This years birthday cake is a delicious raspberry chocolate cake! It’s Louisa’s Birthday and I decided to give it a little spooky touch (see the little coffin stamp on the bottom of the cake).
- Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with waxed paper.
To Make Cake:
- In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
- In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
- Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Filling:
Combine raspberries with the jam. Sandwich the cake layers with raspberry filling. Spread sides with chocolate icing.
To Make Icing:
Butter – 4 tbs
Milk – 6 tbs
Sugar – 6 tbs
Cocoa powder- 6 tbs
Mix butter, milk, sugar and cocoa together and bring to a boil. Boil the icing for 1 minute (not more), then wait until it cools down to 100°. (A good rule of thumb – it should be as warm as your forehead) Via Pictomeal
Lay coffin paper templates on the cake and powder on top with powdered sugar.