raspberry chocolate layer cake for two

Original recipe, words & images: Amy Manes (@bucketsofyum)

Raspberry Chocolate Layer Cake for Two

Recipe developed by Buckets of Yum - Amy Manes Prep Time: 30 minutes Cook Time: 35 minutes Cooling Time and Assembly Time: 1 hour 30 minutes Total Time: 2 hour 35 minutes Serving Size: Makes 8 slices Ingredients For Chocolate Cake Layers

• 1 cup hot water
• ½ cup Dutch-processed cocoa
• ½ cup full-fat yogurt (room temperature)
• ¾ cup granulated sugar
• large egg (room temperature)
• ¼ tsp vanilla extract
• 2 oz Endangered Species Tart Raspberries Dark Chocolate (melted)
• 1½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda

For Raspberry Buttercream

• ¾ cup unsalted butter (room temperature)
• 4 oz full-fat cream cheese (room temperature)
• ½ tsp vanilla extract
• 4 cups powdered sugar
• ¼ tsp salt
• 1 cup fresh raspberries
• 2 tbsp water

Extras

• Additional raspberries and chopped chocolate for topping

Directions For the Chocolate Cake Layers

1. Preheat oven to 350°F. Spray two 6-inch round cake pans with non-stick cooking spray. Line the bottoms with parchment paper rounds and spray again. Set aside.
2. In a small bowl, whisk together hot water and cocoa together until smooth. Let cool slightly.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the yogurt and sugar on medium-high until smooth (about 2 minutes). Reduce speed to low and add in the egg. Beat in vanilla extract and melted chocolate.
4. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the flour mixture to the yogurt mixture alternately with the cocoa mixture, beginning and ending with the flour mixture. Beat until just combined, scraping down the sides of the bowl with each addition. Divide batter among prepared pans.
5. Bake until wooden toothpick inserted in the center comes out with a few moist crumbs, about 30-35 minutes. Let pans cool for 10 minutes on a wire rack and then remove cakes from pans and let them finish cooling on the wire racks. Trim and level any domed cake layers.

For the Raspberry Buttercream

1. In a small saucepan, simmer the water and fresh raspberries for 6-7 minutes until the raspberries are soft and easily mashed. Strain the mixture with a fine strainer to remove the seeds and let the remaining raspberry liquid cool to room temperature.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium high speed until fluffy. Beat in the vanilla extract.
3. Reduce the mixer speed to low and beat in the powdered sugar one cup at a time until incorporated. Beat in the salt.
4. With the mixer on low, slowly drizzle the raspberry liquid into the frosting and beat until combined. Increase mixing speed to medium high and beat for 2 more minutes.

Assembly

1. Place the first cake layer, top side up, on a flat surface (plate, cake stand, etc.).
2. Spread a thin layer of buttercream over the top of the first cake layer. Place second cake layer on top (top side down).
3. Frost the entire cake with a thin coat of buttercream to seal in the crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
4. After the crumb coat is chilled, proceed with frosting the rest of the cake. Top with fresh raspberries and additional chocolate pieces if desired. Slice and enjoy!

Notes

• Cake can be stored in an airtight container for up to 3 days.
• Cake layers can be made ahead of time. To store: let cake layers cool completely and then wrap well with plastic wrap and freeze. Before you decorate, let cakes thaw at room temperature for 30 to 60 minutes prior to frosting.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!