This is not a traditional birthday cake, but it’s the cake any chocolate lover would want for their birthday. Or any other day. Especially if that chocolate lover is also a raspberry lover, like me! This is the first time I’ve made this recipe but I know it will definitely not be the last! This cake almost qualifies as a chocolate torte with its dense, fudgy texture and rich, dark flavor.
I’m somewhat ashamed to admit that I hid away the last piece so my kids wouldn’t eat it after school since I wanted it all for myself. Mine! A selfish mom moment to be sure. But I’ll make it up to them. It will be a good excuse to make it again soon.
Chocolate Raspberry Cake
(adapted from Cooking Pleasures magazine)
2 cups fresh raspberries
1 2/3 cups sugar, divided
10 oz. semisweet chocolate, chopped
3/4 cup unsalted butter, cut up
1 cup flour
1/2 tsp. salt
1/2 cup whipping cream
1 tsp. sugar
1 tsp. raspberry flavoring syrup
1-2 cups fresh raspberries for garnish
Heat oven to 350˚. Spray bottom of a 9 inch springform pan with cooking spray. Line with parchment. Spray paper. Puree 2 cups raspberries in a blender or food processor. Strain through a fine strainer and discard seeds, leaving about 1 cup of puree. Combine puree with 2/3 cup sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat to low, simmer 20 minutes or so until thickened and reduced to about 2/3 cup, stirring frequently.
Melt chocolate and butter. You can do this in a bowl set over a saucepan of barely simmering water, or do it in a glass bowl in the microwave for a couple of minutes. Stir until smooth. Remove from heat and stir in raspberry puree. Whisk remaining 1 cup sugar into the chocolate mixture. Whisk in eggs one at a time. Whisk flour and salt in a small bowl. Fold into chocolate mixture in two additions until well-blended. Pour into pan.
Bake 45-55 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack 29 minutes. Remove sides of pan. Cool completely. Cake may sink a bit in the middle during cooling.
Meanwhile, beat whipped cream, 1 tsp. sugar, and syrup in a bowl at medium high speed until soft peaks form. Spread whipped cream over the top of the cake and garnish with fresh raspberries. Or you can serve the cream on the side if you prefer. This is a good option if you’re serving the cake warm.