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.
Yum!
Here is the recipe:
Chocolate Mud Cake
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
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
Directions
Preheat oven to 350 * grease 3 six inch cake pans
Now time to make the batter. Take water in a sauce pan and bring it to a boil
Add in coffee, butter, dark chocolate and heat it gently till it is melted.
Add in sugar and whisk well till it is completely melted.
Pour this in a bowl and set aside to cool down a bit.
Now sift flour, cocoa, baking soda, baking powder and salt.
Now add in milk to the chocolate mix, add in one egg at a time and whisk it well.
Add in the sifted flour mix in and mix well.
Pour this in the prepared cupcake pan and pop it in oven for 17 min. or until the toothpick comes out clean.
Now remove it from oven and let them cool completely on a wire rack.
For the Raspberry Swiss Meringue Buttercream:
- 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)
Directions
- 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.
Raspberry Liquid Cream Cheese filling
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
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
Directions
1. Preheat the oven to 300°. In the bowl of a standing mixer, paddle the cream cheese on low until smooth, about 2 minutes. Add the sugar and mix until it is completely incorporated, 1 to 2 minutes.
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.
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.
For the Glaze:
- 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.
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Enjoy!
