More Than Chocolate Cake Recipe
vanilla scented chocolate crémeux, raspberries, whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Toppings
Method
Baking and Assembly
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
Add Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Pour this mixture into the dry ingredients and mix until combined. Gradually stir in the hot water until the batter is smooth.
- 4
Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 5
Make the Whipped Cream
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla bean until soft peaks form.
- 6
Assemble the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a layer of vanilla scented chocolate crémeux (chocolate mousse) on top, then add a handful of fresh raspberries. Place the second layer of cake on top, and frost the top and sides with whipped cream. Decorate with more raspberries.
