Nothing says indulgence like the perfect chocolate cake! Really spoil dad with this raspberry choc cake this Father's Day.
328g all purpose flour
93g unsweetened cocoa powder
525g caster sugar
3 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3/4 cup vegetable oil
3 large eggs
270g full fat sour cream, at room temperature
2 tsp pure vanilla extract
180ml butter milk, room temperature
180ml hot water
300g frozen raspberries
1/2 cup caster sugar
290g butter, room temperature
420g icing sugar, sifted
65g unsweetened cocoa powder
1tsp pure vanilla extract
4-5 tbsp milk
2 punnets fresh raspberries
Pre heat the oven to 180C, grease and line 3 spring form cake tins (23cm)
Add all of the dry ingredients into one large mixing bowl, stir to combine.
Add the vegetable oil, eggs, sour cream and vanilla extract to your stand mixer bowl with the beater attachment attached. Mix on a low speed until the consistency is smooth. Follow by adding the butter milk and mix through.
Slowly pour in the dry ingredients and fold through by hand. Pour in the hot water and fold through until the batter has just mixed all together.
Divide the batter between the 3 prepared cake tins and bake for 30-35 minutes or until a skewer comes out clean when tested.
Place on a cooling rack and allow to cool for 10 minutes in the tins. Gently remove the cakes from the tins and allow to complete cool before assembly. The cakes can be made a head of time.
To make the raspberry filling; combine the frozen raspberries and caster sugar into a small saucepan. Place on medium low heat with a lid slightly ajar, allow to simmer for 20 minutes while stirring every 5 minutes. Set aside to cool completely.
To make the chocolate icing; add the butter and caster sugar to the KitchenAid stand mixer bowl with the beater attachment attached. Mix on low to medium speed until the consistency is smooth, add in the coco powder and mix further. Add the vanilla extract and milk until you the icing is smooth.
To assemble the cake place one cake at the base on a serving plate, spoon over the top 1/2 of the raspberry compote. Place the 2nd cake over the top with the remaining raspberry compote. Follow by placing the top cake layer on.
Using an icing spatular ice a thin crumb coat all over the cake. Place in the fridge to set for 20 minutes. Cover the left over icing to prevent it from drying. Remove the cake from the fridge and ice a thicker layer all over, place back in the fridge to set before serving. Serve with a pile of fresh raspberries placed on the top.