Dark Chocolate Raspberry Cake

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.com I’m on a cake kick, which is tough when it’s SO hot in California. I know that if I turn on the oven, our entire apartment will soon feel like the oven, so it has to be really, really worth it to bake. Of course, I always think it’s worth it. 

When I set out to make this dark chocolate raspberry cake with whole raspberries in the filling and drizzled with smooth chocolate ganache, it was at least 90 degrees outside and my apartment felt like a sauna. Unfortunately, the heat was causing me a lot of problems when I made this cake (which is now one of my favorites!) because my Italian meringue frosting kept falling apart due to the temperature in my apartment and nothing I did could fix it. Rather than wasting my time on more failed batches of too-hot buttercream, I went with a more simple frosting recipe, and I’m honestly thrilled with the turnout. 

With so many pieces, this cake takes a while to make, but in the end, I thought it was SO worth every minute of my time. I made a 6-inch cake and I probably ate half before sharing it with anyone else. Raspberry and dark chocolate are a match made in heaven, and this dark chocolate cake is moist and light with just the right amount of chocolate flavor. Here’s how to make it!

Dark Chocolate Raspberry Cake | www.revamperate.comFor the dark chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar 
  • 1 cup dark cocoa powder (I used Hershey’s)
  • 1 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup buttermilk, room temperature 
  • 3/4 cup strong brewed coffee
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Preheat oven to 350 degrees. Spray 2 6-inch cake pans with cooking spray and line the bottom with round pieces of parchment. This is a very large recipe and will make enough batter for 2 8-inch round pans. 

In the bowl of your mixer fitted with a whisk attachment, combine the flour, cocoa powder, baking powder, baking soda and salt and mix to combine. 

Then mix in the coffee, buttermilk, vanilla and eggs with a whisk. Slowly add the wet ingredients to the dry, mixing on low speed. Scrape the bowl, increase the speed to medium and mix until the batter is smooth. Divide the batter among the greased cake pans. 

Bake for about 25 minutes until a toothpick inserted into the middle comes out clean. Let cool completely before removing from pans. 

Dark Chocolate Raspberry Cake | www.revamperate.comFor the frosting:

  • 1 1/2 cups butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 oz. fresh or frozen raspberries (fresh recommended)
  • 1 tbsp granulated sugar 
  • Dash of lemon juice (optional)
  • More fresh raspberries for filling and topping

First, make the raspberry sauce by combining the washed raspberries, granulated sugar and a little lemon juice in a saucepan over low-medium heat. Let simmer, stirring occasionally until the raspberries have broken down. Once they no longer resemble raspberries and look more like a puree, strain the seeds out in a mesh strainer. Return the strained mixture to the pan and continue to simmer to remove liquid and increase the flavor for about 5 minutes. Strain again if needed and pour into a bowl to cool in the refrigerator. 

* It’s important to reduce the raspberry flavor so that you do not have to add as much sauce to the frosting and still achieve maximum flavor.

Meanwhile, beat the softened butter with a paddle attachment for about 2 minutes until smooth and fluffy. Add the powdered sugar in batches, scraping the bowl as you go. Add the vanilla and slowly begin adding the cooled raspberry sauce until you reach your desired flavor. Amounts will vary; avoid adding more than 1/3 cup of raspberry sauce in order to keep the frosting at the proper consistency. I only used about 3/4 of my raspberry sauce.

Note, leftover raspberry sauce will keep in the fridge for a couple days and makes a great topping for cakes and cupcakes. 

Begin assembling the cake. I spread frosting in the middle and topped with fresh raspberries before placing the next layer on my cake. Then ice the entire cake with raspberry frosting and move to the fridge. 

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.comFor the chocolate ganache: 

  • 2 oz. semi-sweet chocolate, chopped
  • 1/4 cup heavy cream 
  • 2 tbsp light corn syrup 

Combine the heavy cream and corn syrup in a small saucepan on medium heat, and place the chopped chocolate in a separate bowl. Once the mixture simmers, pour over the chocolate and whisk until completely melted and smooth. Let cool for several minutes so that the chocolate doesn’t melt your frosting. 

Remove the cake from the refrigerator, and use a spoon to drip chocolate down the sides of the cake and spread lightly on top to achieve a dripped appearance. If desired, add more raspberries on top of the ganache. 

Cut into the cake and you’ll find a sweet blend of dark chocolate and raspberry frosting with a thin layer of chocolate ganache and surprise raspberries in the middle. This quickly skyrocketed to the top of my favorite cakes list! Enjoy!

Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition! 

Brownies + cookie dough + ice cream = the best kind of cake 

Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor. 

For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 1/2 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tbsp light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tbsp dark process cocoa powder 

Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers. 

Bake for 350 degrees. Spray the mini springform pans with cooking spray. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans. 

