Recipe courtesy of Ann Alaboud
Show: Cake Wars
Episode: Magic
Print
Chocolate Cake with Raspberry Meringue Buttercream
Total:
2 hr 25 min
(includes cooling time)
Active:
50 min
Yield:
one 4-layer 9-inch cake
Level:
Intermediate
Total:
2 hr 25 min
(includes cooling time)
Active:
50 min
Yield:
one 4-layer 9-inch cake
Level:
Intermediate

Ingredients

Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar 
  • 3/4 cup good-quality cocoa powder 
  • 2 teaspoons baking powder 
  • 1 1/2 teaspoons baking soda 
  • 1 teaspoon salt 
  • 1 cup milk 
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract 
  • 2 eggs  
Raspberry Meringue Buttercream:
  • 1 cup egg whites (8 large eggs)
  • 1 cup granulated sugar 
  • Pinch salt 
  • 6 sticks (3 cups) unsalted butter, softened 
  • 1 cup confectioners' sugar 
  • 2 tablespoons pure vanilla extract 
  • 3 tablespoons raspberry paste extract 

Directions

For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes.

Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely.

For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves.

Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes.

Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix.

Fold in the raspberry paste extract right before icing the cake.

To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Truffle Cake

Recipe courtesy of Sarabeth Levine

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Hazelnut Chocolate Cake

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cherry Chocolate Cake

Recipe courtesy of Zoë François

Black Bean Chocolate Cake with Buttercream Frosting

Recipe courtesy of Haylie Duff

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Craggy Chocolate Cake

Recipe courtesy of Laura Calder

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Chocolate Sheet Cake with Peanut Butter Frosting

Recipe courtesy of Kelsey Nixon

So Much Pretty Food Here