Tag Archives: frosting

Chocolate Cake with Raspberry Mascarpone Filling and Chocolate Ganache Frosting

Recently we celebrated our nephew’s 20th birthday.  He’s a chocolate lover so I decided to make him a chocolate cake.  To dress it up, I added a raspberry spin to it.

I used my go to chocolate cake recipe which is in Mark Bittman’s How to Cook Everything. The chocolate ganache frosting is my favorite because I don’t care so much for buttercream frostings. It’s also the easiest thing in the world to make. Just boil cream and pour over a bowl of chocolate chips or chopped choolate. Let sit, then add corn syrup and vanilla and stir. It is the frosting I used for my lovely Banana Cake with Peanut Butter Filling.

For a raspberry filling between the layers, instead of just jam, I mixed raspberry preserves with a bit of mascarpone to make it creamier but not too heavy.

To finish it, I decorated the top with fresh raspberries and dusted it with confectioner’s sugar right before serving.

It was delicious! The cake is not overly sweet and pairs well with the chocolate ganache.  The creamy hints of raspberry are also a great foil for the rich chocolate.

I will definitely be making this cake again for a special occasion. If you make it, I hope you enjoy it as much as we did!

Chocolate Cake with Raspberry Mascarpone Filling and Chocolate Ganache Frosting

Chocolate Cake adapted from Mark Bittman’s How to Cook Everything:
Non-stick spray
8 tbsp (1 stick) unsalted butter, softened
unsweetened cocoa powder (or flour if you don’t have any cocoa) for dusting
2 cups (9 oz)  all-purpose flour
3 oz unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs, separated
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups milk
Raspberry Filling:
¾ cup raspberry preserves
¼ cup mascarpone at room temperature
Chocolate Ganache Frosting:

9 oz. chocolate chips

1 cup heavy cream

½ teaspoon vanilla

3 tablespoons corn syrup

About a 1/2 cup of fresh raspberries

Confectioner’s sugar for dusting

1.  Spray two 9 inch layer cake pans with non-stick spray and line bottoms with parchment paper.  Dust with unsweetened cocoa powder to coat sides and tap out excess.  Set aside.
2.  Preheat the oven to 350ºF.
3.  Melt the chocolate in a small saucepan or double boiler. If in a saucepan, cook over very low heat, stirring occasionally. If in a double boiler, cook over hot (not boiling) water, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until mixture is smooth.
4.  Mix the flour, baking powder, baking soda, and salt together in a bowl and set aside.
5.  Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light and fluffy, 3 or 4 minutes. Beat in the egg yolks, one at a time, then the vanilla, and finally the chocolate.  Add flour mixture to the chocolate mixture, a little at a time, alternating with the milk. Stir until smooth.
6. In a clean bowl, beat the egg whites until they hold soft peaks.  Fold them gently but thoroughly into the batter with a rubber spatula. Divide batter into the cake pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then invert onto a rack, peel off parchment, and cool completely.
7.  Make filling.  Mix together preserves and mascarpone and set aside until ready to use.

8. Make frosting.   Place chocolate in a heat proof bowl.  Bring cream just to boiling.  Pour over chocolate and let sit 5 minutes.  Add vanilla and corn syrup and gently stir until completely incorporated and smooth.

9.  Assemble cake.  Cut the cakes in half to make four layers.  Spread 1/3 of the raspberry mixture on one layer – be sure leave a margin around the outside because when you top with the cake layer, the preserves will spread.  Top with the second layer and spread another 1/3 of raspberry mixture.  Repeat with third layer, and top with fourth layer.

10.  Do a light top frost with  ganache while it is still pourable.  Chill cake and bowl of ganache  in fridge for abou 30 minutes.  Stir ganache after 15 minutes.  Frost top of cake. Put ganache in bowl back into fridge and stir every 15 minutes or so for another 30 minutes or so.  Frost sides of cake later when ganache is thicker.  (I waited a whole day to frost the rest of cake sides.)

11.  Decorate with fresh raspberries and dust with confectioner’s sugar.
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Filed under Desserts

Boys Can Bake Too (and Create Candy Sushi)!

Do you remember Easy Bake Ovens?  They still make them, though I don’t know if they still are pink or have pink trim (they probably do).  My son wanted one for Christmas/Hannukah last year, and I said, “No, Hon.” But not because it is marketed as a “girl toy”.  It’s because we have a really great Cuisinart toaster oven with convection feature and “we don’t need no stinkin’ Easy Bake Oven” that probably has a light bulb to bake miniature cakes!

Instead we gave him this bake set I got a long time ago at FAO Schwarz when he was a baby and had completely forgotten about.  I always dreamed of baking with him even before he could talk.  Lucky for me, seven years later, he loves to bake!   So I was really happy when I rediscovered this set buried in Denis’ closet.