For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

For the chocolate ganache: 

  • 2 oz semi-sweet chocolate, chopped
  • ¼ cup heavy cream
  • 2 tablespoons white corn syrup

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again. 
  5. Carefully remove from springform pan and drizzle with cooled chocolate ganache. 

Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

Strawberry Funfetti Cake

Strawberry Funfetti Cake | Revamperate Strawberry Funfetti Cake | RevamperateIn my effort to work on more layer cakes, I was really excited to try a new take on a funfetti cake by turning it into a strawberry funfetti cake! Although lighter on the strawberry flavor (since I wanted to use real strawberries, not extracts or Jello mix) the cake is very moist and perfectly sweet and tart. With layers of strawberry funfetti cake filled with strawberry French buttercream and covered in classic vanilla buttercream, this was a really fun cake to make. 

I learned to make the French buttercream in my online class by Erica Obrien. It’s actually very easy, and more foolproof than meringue buttercream. French buttercream makes a very good cake filling because it’s thinner and custard-like, but it’s not ideal for icing a cake (unlike an American buttercream or meringue buttercream). Basically, don’t be intimidated because it’s easier than you think. Personally, any dessert with French in the title intimidates me…is that weird? 

Make sure you use very fresh strawberries if possible because I find that they just taste better. If you must use frozen, you’ll still have to defrost the berries before you can puree them. Now, let’s make a cake! 

Strawberry Funfetti Cake | RevamperateFor the strawberry funfetti cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup strawberry puree
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 eggs  
  • 1/2 cup rainbow sprinkles 

Preheat the oven to 350 degrees and grease two 6-inch cake pans with cooking spray. Set aside. 

In the bowl of your mixer fitted with  whisk attachment, whisk together the sugar, flour, baking powder and salt. Turn the speed to low and mix in the vegetable oil, strawberry puree, vanilla and lemon juice until just combined. Add each egg and mix. Stir in the sprinkles until just combined. 

Divide the batter among the greased pans and bake for about 25 minutes until an inserted toothpick comes out clean. Let cool completely in the pans before removing.

For the French buttercream filling:

  • 3 egg yolks
  • 1/2 cup granulated sugar + 1 tbsp
  • 1/4 cup water
  • 1 cup butter, room temperature
  • 10 strawberries, purred and reduced
  • Dash of lemon juice 

First, puree approximately 10 strawberries and pour into a small saucepan. Add 1 tbsp of sugar and a dash of lemon juice. Simmer on low heat, stirring occasionally until the strawberries thicken. Reducing it helps remove access water and make the flavor more concentrated, which is ideal for mixing with frostings and fillings. Let cool once reduced and it appears syrupy. 

Beat the egg yolk in your mixing bowl with a paddle attachment on high speed until they’re lighter in color and resemble a pastry cream (they should no longer look like yolks). 

In a small saucepan on the stove, combine the water and sugar and bring to a boil. Reduce heat to low-medium until it reaches about 238 degrees F on a candy thermometer, stirring occasionally. It should form a syrup.  

Add a little of the sugar syrup to the egg yolks, avoiding the sides of the bowl or the paddle. Beat on high speed for several seconds, stop and add more syrup. Mix again on high speed until the bowl feels cool to the touch. Add the butter in batches while mixing on high speed until it forms a smooth but very soft filling. Pour in the cooled strawberry puree and mix to combine. If desired, you can add red or pink food coloring. 

For the icing, I used one large batch of my vanilla buttercream recipe. Then I dyed the frosting light pink and added about 1/2 cup rainbow sprinkles. 

Strawberry Funfetti Cake | RevamperateTo assemble the cake, level the 6-inch layers and fill each layer with the strawberry French buttercream. Frost the outsides of the cake with the vanilla buttercream and top with swirls of buttercream and strawberries! Cut into it or move to the fridge until ready to serve (remove from the fridge at least 30 minutes-1 hour before serving so that it has time to soften. 

I will say that the one thing I wish I did differently was dye to cake. Looking at it, it’s not obvious that it’s strawberry, so when I make this again, I will definitely color the cake with some pink food coloring before baking so it looks even better when you cut into it! 

Enjoy! 

Layered Rice Krisipie Chocolate Marshmallow Cake with Toasted Marshmallow Topping

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
I recently had to say goodbye to my awesome coworker who got another job. *stiff, sniff* To make her sendoff a good one, I wanted to make a cake that, as a marshmallow lover, she would appreciate. I kept thinking about what goes with marshmallow, and just chocolate or vanilla wasn’t enough…it needed to be BIGGER. Then I started thinking about rice krispies (one of my favorites), but I didn’t want to do a full rice krispie cake. That’s how I came up with this epic chocolate marshmallow cake with a rice krisipie crust and layers of rice krispies and marshmallow buttercream, topped with more frosting and toasted marshmallows. Is it enough?!

Let’s do this. 

