Chocolate Raspberry Wedding Cake

My older brother got married this last June to a wonderful woman. Being a second wedding for both of them they wanted to keep it low key and relaxed. Beautiful backyard ceremony and potluck style dinner buffet made for an amazing event. My contribution, a Chocolate Raspberry Wedding Cake.

The baking and decorating was a labor of love. Hours of baking in the kitchen. The constructed and decorating was a multiple person endeavor taking place over the course of five days.

The wedding cake, three layers deep of cake separated with a raspberry filling, frosted with a rich chocolate frosting and topped with fresh raspberries. Chocolate letters courtesy of Boehms Candies in Issaquah, Washington. 




The recipe for the cake is as follows, to make a cake large enough to feed sixty people and be the shape of a heart  bake three batches using two 9 inch round pans and two batches using two 9x9 square pans. For the frosting merely triple the recipe

Cake Ingredients:
3 egg slightly beaten
1 & 2/3 cup sugar
1 & 1/2 cup milk
3 one-ounce squares of bakers unsweetened chocolate
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
2 cups cake flour
1 teaspoon baking soda

 In a medium saucepan, combine 1 egg, 2/3 cup sugar and 1/2 cup milk and 3 ounces of bakers unsweetened cooking chocolate. Stir constantly over medium heat  till chocolate melts and mixture comes just to boiling, set aside and let cool. In a mixer cream 1 cup sugar and 1/2 cup butter until light and fluffy. Add one tablespoon vanilla and 2 eggs, one at a time beating well after each addition. Sift flour and soda together and add to creamed mixture alternately with remaining 1 cup of milk, beat well after each addition. blend in chocolate mixture and separate evenly into two greased 9 inch round pans or two greased 9x9 inch square pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes.

Filling:
Take one can of Organic Oregon Raspberries, drain as much liquid out as possible (save liquid for frosting). Add one cup of nestles mini morsels to raspberries and spread between cake layers. If the filling has a little liquid that is fine, it'll just seep into cake and be delicious, if its too watery however it may make the cake too mushy, so be careful.


Frosting Ingredients:
4 & 1/4 cups confectioners' sugar
1 cup cocoa
1/3 cup boiling water (Instead of water I used the juice from the raspberry filling)
1/3 cup butter or margarine, softened
2 teaspoons vanilla

Combine sugar and cocoa. Add water and butter and blend then add vanilla. frost tops and sides while still warm and let cool to set.


I'll let you in on a little secret. When baking the cakes cut a piece of wax paper the size of the bottom of the pan and place it in the bottom after greasing the pan. Pour the cake batter in and bake. the Wax paper works as a liner so when the cake cools and you're ready to pop it out of the pan merely run a knife around the edges and turn upside down the cake will come right out. Just don't forget to peal the wax paper off the bottom of the cake. Enjoy I had a blast constructing and decorating the cake, and it tastes AMAZING.