Sugar Stenciled Raspberry Dark Chocolate Cake Recipe

Sugar Stenciled Raspberry Dark Chocolate Cake Recipe

Sugar Stenciled Raspberry Dark Chocolate Cake Recipe

Ingredients
For the Powdered Sugar Stencil
  • ¼ cup powdered sugar
  • Flour sifter or sugar duster
  • X-acto knife
  • Cardstock or Parchment paper
For the Chocolate Cake
  • 1 cup sugar
  • 1 cup flour
  • ½ cup dark baking cocoa
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • ⅓ cup hot black coffee or water
For the Raspberry Frosting
  • ¾ cup (1½ sticks) unsalted butter, softened at room temperature
  • 3½ cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ½ cup raspberry preserves
  • Pinch of salt
For the Ganache
  • ⅔ cup heavy cream
  • 8 ounces dark chocolate chips
  • Fresh raspberries, to garnish
Instructions
  1. Begin by making your stencil. Print out or hand-write a saying or design of your choice on cardstock or parchment paper, making sure you stay within a 7″ circle so that the stencil will fit on your cake. Try not to use too many loops, as this makes the stencil more difficult to lay out. Using an x-acto knife, carefully cut out all of the letters, saving the inner portions (such as the centers of the “o”s and “e”s). Test the stencil by laying it on a dark kitchen towel, placing the center stencil bits in place, and dusting powdered sugar on top. Pick up the stencil and see what your design will look like. Make adjustments if necessary.
  2. Preheat the oven to 350 degrees F. Grease a 7″ baking pan.
  3. In a large bowl, whisk the sugar, flour, baking cocoa, baking soda, baking powder, and salt.
  4. In a separate bowl, use a hand-mixer beat together the eggs milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix well.
  5. Stir in the hot black coffee or hot water by hand. The batter will be quite liquidy. Pour it into the prepared baking pan.
  6. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.
  7. Let the cake cool at room temperature and then transfer to the refrigerator.
  8. To make the frosting, beat the butter in a large bowl until light and fluffy, about 3 minutes. Add in the confectioner’s sugar, milk, and vanilla extract. Mix on medium speed until well-combined. Mix in the raspberry preserves and a pinch of salt, and beat until even and fluffy. Add additional powdered sugar if necessary (you may find this is the case if your frosting is too thin due to liquidy fruit preserves).
  9. After the cake has chilled, frost the cake and put it back in the refrigerator.
  10. In a small saucepan, combine the heavy cream and dark chocolate chips. Heat over medium-low, stirring often, until chocolate chips are melted and the mixture is well-combined. Remove from heat and let cool until thick but still pourable.
  11. Pour the ganache over the cake and stick back in the refrigerator until stiffened, about one hour.
  12. When the ganache is stiff (your finger should not leave an imprint if you touch it), gently place the stencil over the top of the cake. Place the small inner pieces (the “O” and “e” pieces we saved earlier) on as well where they belong– you might find it easiest to use tweezers to do this if you’re shaky. Dust the powdered sugar over top of the stencil until it is lightly covered. Gently remove the stencil to reveal the design.
  13. Garnish with fresh raspberries and serve.

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