Chocolate and raspberry birthday cake

To celebrate his 12th birthday, Milo wanted a chocolate and raspberry cake.
It was while browsing Instagram that I had spotted a cake of Linda Lomelino which I thought was perfect for the occasion. And that’s good, because I just have his book at home and I haven’t really tested his recipes yet.
Composed of cocoa cake and butter cream, I first thought of making other preparations. It is true that I do not have a great memory of my last cocoa cake. As for the buttercream… she and I aren’t really friends.

I still followed the recipe scrupulously (or almost!).
The taste is ultimately very pleasant, even if the cake is quite dense. The problem is mainly in the height of the cake. It should be much higher, much more majestic…

Milo was still delighted and finds it delicious. This is the main!

Chocolate and raspberry birthday cake:

Cakes:

75g butter
250g caster sugar
180g flour
60g bitter cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
175ml milk
175ml boiling water

Preheat the oven to 180°C.

Melt the butter and let it cool.

Mix sugar, flour, cocoa, baking powder, baking soda and salt.
Add butter, eggs, and milk. To mix together.
Add boiling water. To mix together.

Divide the dough in two and pour it into 2 molds 15 cm in diameter (if you only have one mold, you will have to cook twice!)

Bake for about 40 minutes.

Let cool before unmolding onto a wire rack.
Let cool completely.

Milk Chocolate Buttercream:

300g butter at room temperature
200g milk chocolate
2 tbsp coffee liqueur (recipe here)
75g icing sugar
1 pinch of salt

Melt the chocolate in the microwave in 30 second increments.
Let cool.

Whip the soft butter for about 2 minutes, until smooth.
Add the coffee liqueur, icing sugar and salt. Whisk.
Add the warm chocolate. Mix with the spatula.

Reserve at room temperature.

Assembly:

Cut the cakes in 2 so as to have 4 layers.

Assemble the cake, alternating cocoa cake and buttercream.
Cover the whole cake.
Reserve a little cream in a piping bag fitted with a smooth tip for decorating the top.

Chill the cake.

Dark Chocolate Frosting:

75g chocolate (70%)
35g butter

Melt the chocolate and butter in 30 second increments in the microwave.
Smooth well and let cool.

Take the cake out of the fridge and pour the icing on it. Let it flow down the sides.

Decoration:

125g raspberries
maltesers

Decorate the top with the remaining buttercream, raspberries and Maltesers.
Put the rest of the raspberries and some Maltesers all around.

Keep refridgerated.

To finish: for the decoration, I made a garland of pennants. The fabric is hand-dyed cotton with madder roots.
You must first make a pattern by drawing a diamond on paper.
Cut 5 flags in the fabric using the pattern.
Glue the pennants on a pretty rope. I used the glue gun.
Tie the string on skewers.
Decorate the cake.

Question mould, I am not very equipped. I used Demarle’s little round mould, but it’s not great, because it’s slightly flared and I had to resize it. If you have molds of about 15 cm, now is the time to use them. The cake may have a chance to be really taller!
On the other hand, it is impossible to use a frame, because the paste is very liquid.


With this cake, you will easily make a good ten portions. It is indeed a very rich cake, so we make small portions.
I will try to make a new version of this cake more to my liking soon…

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