,
remove it from the heat, stir in the espresso powder, and allow it to stand for at least 10
minutes. This will allow for the dark, rich color of the cake.
3. Meanwhile, measure the flour and buttermilk, and separate the eggs. Add the oil and
vanilla to the bowl of a stand mixer fitted with the paddle attachment. When the
chocolate mixture is ready, add it to the stand mixer and mix on low speed for about 20
 seconds. Add the flour and mix on low until combined. Add the egg yolks, eggs, vanilla
and buttermilk, andr beat until just combined, no more than necessary. The batter will be
very thin, that’s ok.
4. For cake, divide the batter between the two cake pans and bake for 25-30 minutes, until
the center of the cake springs back when you touch it, and a cake tester (i.e. toothpick)
inserted in the middle comes out clean. Allow the cakes to cool for 10 minutes on a wire
rack, then remove them from the cake pans and cool completely.
5. Cut the cooled cake layers evenly in half, so there are four thin layers. Be careful!
They'll be very delicate. If the tops have puffed up in the middle, use a bread knife to
level them. Put them in the freezer to firm up, about 30 minutes to an hour.
6. Place the first layer on your cake plate. (If boozing it up, brush the top of the first cake
layer with a little Chambord raspberry liqueur.) Using a spatula, spread about 1/2 cup of
the raspberry filling in an even layer over the cake. Make sure it gets all the way to the
edge. Spread about 1/2 cup (or one third) of the chocolate frosting over the raspberry
filling. Place cake in the refrigerator to firm up, if needed. (Note: If the raspberry filling is
on the runny side, put the chocolate frosting layer down first. My filling was very thick,
so it worked best for me to use it first.)
7. Repeat Step 2 for the next two layers, making sure to work slowly and letting it set in the
refrigerator if it is slipping and sliding at all. Chilly cake is your friend! Then place the
final layer of cake on top.
8. If there is unevenness in the shape of the cake, now is the time to even it out. Cut off
any bits that stick out...and eat them! Gotta test for poison, right?
9. Spread a very thin layer of the raspberry buttercream around the cake for a crumb layer.
This will glue the dark crumbs to the cake, so they don't show through the light colored
buttercream. Chill the cake in the refrigerator for 15 minutes until firm. Apply a regular,
thick layer of the buttercream, then chill again for another 15 minutes.
10. Pour the chocolate glaze over the top of the cake and using a spatula, push the glaze
just to the edge of the cake, so it spills down the sides. Refrigerate the cake for at least
30 minutes to set completely.
11. Decorate the top of the cake with leftover raspberry buttercream and/or fresh
raspberries.

Bittersweet Chocolate Buttercream Frosting

Adapted from Smitten Kitchen (http://smittenkitchen.com/2009/03/layer-cake-tips-the-biggest-

birthday-cake-yet/)

Makes about 1 1/2 cups

3.5 ounces bittersweet chocolate

1/2 cup heavy cream
4 TB unsalted butter, at room temperature
 1. Melt the chocolate and heavy cream in a double boiler, and whisk to combine. Remove
from heat and let the mixture sit, whisking occasionally, until it reaches a thick, gloppy
consistency (which Deb likened to mayonnaise, which was right on). This took me about
30 minutes.
2. In a stand mixer, cream the butter using the whisk attachment, on medium speed until it
is light and fluffy. Add the chocolate mixture and whip until it is thicker and lighter in
color, about 2 minutes. Don't overwhip, or it could break.

Raspberry Filling

Makes about 1 1/2 cups

20 ounces frozen raspberries (2 packages), thawed

1/3 cup sugar
2 TB cornstarch
1 tsp freshly squeezed lemon juice

1. Puree the raspberries in a food processor, and push liquid through a fine mesh strainer
to remove any seeds.
2. Combine all ingredients in a large saucepan and heat the mixture over medium heat,
stirring constantly until it boils and thickens. Let it cool to room temperature, so the
mixture will come to a thick enough consistency.

Raspberry Buttercream

1 cup (2 sticks) unsalted butter, at room temperature

5-6 cups confectioners sugar
10 ounces frozen raspberries (1 package), thawed
1 1/2 tsp vanilla extract

1. Puree the raspberries in a food processor, and push liquid through a fine mesh strainer
to remove any seeds. Set aside 3 TB of the puree for the chocolate glaze. (To save
time, I pureed the raspberries for both recipes together at once.)
2. In the bowl of a stand mixer, cream the butter using the whisk attachment on medium
speed until it is light and fluffy.
3. Slowly add 2 cups of the confectioners sugar, and mix until smooth. Then add 10 TB of
the raspberry puree, slowly, and mix until smooth. Add the rest of the sugar, in 1/2 cup
increments, and mix until fully incorporated. When you've added in 4 1/2 to 5 cups of
sugar stop and taste the mixture. If it is sweet enough for your liking, stop there. If you
need more, keep tasting after each 1/2 cup addition until it's sweet enough. The exact
amount of sugar will vary depending on the sweetness of the raspberries and, of course,
personal preference.
4. Finally, add the vanilla extract and beat the mixture at medium-high speed for 2-3
minutes, until it is light and fluffy.
Chocolate Raspberry Glaze

Adapted from Smitten Kitchen (http://smittenkitchen.com/2008/08/chocolate-peanut-butter-

cake/)

8 ounces bittersweet chocolate, coarsely chopped

3 TB raspberry puree
2 TB Chambord
2 TB light corn syrup
1/2 cup heavy cream

1. Melt the chocolate and corn syrup together in a double boiler. Whisk often until the
chocolate is fully melted and the mixture is smooth.
2. Remove the mixture from heat, and whisk in the raspberry puree, Chambord, and heavy
cream until it is smooth.

Note: Don't do this part until you are ready to use it (the cake is assembled). It needs to be
warm when it is poured over the cake, so it's oozy and drippy. I waited just a few minutes to
pour mine, and it stayed a little thick.

Alternative Raspberry Buttercream Frosting

Adapted from Hungry Rabbit (http://hungryrabbitnyc.com/2012/03/five-spice-plum-cake/)

1-1/2 cups (12 ounces) packed light brown sugar

1/4 teaspoon baking soda
1/4 cup (1-1/4 ounces) all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
1-1/2 cups whole milk
1 teaspoon pure vanilla extract
24 tablespoons unsalted butter, softened (3 sticks), cut into 24 pieces
½ cup raspberry puree (+?)

1. Combine sugar, baking soda, flour, cornstarch, and salt in medium bowl. Slowly whisk in
milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook
over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7
minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 1
hour.
2. In a bowl of a stand mixer fitted with whisk attachment, add cooled milk mixture and
vanilla, and beat on low speed until combined, about 30 seconds. Add butter, 1 piece at
a time, and beat until incorporated, about 2 minutes. Add raspberry puree, Increase
speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Cover
and refrigerate until firm, about 1 hour.