I made this cake for my good friend Lynn’s Birthday! This cake was inspired by these cupcakes, and I just had to try to make it in cake form! This little cake is a 6 inch mud chocolate cake with raspberry cheesecake filling, raspberry cheesecake filling, and a dark chocolate glaze on top.
All Purpose Flour 2 cups / 240 grams
Cocoa Powder – 1/2 cup / 60 grams
Baking Powder – 2 tsp
Baking Soda – 1/2 tsp
Salt – 1/2 tsp
Water – 3/4 cup / 180 ml
Soft Unsalted Butter – 250 grams
Milk – 1/2 cup / 120 ml
Eggs – 4
Sugar – 2 3/4 cup / 550 grams
Dark Chocolate – 220 Grams chopped
Instant Coffee Powder – 2 TBSP
Oil – 2 TBSP
Preheat oven to 350 * grease 3 six inch cake pans
- 5 large, fresh egg whites (150 g)
- 1-1/4 cups (250 g) sugar
- 1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
- pinch of salt
- few drops pink food coloring (optional)
- Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
- Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
- Add raspberry puree to taste or the fresh raspberries in small increments, and blend until combined. Add small amount of pink food coloring, if desired.
One 8-ounce package cream cheese
¾ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon kosher salt
2 tablespoons whole milk
1 large egg
1/2 cup raspberry puree
2. In a small bowl, gently whisk together the cornstarch and salt. Add the milk in a slow, steady stream, then whisk in the egg.
3. With the mixer on medium-low speed, add the egg mixture to the cream cheese, add the raspberry puree and start beating until the mixture is smooth, about 3 to 4 minutes. Scrape down the sides of the bowl.
4. Pour the cheesecake batter into an 8-inch-square baking pan. Place the pan in the oven. Bake for 15 minutes. After 15 minutes, gently shake the pan: The outside edges should be firm and the center loosely set. If the cheesecake has not reached that consistency, allow it to cook for an additional 5 minutes.
- 4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
- 1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes
Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth. *Be careful to not get even a droplet of water into your bowl of chocolate and butter.