So, we did. My husband is always such a help in the kitchen but today, it was my sister who helped make this masterpiece. We saw this cake and wanted to make a smaller version. So we halved Sheena's recipe. We usually eat really healthy and keep our sweets to a minimum but we like to indulge once in awhile, especially if it is snowing.
1oz semisweet chocolate
3/8c unsweetened cocoa powder
3/8c boiling water
3T butter, melted
5/8c cake flour
1/2t baking soda
1/4t baking powder
pinch of salt
Preheat oven to 350°F.
Line bottom of two 8" pans with a round of parchment paper.
Finely chop chocolate and in a bowl combine with boiling water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add egg until thickened slightly and light colored (about 3 minutes). Slowly add buttermilk, vanilla, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.
Spoon batter into pans, and bake two at a time until a toothpick inserted in center comes out clean, 12-15 minutes.
Cool cakes completely before frosting.
Whipped Vanilla Cream
1c whipping cream
1/4c powdered sugar
1t pure vanilla extract
Whip cream on high speed for a few minutes until soft peaks start to form. Add powder sugar and vanilla and whip a little bit longer until you have reached a light and fluffy, whip cream consistency.
1/4c cocoa powder
1c powdered sugar
A few splashes of milk
Beat butter, cocoa, and powdered sugar, and add milk a little at a time until you reach a consistency you like.
Spread first layer of cake with whipped cream, and add a few small handfuls of fresh raspberries over the whipped cream. Spread the chocolate buttercream on the top layer and top with more fresh raspberries.
Then try not to eat it all tonight.