With summer coming to an end this is the perfect time to make a cake that uses raspberries. This is a chocolate cake soaked in raspberry syrup, filled with raspberry buttercream and top off with chocolate ganache and fresh raspberries!
150g Soften Butter/Baking Spread
400g Caster Sugar
4 x Eggs
75g Cocoa Powder
260g Self-raising Flour
9 Tbsp Boiling Water
1 1/2 Tsp Baking Powder
100g Fresh/Frozen Raspberries
75g Caster Sugar
250g Soften Butter
800g Icing Sugar
350g Fresh/Frozen Raspberries
1. Pre-heat the oven to 180C/350F/Gas Mark 4. Place the softened butter/baking spread and sugar in a large mixing bowl and mix until the mixture becomes pale in colour.
2. While the mixture is mixing add each egg one at a time to prevent the mixture from curdling. Scrape down the sides of the bowl and mix again.
3. Next add the self-raising flour, cocoa powder, baking powder, milk and boiling water. Mix until all of the ingredients are fully incorporated.
4. Next transfer the mixture in three 20cm lined cake tins. Bake in the oven for 25 minutes.
5. To check is the cake is cooked place a skewer in the middle of the cake, if the skewer comes out clean, then the cake is baked. Place the cakes on a cooling rack and leave to cool for 30 minutes.
6. To make the raspberry syrup, place the water, sugar and raspberries and heat until the mixture starts to boil. Then remove the mixture from the heat.
7. Next sieve the mixture to remove the raspberry seeds, leave the syrup to cool.
8. While the syrup is cooling make the raspberry buttercream, place the frozen raspberries in pan and heat. While the raspberries are heating up break up the raspberries using a wooden spoon. Let the raspberries simmer for 10-15 minutes, the raspberry puree should thicken up to form a jam-like consistency.
9. Remove the raspberry puree from the heat and pour the mixture through a sieve to remove the seeds. There should be around 150-180ml of the thicken raspberry puree, leave the puree to cool for 30 minutes.
10. In a large mixing bowl add the softened butter and mix until the butter becomes paler in colour. Next, add the icing sugar and mix until the icing sugar has been incorporated.
11. Slowly add the raspberry puree into the buttercream mixture; you may not need to use all of the raspberry puree. Keep on adding the raspberry puree until you get a spreadable buttercream.
12. Place one layer of cake onto a cake turntable and then brush the raspberry syrup over the cake. Place some buttercream over the cake and place the next layer of cake on top.
13. Repeat this process again for the final layer of cake.
12. Next coat the cake with the raspberry buttercream, I have a tutorial on how to do this here. Then place the cake in the fridge for 30 minutes.
13. To make the chocolate ganache, break up the chocolate into small pieces and place into a bowl. Place the cream in a pan and heat till it starts to simmer. Pour the cream over the chocolate and mix until all the chocolate has melted. Leave the ganache to cool for 15 minutes.
14. Remove the cake from the fridge and then transfer the chocolate ganache into a squeeze bottle (these bottles are good for drip cakes as it makes it easier to control the length of your ganache drips). Squeeze the ganache over the edge of the cake to create the drips and then with the remaining ganache over the top of the cake.
15. Leave the ganache to set for 20 minutes, mean while place the remaining buttercream into a piping bag with a Wilton 1M Open Star Tip. Pipe buttercream rosettes around the edge of the cake.
16. Decorate the cake with the fresh raspberries.
Here are some other drip cakes recipes you may like to try out!