How to make Model Bakery’s Raspberry Chocolate Cake

This is a beautiful, decadent cake perfect for any celebration! The pairing of raspberry and chocolate is quite delicious and melts in your mouth. The chocolate sprinkles add a very fun element as well, do not skimp out on this part. Each slice is a full of rich, silky smooth ganache combined with three layers of light and fluffy chocolate cake and fresh raspberries, what more could you ask for!

Making the cake is not too complicated, but do allow for extra time for the various cooling stages. Have fun with decorating and your family and friends will surely be impressed.

Ingredients

3/4 cup unsalted butter at room temperature
2 1/4 cups cake flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
3/4 tsp sea salt
1/2 tsp baking powder
2 1/4 cup sugar
3 eggs at room temperature
1 1/2 cups brewed coffee at room temperature
1 1/4 lb semisweet chocolate
2 1/2 cups heavy cream
1 tbsp light corn syrup
1 1/2 pint fresh raspberries
1/2 cup simple syrup
- 1/2 cup water and 1/2 sugar over high heat, stir constantly until boiling; let boil for 1 min then allow to completely cool
1/2 cup chocolate sprinkles

Tools

Three 8 inch round cake pans
Sifter
Electric mixer
Pastry brush
Bowls for mixing
7 inch Cardboard cake round
Pastry bag with star tip

Cookbook – Model Bakery

Step 1 – Make the Chocolate Cake

Preheat the oven to 350 F. Line the cake pan bottoms with parchment paper rounds. On the inside of the pans, butter and dust with flour.

Take the cake flour, cocoa powder, baking soda, salt, and baking powder and sift them into a medium sized bowl. In the mixer, beat the butter for about a minute until it is smooth. Slowly add in the sugar and beat for about 4 minutes. Next add in the eggs one at a time and after each is fully mixed in. Reduce the mixer speed to low and add in the flour mixture slowly in thirds, alternating with 1/2 cup of coffee at a time. Scrape down the bowl as needed.

Divide the mixed cake batter evenly in the pans. Rap the cake pans to eliminate air bubbles.

Bake for about 25 minutes, ensuring that a toothpick inserted in the center comes out clean. Let cool in the pans on a wire rack for 10 minutes. Then flip and peel off the wax paper. Return them right side up and let cool completely.

Step 2 – Make the Ganache

Take the heavy cream and heat it to a simmer over medium heat. Place the chopped chocolate in a bowl and pour the cream over the chocolate. Let it stand for 3 minutes to soften the chocolate. Next, add the corn syrup to the mixture and whisk together until smooth. Place in the refrigerator for about 1 1/2 hours so that it cools and becomes thick enough to spread.

Step 3 – Decorate

Trim the top of the cakes using a serrated knife until they are flat. Next, transfer one to a 7 inch cardboard cake round.

Set aside 12 of the best looking raspberries.

Take 1/3 of the simple syrup and brush it on top of the first cake layer. Spread 3/4 cup of the ganache on top. You can spread additional ganache on the sides now or at the end, whichever is easier. Take half of the raspberries and gently place and press them on this cake layer.

Repeat this process with another cake later, half of the remaining syrup, 3/4 cup of ganache, and last raspberries. Add the final cake layer and brush with the remaining syrup.

Take 1/2 cup of ganache and place to the side in a pastry bag with a star tip. Spread the remaining ganache over the top and sides of the cakes until smooth. Refrigerate the cake for about 30 minutes. Using the ganache in the pastry bag, pipe out 12 mounds around the edge of the top layer. You can space them about 1/2 inch apart and then place the raspberries in between. Lastly, press the chocolate sprinkles on the sides of the cake and refrigerate for an hour before serving.

Difficulty of ingredients to find – 3/5 stars – Unless you have a ton of chocolate sprinkles, will need to go to the store
Perceived difficulty going into the recipe – 2/5 stars – Did not seem too difficult
Difficulty after recipe – 2/5 stars – Not too complicated, especially if you are used to baking, frosting, and decorating cakes
Time taken – 4/5 stars – Cooling time adds up
Taste – 4/5 stars – Loved the chocolate and raspberries
Make again? 3/5 stars – Only for a special occasion