Hello, my little Padawan!
We celebrated the Cher-et-Tendre’s birthday in July and, since I do nothing with my life I am an attentive women, I decided to bake a little cake for him.
It was not particularly difficult, but I must say it was quite long. There are a lot of steps as well as a lot of waiting in between and my kitchen, which is a Polly Pocket-size one, (#90’s forever!) was not quite helpful on this one!
Finally, and even if I did a few mistakes (the icing was everything but even, the cake – a little bit overcooked – was falling apart in big crumbs, so I had no choice but to fix it, bricklayer-style, sealing off the holes with icing) it was absolutely delicious, and I wanted to share the recipe with you! Just so you know, this is a Linda Lomelino’s recipe (from the great blog Call Me Cupcake) but since I am a pig-headed kind of girl, I changed a few things. (For instance, I replace the Muscovado sugar by casual brown sugar, probably because I did not want to pay $7 for 1 cup of sugar!) (Really?)
So, if I sold you that well enough, and you’re now interested, follow me, c’est par ici:
Raspberry – chocolate cake, brownie style
- 2 sticks of salted butter
- 7 ounces dark chocolate (175g) 70% cocoa (I used 53%)
- 1,25 cup Muscovado sugar (brown sugar)
- 2/3 cup granulated sugar (I used only granulated)
- 4 eggs
- 1,75 cup + 2tbsp flour
- 6 tbsp. cocoa powder
- 1 tbsp. baking powder
- 3.5 ounces raspberry (fresh or frozen) (I used frozen)
Preheat your oven at 350°F. Melt butter and chocolate over a bain-marie and let them cool. With a hand-mixer, beat the 2 sugars and eggs until light and airy (about 3 minutes). In another bowl, mix flour, cocoa and baking powder. Pour the chocolate / butter mix in the sugar / egg mix and beat a little bit more with hand mixer. Sift the dry ingredients into it and mix again. Divide evenly in the pans (if you have enough of them, or you can cook everything in the same one, and cut it in slices afterward. More difficult, but feasible). Then add the raspberries into the mix with your fingers. Bake for 45 minutes (and do not open the oven during the first 20 minutes!)
While the cake is in the oven, you can do the Fruit Meringue:
- whites from 4 eggs
- 3/4 cups + 2 tbsp. granulated sugar
- 2,25 sticks unsalted butter
- (3.5 ounces raspberry or fruit puree, without the seeds (100g))
Pour the whites and sugar in a (big big) bowl and beat with hand mixer over a bain-marie until it reaches 150°F. Remove from heat and continue beating with the same mixer until cold (around 10min). Add the very soft butter a little at a time, and beat afterwards for 3 – 5 minutes and add the fruit puree (at this particular moment, you will easily understand why I told you to take a huge bowl. Because if you did not, it’s precisely now that you’ll be covered in pink icing!)
Tips and tricks:
- If your cake falls flat on your face, don’t hesitate to use skewers in the middle, to help it standing.
- For a more beautiful finish, place the upper layer of cake upside down, so the flat part of it will be facing up. (Flat part up = icing straight!)
- Use a big spatula to apply the icing.
- Be careful of the little crumbs on the spatula. If the icing is white (or any pale color), it could (visually) ruin it!
- For a smoother icing, try to dip your spatula in hot water,
I hope you liked this recipe. Don’t hesitate to send me pictures of your creations, or to share them with us on Instagram with the hashtag #foodetcaetera. See ya’!