Chocolate Raspberry Cake 6 Inch Small Batch Cake Recipes
CHOCOLATE RASPBERRY CAKE (6 INCH SMALL BATCH CAKE)
Chocolate Raspberry Cake has a moist chocolate sponge, fresh raspberry jam, and topped with a Baileys chocolate buttercream for a decadent treat.
Provided by Stine Mari | Ginger with Spice
Categories Desserts
Time 1h
Number Of Ingredients 17
Steps:
- Start by pre-heating the oven to 350F (180C) and grease two 6-inch cake pans. I also like to cover the bottom in parchment paper (if you've got spring forms)**.
- In a small bowl, whisk together the dry ingredients; flour, unsweetened cocoa powder, baking powder and salt. In a large bowl, mix softened butter until creamy (about 1 minute) and then add in the sugar and cream it until pale and fluffy (another 3 minutes).
- Add the eggs one at a time, whipping in between, then add in the buttermilk and vanilla extract.
- I also like to add chopped chocolate just for extra texture in the cake, just fold in at the end. You can also melt the chocolate if you don't want the chocolate chunks once the cake is cold.
- Divide between the prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out reasonably clean. Cool on a cooling rack.
- Meanwhile, make the Baileys buttercream. Mix melted butter with cocoa powder, then with sifted powdered sugar and the rest of the ingredients. Add more Baileys if you want it thinner.
- Once both cakes are cool, place one on a cake stand, add raspberries along the edge and then pour raspberry jam in the middle. About 1/2 cup. Top with the other cake and Baileys buttercream, then a few more raspberries if desired.
Nutrition Facts : Calories 445 calories, Carbohydrate 59.9 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 21.9 grams fat, Fiber 2.5 grams fiber, Protein 4.8 grams protein, SaturatedFat 13.6 grams saturated fat, ServingSize 1, Sodium 180 milligrams sodium, Sugar 42.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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