1.13.16
Happy Part 2 of this cake story! So let’s actually address the origin of this whole project. Why make a cake in the first place? Well I was lucky enough to shoot a short film this past weekend. The biggest scene we were doing on Saturday was a surprise birthday party for the main character (I played her best friend). When I read the script it definitely felt like this was a great opportunity to make something new! So during rehearsal I quickly volunteered to make the cake for the film, and the director was more than excited to say yes and save on some prop transportation/budget.
So the evening before filming, I made this cake. The frosting? Heavenly, however when we could actually eat the cake after filming, I was pretty disappointed in myself. It was too dry, and didn’t make me want me to go back for a second bite. Other people in the film were kinder, and ate their own slices, but I wanted to do better. So I thanked people for eating it, and decided in the next few days, without any real reason I would make another chocolate cake, researching what makes chocolate cake moist, different methods on how to do it well, etc.
I read a lot on butter vs. oil in chocolate cake recipes, and how ingredients such as cocoa powder have a tendency to make things dryer without a hot liquid involved (many I read used boiling water instead of the hot coffee I used). The coffee however, which I read on a few blogs and will definitely agree, brings out the chocolate flavor, and isn’t even tasted in the final cake. If you skipped the first part of this with my cake recipe go here, cause all you’ll get on this post is the raspberry buttercream recipe and some pictures of me decorating under the influence of about three glasses of wine.
For the buttercream:
So that raspberry puree pictured? Make that first. Simply take 1 cup of raspberries, 2 tbsp water, 1/2 cup of sugar and a splash of lemon juice and mix in a small sauce pan. Over low-medium heat allow to break down until it’s a thick syrup. Pour through a sieve into a small bowl to avoid seeds and skin in puree. Allow to cool.
My husband grabbed the camera and went to town taking pictures of the whole ordeal. Here are some where I don’t look insane and the cake looks good.
I decided to pour some chocolate ganache on top, it was thicker than I wanted (I would’ve preferred it thin enough to drizzle) so I just dolloped it on top and swirled it with a toothpick to make it look nicer.
I completed this cake in the evening and the following morning took some more sober legit photos.
The vibrance of the frosting is tough to argue. I couldn’t stop tasting it. And what a great color, without any food coloring used!! So as I’ve said before, take this buttercream, go to the previous post and use that chocolate cake recipe and make some irresistible dessert!!!
Raspberry American Buttercream
Ingredients
- Puree made from one package of fresh raspberries, plus extra raspberries for decorating
- 1 cup of butter, softened
- 3 1/2 cup of powdered sugar
- splash of lemon juice
Instructions
- Cut butter into cubes and mix with powdered sugar in bowl of stand mixer with paddle attachment on low speed
- Once mixed, switch to medium speed and pour in puree and lemon juice, kicking it up to high once fully incorporated until desired thickness is reached
P.S.
*Buttercream is best stored at room temperature
*Too thin? Add more powdered sugar. Too thick? Add a little milk or heavy cream
