I don't know about you but I am already enjoying this warm weather so much. While its not technically summer yet, it sure feels like it here in Virginia. I'm also excited by the produce selection that is starting to pop up. First strawberries, and now blueberries, cherries, and peaches are starting to make their appearance and we're in that brief window when they are both delicious and inexpensive! I love it! I was able to snag a great deal on raspberries this week immediately started planning what I could bake with them.
I decided to make mine into a fresh raspberry whipped cream frosting for my chocolate cake. One of my all-time favorite recipes for chocolate cake is Hershey's "Perfectly Chocolate" chocolate cake. I'm sure many of you have either heard of it or made it yourself. Its the old "tried and true" recipe that is on the back of the Hershey's cocoa cannister. It is so moist and chocolaty (and not to mention easy) -- I absolutely love it!
Instead of making a traditional buttercream frosting, I decided to make a raspberry whipped cream as a sort of "summer" variation. I used the raspberry whipped cream from the raspberry cream cheese brownies recipe on my blog as a starting point and just increased the quantities to fit a 2 layer cake. I couldn't be more happy with the results. The sweet raspberry whipped cream perfectly offset the dense semi-sweet chocolate cake. I just love the pale pink frosting peeking out between the deep chocolate layers too. Definitely go grab some raspberries and make this cake. I am just looking for an excuse to make this again because ours was gone too quickly!
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1. Heat oven to 350 degrees F. Grease and flour 2 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed of a mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove cake from pans onto wire racks. Cool completely before frosting.
Adapted from Hershey's "Perfectly Chocolate" Chocolate Cake
Raspberry Whipped Cream Frosting
Note: It is best to make this frosting and frost the cake right before serving.
2 cups whipping cream
1 cup powdered sugar
1 heaping cup fresh raspberries, plus extra to decorate
Put the cream, sugar, and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Spread half of the whipped cream on one of the cake layers, spreading to the edge. Place the other cake layer on top and top with the remaining whipped cream. Garnish with fresh raspberries as desired.
Adapted from The Hummingbird Bakery Cookbook