Coffee & Almond Chocolate Cake with Raspberry Buttercream
DISCLAIMER: This recipe is for humans not dogs!
It was a coworker’s birthday this week, which meant I had an excuse to bake a full cake. I haven’t baked a cake in a bit because I no longer live with a ton of roommates, so I was excited to bake one again. I asked my usual slew of somewhat random questions such as “chocolate or vanilla?,” “what’s your favorite color?,” and “is frosting delicious or disgusting?,” and got the following response:
“Chelsea is a general surgery resident who likes chocolate, is into nuts, likes blue or purple, and enjoys frosting.”
I also happened to know that Chelsea does quite a bit of baking herself so I wanted to go a bit fancy. My original flavor profile I planned on using was chocolate, almond, orange, and raspberry, but one of my other co-worker’s declared that oranges were gross so I decided not to go with that idea. (Plus, I had just made these orange mousse bars the other day so I was a bit tired of orange too.) Instead, I decided to go raspberry-heavy, and add in some coffee.
I ended up with a chocolate cake with almond and coffee flavoring. I have to say, I was pretty proud of the result, and spent most of Sunday munching on the leftover cake tops from when I leveled the layers. The cake was frosted with a raspberry Swiss meringue buttercream, and then finished with a purple and brown mirror glaze (because Chelsea “likes purple or blue”) and topped with fresh raspberries and sliced almonds.
There was a bit of a speed bump I encountered while making this cake though. Entirely my fault, but I melted off some of the frosting! I was feeling really impatient by the time I got to the mirror glaze, and decided “eh, it’ll cool down fast enough.” No, no it didn’t. I ended up having to scrape off the chocolate, re-side the cake, and then re-make the mirror glaze! So much for my impatience, I ended up costing myself more time than saving any. In the end it was salvaged though, and you wouldn’t have guessed I had to avert a disaster.
A couple notes:
- If you want to finish the cake with a mirror glaze, see this how-to post.
- The raspberries can be swapped out for other fruits. The best options are probably orange, cranberry, or cherry.
- Make sure the mirror glaze is cooled before applying or you’ll melt off the buttercream!
A 3-layer moist and fluffy chocolate cake with notes of coffee and almond, finished with raspberry Swiss meringue buttercream and a mirror glaze.
- 1.25 cups all-purpose flour
- 1.25 cups granulated sugar
- 1/4 cup cocoa powder
- 1/4 cup dark cocoa powder
- 3/4 tsp baking powder
- 1.5 tsp baking soda
- 3/4 tsp salt
- 3/4 cup buttermilk
- 5 tbsp unsalted butter (melted)
- 1.5 eggs
- 1 tsp almond extract
- 3/4 cup strong coffee
- 6 oz frozen raspberries
- 2 tbsp granulated sugar
- 3.5 sticks unsalted butter (softened)
- 1 cup granulated sugar
- 4 egg whites
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup raspberry puree
Preheat the oven to 350°F and grease 3 6-inch cake pans.
In a large bowl, sift together flour, cocoa powders, baking powder, baking soda, and salt.
In a second large bowl, mix together melted butter and sugar.
Beat in 1.5 eggs (to get half an egg, beat an egg in a small bowl, and pour approximately half of it into the bowl).
Mix in almond extract.
Mix in 1/3 of the sifted dry ingredients.
Mix in buttermilk.
Mix in another 1/3 of sifted dry ingredients.
Mix in coffee.
Mix in last of the dry ingredients.
Pour evenly into the 3 cake pans.
Bake for ~30min or until a toothpick comes out clean.
Preheat the oven to 250°F.
In an oven safe pan, combine frozen raspberries and sugar.
Bake for ~30min, stirring every 15min.
Blend in a blender to finish making the puree.
In a double-boiler, whipe egg whites and sugar until they reach 140°F.
Remove from heat, and continue whipping until stiff peaks form.
Mix in 3.5 sticks of butter.
Mix in almond and vanilla extracts.
Continue mixing until the mixture comes together to a buttercream.
Add raspberry puree and continue mixing until fully incorporated.