Luxe Layer Extravaganza
Submitted by ghammond
Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
1 hrsThis is a dessert built to make jaws drop: three layers of moist chocolate cake stacked with a billowing pink raspberry cream. It looks and tastes like something from a pastry-shop case, yet it eats surprisingly light.
The cake starts with a smart move, blooming the cocoa in boiling water before it goes into the batter. That hydrates the cocoa and unlocks a deeper, darker chocolate flavor than dry cocoa alone. Buttermilk keeps the crumb tender and tangy. It bakes as one thin sheet, then gets cut into three neat rectangles to layer.
The filling is where it earns the ‘extravaganza.' You make a glossy Italian meringue by whipping hot sugar syrup into egg whites, then fold it with raspberry-spiked whipped cream and a touch of grenadine. The meringue makes the filling airy and stable, so it holds its shape between the layers without weighing the cake down.
Stack, fill, and finish with whipped cream and fresh berries.
Chef Tips
- Bloom the cocoa in boiling water before adding it to the batter. It deepens the chocolate flavor noticeably.
- For the Italian meringue, beat the hot syrup into the egg whites in a thin, steady stream and keep beating until the bowl is cool, so the meringue stays stable and glossy.
- Make sure the cake is completely cool before filling, or the raspberry cream will deflate and slide.
Variations
- Swap strawberries or a mix of berries for the raspberries.
- Add a thin layer of raspberry jam between the cake and cream for an extra fruit punch.
- Finish with a drizzle of chocolate ganache for a more decadent presentation.
Ingredients
Directions
Grease a 15×10×1-inch baking pan.
Line with waxed paper.
Grease the waxed paper. Preheat the oven to moderate.
Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa.
Stir in the buttermilk; the mixture should be cool.
Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper.
Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy.
Add the eggs, one at a time, beating after each addition.
Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients.
Pour into the prepared pan.
Bake for 20 minutes or until the center springs back when lightly pressed.
Cool the cake in the pan on a large wire rack for 10 minutes.
Turn the cake out onto the rack to cool completely.
Remove the waxed paper.
To prepare the filling, heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar.
Boil until the temperature registers 240 degrees F on a candy thermometer, about 10 minutes.
Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff.
Cover and refrigerate.
Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form.
Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool.
Place the raspberries in a blender or food processor.
Whirl for about 5 seconds to puree.
Fold the raspberries and grenadine into the whipped cream.
Gently fold the meringue into the raspberry cream. Set aside.
Cut the cake crosswise into three equal rectangles (5 x 10 inches).
Place one rectangle on a serving platter. Top with 2 cups of the filling.
Repeat two more times, ending with a layer of raspberry cream.
Garnish with whipped cream, orange zest, or fresh raspberries, if you wish.
Comments