1/2 cup (65g) cocoa powder
1/2 cup (120ml) boiling water
1/2 cup (125g) unsalted butter, at room temperature
1 1/4 cup (160g) raw cane sugar or light brown sugar
1 tsp (5ml) vanilla bean paste
3 eggs, at room temperature
1 1/8 cups (140g) all purpose flour
1/8 cup (15g) cornstarch
1 1/4 (5g) teaspoons baking powder
Chocolate Frosting
1/2 cup + 2 tablespoon (120g) dark chocolate, coarsely chopped
2/3 cup (150g) unsalted butter, at room temperature
1 1/3 cups (160g) icing sugar, sifted
1 1/2 tsp vanilla bean paste
1 cup (125g) fresh raspberries
DIRECTIONS
Preheat the oven to 350 degrees (180ºC). Grease 3, 6 inch (15cm) cake pans with non-stick baking spray.
In a small bowl combine the cocoa powder and boiling water until smooth. Set aside.
Add the eggs one by one, beating well after each addition, until well-combined.
Sift together the flour, cornstarch and baking powder, mixing well until incorporated.
Fold the flour mixture into the butter with a rubber spatula, alternately with the cocoa mixture, in 2 batches each, until well combined.
Divide the batter evenly between the 3 prepared pans (I always use a medium size scoop spoon to divide equal the batter into the pans). Smooth the top of the butter with a rubber spatula or with the back of a spoon.
Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Let to cool for about 5 minutes in the pans before turning out onto a wire rack to cool completely.
To make the chocolate frosting:
Melt the chocolate in a bowl over a saucepan of simmering water. Remove from heat and let cool to room temperature.
Cream the butter in a electric mixer until pale for about 1 minute. Add the sugar and whisk again until light and fluffy for about 2 to 3 minutes. Stir in the vanilla bean paste.
Reduce speed to low, add the chocolate and whisk until well-combined. Increase the speed to medium-high and beat until frosting is smooth and glossy for about 2 to 3 minutes.
DECORATION
Fill a piping bag with the chocolate frosting.
Put some frosting on the plate to avoid the cake turn it out.
Decorate with fresh raspberries alternately with frosting each layer.
Sift together the flour, cornstarch and baking powder, mixing well until incorporated.
Fold the flour mixture into the butter with a rubber spatula, alternately with the cocoa mixture, in 2 batches each, until well combined.
Divide the batter evenly between the 3 prepared pans (I always use a medium size scoop spoon to divide equal the batter into the pans). Smooth the top of the butter with a rubber spatula or with the back of a spoon.
Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Let to cool for about 5 minutes in the pans before turning out onto a wire rack to cool completely.
To make the chocolate frosting:
Melt the chocolate in a bowl over a saucepan of simmering water. Remove from heat and let cool to room temperature.
Cream the butter in a electric mixer until pale for about 1 minute. Add the sugar and whisk again until light and fluffy for about 2 to 3 minutes. Stir in the vanilla bean paste.
Reduce speed to low, add the chocolate and whisk until well-combined. Increase the speed to medium-high and beat until frosting is smooth and glossy for about 2 to 3 minutes.
DECORATION
Fill a piping bag with the chocolate frosting.
Put some frosting on the plate to avoid the cake turn it out.
Decorate with fresh raspberries alternately with frosting each layer.
Keep the cake at room temperature or into the fridge until serve. Remove from the fridge 30 minutes before serving.
Enjoy!!
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