Glad J didn't notice the gender stereotyping on package!

It irritated me that it was marketed only to girls, but luckily, Jamie didn’t seem to notice or care. At least the packaging wasn’t all pink and magenta…  We quickly dumped the box, and I put the utensils in a bag to be stored in my baking cabinet.

The Boutique Bakery set includes a spatula, a whisk, a rolling pin, mixing bowls, a wooden spoon, a muffin tin, three bread pans, cookie cutters, toothpicks (for testing) and muffin liners — all mini sized!

To test out the set, we first made a Mini Chocolate Loaf.  I used Anna’s recipe from Cookie Madness and halved it.  Instead of ganache, we just covered the loaves with chocolate chips.  We baked it in the Cuisinart and I let him press the buttons to set the temperature.

The Mini Chocolate Loaf came out out beautifully.  The crumb was moist, the flavor great, and because it was so small, it was the perfect size for all three of us.

Then, the last week,  I discovered a half batch of  cookie dough buried not in our closet (yikes!) but in our freezer from the holidays!  Do you see a pattern here…?  I thawed it in the refrigerator, and when Jamie had a play date with his friend, Lucas (who also loves to bake) we used it to make cookies.  The child sized rolling pin was perfect for rolling out their doughs.  I had them working on parchment paper and covered the dough with saran wrap to keep it from sticking.  Then they cut out shapes using the mini cookie cutters from the bake set.  I chilled the dough for awhile, then baked them.

Sprinkles decorating station

For decorating, I was too lazy to make frosting, and I was planning to use Nutella instead, when I discovered someone had been eating it late at night so we didn’t have enough… So we improvised and used raspberry preserves instead.  It actually tasted quite delicious in place of frosting or Nutella!

Some of the boys' decorated cookies

Though it isn’t really baking per se, Jamie requested that I share his most recent sweet creation on my blog.  I aspire to avoid being one of those parents who think everything their kid does is amazing, so I don’t put everything up that he wants me to, believe me!  But this one was kind of cute and it ties into this theme of cooking not being a girls only activity. And he came up with the whole thing independently of me (I was otherwise occupied with my daily Ken Ken!)

I present to you — Jamie’s Candy Sushi:

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I guess it says something about our household that we have a ton of random candy lying around — mostly due to Denis who has a wicked sweet tooth!  We keep it in a container with the marshmallows.  So the other night, Jamie asked if he could have a marshmallow, an orange jelly candy, one Lindt truffle, and two chocolate sticks.  Typing it all out, it sounds like an outrageous amount of sugar, but they were all pretty small! The next thing I knew, he was cutting the marshmallow, truffle, and orange candy into pieces  and making a “tableau” as he called it.  It turned out to be dessert sushi.

chopsticks are edible!

I’m so glad I have a little baker who shares my passion for creating yummy things in the kitchen!

Chocolate Mini Loaf

Adapted from Cookie Madness

I halved the recipe, used milk in place of buttermilk and omitted chocolate ganache.

nonstick spray
1.4 cup cake flour (2 oz.)
1/4 cup granulated sugar (2.25 oz.)
2 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
pinch of salt
2 tablespoons unsalted butter, softened
2 tablespoons milk
1 tablespoon lightly beaten egg
1/4 teaspoon vanilla extract
2 tablespoons brewed coffee, cooled
1/4 cup semi-sweet chocolate chips
  1. Preheat the oven to 325F. Spray one 3×5 inch mini loaf pan nonstick spray (I also lined the bottom with parchment paper).
  2. Combine the flour, sugar, cocoa, baking soda and salt in small yet deep mixing bowl and stir very well. Add the soft butter and mix with the flour mixture. Stir in the milk. Stir mixture vigorouslyfor about two minutes, scraping sides of bowl, until smooth.
  3. Mix the lightly beaten egg, vanilla and cooled coffee together in a small bowl or measuring cup. Add to the batter in three parts, stirring gently with a spoon until mixed. Stir in half of the chocolate chips. Then sprinkle remaining chips on top.  Bake on center rack at 325 F for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan set on a wire rack for about 10 minutes, then carefully turn from pan.

Dessert Sushi

Adapted from Jamie

1 Marshmallow

1 Lindt White Chocolate Truffle

1 Orange jelly candy or other soft candy, cut into pieces

2 chocolate sticks (Pocky would work too)

1.  Cut marshmallow and truffle in half.
2.  Scoop out some of the filling from the truffle and  set aside.

3.  Top marshmallow with candy pieces.  Then top with filling from truffle.

4.  Eat with chocolate sticks


Filed under Children, Cookies, Desserts