Chocolate Cake with Fresh Raspberries

Triple-layer 8″ Chocolate Cake with Raspberry Cream Cheese Filling, Chocolate Ganache Buttercream and Dark Chocolate Ganache topped with Fresh Raspberries

We were invited out to dinner and I naturally thought to bring a cake.  We love date night out with friends and have often brought cakes for dessert.  However, this particular cake was cake #2 since cake #1 was an amazing disaster.

I had decided to wanted to bake chocolate…I was looking for strawberries in the market for a strawberry cream cheese filling.  But, there weren’t any strawberries.  I did find some beautiful and expensive raspberries.  Good thing I’m flexible with inspiration.  Chocolate and raspberries…a perfect combination.

Cake #1 began life as a 6″ triple-layer round cake with raspberry cream cheese filling.  Up to this point, things were fine.  The cake started a slow downhill descent when I failed to dowel this cake.  When I thinned out the frosting for the crumb coat layer – I thinned it too much.  At this point, the cake was listing and the crumb coat cream cheese buttercream was sliding off the cake and onto the plate. 

After letting it set up in the fridge, I took one last run at it…and failed.  In the hopes that raspberry buttercream would be the right Band-Aid, I applied a generous coating.  This cake was not to be.  It was still leaning to one side and the filling continued oozing out the sides.  I knew it would taste really good, but it looked terrible.  Time to start over.

The second cake picked up where the first cake left off.  In my hurry to get back on track, I over-filled the 8″ round pans and  tested for doneness too early.  The result: a cake with a
sunken middle.  Oh boy!  How is it possible I’ve baked two messes in a row?  The second 8″ round that came out of the oven was the first ray of hope since cake #1 was baking.  The layer looked lovely.

After slicing off the unevenness of the first layer (by using a leveler) and splitting the second layer in two – I was able to put together a triple-layer, 8″ round cake.  The raspberry cream cheese filling went together nicely.  Whew. Back on track.

I made the chocolate ganache and folded some of that loveliness into the buttercream for the crumb coat and outside layer of the cake.  After adding a bit of flare around at the base of the cake, I poured the dark chocolate ganache over the top and gently encouraged it to drip down the sounds.  I had enough fresh raspberries for two rows around the top (and topped a few cupcakes as well).


This cake is far from perfect but I am happy with the results.  More importantly, I prepared this cake for a special dinner out with friends who also have visiting family in town.  Dinner out, great conversation, my life partner with me, friends and good times …. plus a chocolate cake enjoyed by everyone at the table.  What a great evening.

What I know about cake and life and sobriety… stay flexible. Be honest.  Patience is a gift.  Have a partner.


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5 Responses

  1. CatherineWO says:

    Chocolate, raspberries, cream cheese and buttercream–I think I am in love. You’ve outdone yourself on this one, Julia. Yummmm!

  2. Esther says:

    That’s beyond amazing!!!!!!!! Liebster Award has definitely gotten me anew blog to follow!

  3. Senna An says:

    Gonna try this for my fiance’s bday. But I think I will change to strawberry

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