Rice Krispie crust and filling ingredients: 

  • 3 cups rice krispie cereal 
  • 3 tbs butter 
  • 3 cups marshmallows 

I make the rice krispie crust first because I only have 2 9-inch pans, and I need them both to bake the cake. Melt the butter in a saucepan on the stove and add in the marshmallows, stirring until completely melted. In a separate bowl, pour the melted marshmallow mixture over the rice krispie cereal and stir to combine. Divide the rice krispies between the two round pans and wait for the mixture to cool slightly before pressing it down flat into the pan. Each layer of rice krispies should be about 1-inch deep. Leave the pans to cool completely while you mix the cake batter. 

Chocolate cake ingredients: 

  • 4 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 4 eggs 
  • 1 tsp vanilla extract
  • 1 1/4 cups hot water
  • 1/2 tsp espresso powder
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed. As it mixes, add the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes. The batter will have a watery consistency.

Remove the rice krispie from the pans carefully and set aside. Grease the pans with cooking spray or butter and cocoa powder, and divide the batter between the two pans and bake on 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. Cool on a rack and remove from pans when they are mostly cooled. Remove and leave on rack to cool completely before assembling the cake. Once cool completely, level the layers.

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Marshmallow buttercream ingredients: 

  • 1 1/2 cups butter, room temperature
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract 
  • 7 oz. marshmallow fluff 
  • 7-10Marshmallows, topping (optional)

To make the frosting, cream together the butter and powdered sugar, sprinkling in a little at a time, until creamy. Add the vanilla and marshmallow fluff, and mix until fluffy. Move about 3/4 of the frosting to a pastry bag – I used a 1/2-inch round tip. 

At this point, you can also toast your mini marshmallows for topping. I laid my marshmallows out on a parchment lined baking sheet, set the oven to broil and toasted the marshmallows for about 3 minutes, carefully turned them on their sides and baking for another 2 minutes and taking them out as soon as they’re brown. Set aside to cool before handling, otherwise you’ll be covered in marshmallow. You might be totally into that, but then you’ll have to toast more for your cake topping. 

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Assemble the cake:

Place one layer of rice krispie treats on the bottom to be the base of your cake. Spread a thin layer of frosting on the rice krisipies and place one layer of cake on top. Pipe frosting around the top of the cake layer. From there, you have two options – you can either spread frosting in the middle or continue to pipe frosting in a spiral motion. For fun and since the frosting was already in my bag, I piped a thick spiral for the filling – I love cakes with lots of filling. Once done, add the second layer of rice krispies and repeat the filling. Last, add the second layer of chocolate cake. 

I put this layer upside down so that the cutoff side is facing the layer of frosting – this makes for a better appearance on top. Then I piped blobs of frosting all around the top of the cake. To top off this magnificent cake, I arranged the toasted marshmallows in a beautiful mound in the middle and this cake was DONE. 

Seriously though, this is the most intense cake I’ve ever made and I’m so so proud of it. Luckily, it tasted good too! Ha, I might not have even cared because I was too busy admiring it in all of its rice krispie and toasted marshmallow glory. Enjoy! 

4th of July | Patriotic Berry Pound Cake Push Pops

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate 4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
With 4th of July around the corner, I’m getting really excited! I’m headed back to San Diego for a family reunion with people I don’t see very often. Plus, there will be a pool and BBQ, which is really all I want for 4th of July. Oh, and hopefully fireworks. 

Anyway…what do you bring to a 4th of July BBQ? Dessert! At least that’s what I bring because, let’s face it, that’s pretty much all I can make. These cute and delicious patriotic berry pound cake push pops are a great individual treat so you don’t have to worry about trash or cutting anything up. These push pop containers are pretty easy to find these days.

Plus, I made these the easy way with premade angel food pound cake and made the whipped cream from scratch. With some cut up strawberries and blueberries, these are quick and easy to whip up. 

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate 4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
Ingredients: 

  • One loaf of pound cake (I purchased mine premade)
  • Blueberries
  • Strawberries (or raspberries)
  • 1 cup heavy whipping cream
  • 1/2 cup sugar 
  • Push pop containers 

Lay out 1/2-inch slices of pound cake (I used angel food cake), and use the open end of the push pop to cut out circles in the cake. Place one piece on the bottom. 

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
Make the whipped cream by whipping the heavy cream on high while gradually adding the sugar until peaks form in the cream. Layer the whipped cream after the cake, and top with blueberries and sliced up strawberries. Then add another thin piece of cake, with a layer of whipped cream and top it off with additional berries.

To eat cake push pops, you just use the bottom stick to push up the cake, whipped cream and berries in order to eat them. Click the tops onto the push pops and serve on a tray for a great but light treat your guests with love. This way the cake is self-serve and the perfect size. Just remember to let everyone know not to throw away the plastic containers! Enjoy!