I finally had some free time this week! This summer has left me with very limited time to myself, which means less time to whip up delicious things. However, when I do get a moment to myself, I spend it in the kitchen. Baking stuff. Recently, with all of my trips to the ice cream stand, I have found a new love for black raspberry ice cream. Where has it been all my life! It’s so good! I’ve always just stayed in my moose tracks comfort zone. But now I’ve found chocolate raspberry and I’m never going back! Just kidding. I’m going to go back sometimes. I love me some moose tracks.
ANYWAYS, I started rambling about ice cream for a reason. My love of black raspberry ice cream inspired me to make a chocolate raspberry cake. I originally wanted this to be a dark chocolate raspberry cake, however, after a late night trip to the grocery store after a long day of working two jobs, I couldn’t find any dark chocolate cocoa powder and wasn’t about to go store hopping to find it. Therefore, this is just a regular chocolate cake. I’m happy with how it came out though.
This frosting was extremely experimental. I think it was successful though. It was also a very pretty pale pink color, which is always OK with me! I put the raspberries through a food processor to puree them. After that I put them through a strainer to get all of the seeds out. This left me with about 4 tablespoons of raspberry juice.
I didn’t frost the whole thing. You could if you wanted. I just have a thing for naked cakes. I think they look nicer, and I like to see the individual layers.
I also like not having to make extra frosting. #lazy
I think this cake would be great for parties. Because it’s pretty. So just set it on the table and let people marvel at it like the piece of art that it is!
I hope you make this and enjoy every bit of it!
Cake recipe from add a pinch