The beginning of September is a very busy birthday season in our circle of friends. So 3 birthdays were just the reason to make this fabulous chocolate torte. It is the ultimate birthday cake for the chocolate lovers in your life.
The cocoa in the cake layers along with the milk chocolate in the frosting compliment each other. The fluffy raspberry filling is the perfect contrast to all of that chocolate. The combination is what makes it such a stellar cake.
The raspberry filling alone is star worthy! It is fantastic on just about anything, especially a spoon! When you spread it on the layers be sure not to spread it right to the edges otherwise it will bleed into the frosting. You will have a little left over so save it for decorating the slices when serving.
The simple frosting of melted chocolate and sour cream seems too good to be true, but trust me it really is that simple. If the frosting stiffens too much to spread, just microwave it for 10 seconds and stir. Be sure and use the best quality milk chocolate you can find..Belgian is my preference. It is important that the cake be refrigerated at least 1 hour in order for the flavours to meld together. If you can, it is best that the cake be made a day ahead.
Decorated with simple white chocolate shavings will bring this to the spectacular level.So for the next birthday of someone special in your life you really do need to make this amazing cake…you won’t be disappointed.
- Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk, room temp
- ½ cup canola oil
- 2 tsp vanilla
- 1 cup very hot coffee
- Filling:
- 1½ cup whipping cream (35%)
- ¼ cup icing sugar
- 1 tbsp granulated sugar
- ½ pint raspberries
- Frosting:
- 1½ cups milk chocolate chips
- ¾ sour cream
- Preheat oven to 350 ℉. Butter and flour 2 - 9" round cake pans.
- Cake:
- Whisk together in the bowl of a stand mixer the flour, sugar, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Mix on medium speed for 2 minutes. Add the hot coffee slowly down the side of the bowl while mixing on low speed. Remove the bowl and using a spatula ensure the batter is well mixed. It will be very thin.
- Divide evenly between the 2 pans. Tap gently on the edge of the counter to release air bubbles.
- Bake 30 to 32 minutes on bottom rack or until toothpick inserted in the middle comes out clean.
- Cool on rack for 10 minutes, then remove cakes from pan to rack to cool completely.
- Filling:
- In a small bowl mash raspberries with 1 tbsp of sugar. Put aside.
- Beat whipping cream until soft peaks form,then add icing sugar. Beat until stiff peaks form.
- Fold in mashed berries with spatula.
- Assemble cake:
- Cut each layer of cake in half horizontally.
- Place bottom of one layer on cake plate. Spread ⅓ of filling on first layer. Add second layer of cake.
- Spread ⅓ layer of filling. Continue layering ending with cut side of top layer down.
- Frosting:
- In a small glass bowl over simmering water, melt chocolate chips stirring until smooth. Remove bowl and set on pot holder and whisk in sour cream. If mixture thickens too quickly place over simmering water again and stir until creamy.
- Using an offset spatula frost top and side of cake.
- Decorate with chocolate curls,whipped cream or raspberries.
- Refrigerate at least 1 hour before serving.