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!

Raspberry Coconut Macaroons Dipped in Chocolate

Raspberry Coconut Macaroons Dipped in Chocolate | Revamperate Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIt took me a couple tries to get this recipe right. While regular coconut macaroons are quite simple with so few ingredients, I learned that adding other ingredients and flavors changes the consistency of the macaroon. I tried baking with jam to give them a raspberry flavor, and originally it made them seem kind of rubbery. After manipulating the recipe a bit and decreasing the amount of jam, I had these yummy raspberry coconut macaroons. Then to make them even better, I dipped them in dark chocolate. Obviously.

The great things about these cookies is how easy they are to whip up! No mixer required, just a food processor, and honestly, even that’s not required. Nothing has to stop you from making these, and as far as desserts go, these are on the healthy end of the scale. Well, minus the chocolate I guess. 

PS – shoutout to my mom! It’s her birthday today 🙂 

Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIngredients (makes 10-12 macaroons):

  • 2 1/2 cups shredded or flaked coconut (I prefer sweetened)
  • 1/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup seedless raspberry jam
  • 2 egg whites
  • Pinch of salt
  • 4 oz dark chocolate 

Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat. 

In a food processor, process the coconut for about one minute. Add the sugar, raspberry jam and vanilla and pulse several times until well-mixed. Add the egg whites and pulse until combined. 

Use a cookie scoop to scoop balls of coconut onto the prepared cookie sheet. They can be somewhat close together because the macaroons won’t spread much. Bake for about 28 minutes until lightly brown around the edges, and cool completely on a wire rack before removing from the parchment.

Once completely cool, begin melting the chocolate. I like to melt chocolate in the microwave, so I melt the chocolate on the defrost setting and stir until full melted. Carefully hold the macaroons by the tops, dip the bottoms into the chocolate and set back on the parchment to set. If you prefer, you can also drizzle the chocolate over the tops of the cookies. Enjoy!

Easy Peachy Raspberry Sangria Popsicles

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
Happy Friday! It has been blazing hot lately in SoCal, and I can’t even imagine what that means for the rest of the country. I’ve noticed that there’s one spot on our couch next to the windows that gets a nice breeze sometimes, so if you sit in that one spot all day, you’re good. Otherwise, it’s HOT. 

So what’s perfect on a hot day? Everybody say it with me…popsicles! Popsicles are my favorite frozen treat when I’m trying to be good by not eating ice cream. They’re probably not really any better for me, but I pretend that they are…Best of all, I made Sangria popsicles, and yes, they’re filled to the brim with alcohol. You’ll love them. 

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
You might be wondering how you can make sangria popsicles when wine doesn’t freeze? Well, if you add too much alcohol to something, it won’t freeze well, but the balance of sangria, Triple Sec and soda in these allows the popsicles to freeze and hold their form while keeping them a little bit soft and slushy-like, which I love. They’re quite strong, so add more soda and less wine if you prefer a more subtle taste. For this recipe, I used peaches and raspberries and let them soak in the wine all day before freezing them together, and the frozen fruit is a delicious addition to the popsicles. 

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
Ingredients (makes 10 popsicles):

  • 1 bottle white wine (3 cups, I used sauvignon blanc)
  • 2 tbsp Triple Sec
  • 1/4 cup lemon lime soda
  • 1 peach, pitted and thinly sliced 
  • 1/2 cup raspberries (or about 12 berries)

Pour the wine and Triple Sec into a large pitcher. Wash and cut the fruit and add to the wine mixture. Because the fruit will be going into a popsicle mold, you want to cut the peaches pretty thin. The raspberries can remain whole. Refrigerate the sangria mixture for several hours to allow the fruit to blend with the wine.

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
After 3-4 hours, pull out the pitcher and mix in the lemon lime soda. Then pour the liquid into the popsicle molds until they’re about 3/4 full, using a strainer to hold back the fruit. Because of the narrow molds, it’s best to add the fruit after the liquid is already poured. Divide the fruit between the molds so that you have a couple of each kind in each mold. Place the tops or popsicle sticks on top and freeze overnight or for several hours until the popsicles have completely hardened. Carefully remove the popsicles from their molds and serve! Prepare to be refreshed!

Raspberry Swirl Pound Cake with Lemon Glaze

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Happy Raspberry Cake Day! Lately, my goal has been to make things from scratch more often to improve my baking, so instead of baking this pound cake with boxed pound cake mix, I took the leap to make it from scratch, something I haven’t had much success with in the past. Luckily, it came out well this time! Sadly it took multiple attempts to make this cake properly, but it came out perfectly moist and light this time with a perfect layer of raspberry in the middle. Plus, did you know raspberry and lemon are amazing together?

Since today is National Raspberry Cake Day, I made this moist (and pretty) raspberry swirl pound cake with real raspberries (by “real,” I mean the jar of raspberry jam I used said it was…) and topped with a creamy lemon cream cheese icing and drizzles perfectly on top of the cake. Move over Starbucks, I’ve got you beat! 

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Raspberry swirl pound cake ingredients:

  • 7 tbsp butter, room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup seedless raspberry fruit spread
  • Red food coloring (optional)

First, use softened butter to grease the bottom and sides of your loaf pan and sprinkle with flour and set aside. 

Beat the butter and sugar until it light and creamy. Mix in the milk and vanilla, and then beat in each egg, one at a time. Sift in the flour, salt and baking powder. It should be a little thick but smooth (if it resembles cookie dough, add a little more milk to smooth it out).

Separate about 1/3 of the batter into a separate bowl and mix in the raspberry jam and a couple drops of food coloring. I added the coloring to make the raspberry swirl really pop. Then pour the regular vanilla batter into the greased pan first, then a layer of raspberry and finish with the vanilla. To make it swirl, drag a butter knife in a swirling pattern through the loaf pan. 

Bake the pound cake on 350 degrees for 80-60 minutes until an inserted toothpick comes out clean. You always know a pound cake will be good when it splits down the middle! Let cool until barely warm and remove from the pan to cool completely. 

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Lemon glaze:

  • 1 cup powdered sugar
  • 1/4 cup lemon juice

In a small saucepan, heat the lemon juice on low-medium heat and stir in the powdered sugar with a whisk until completely dissolved. 

Drizzle with the lemon glaze and serve. As soon as you cut into it, you’ll see the beautiful swirl of raspberry and all of the flavors come together for a really delicious and moist cake. Enjoy! 

 

Raspberry Buttercream Frosting

Raspberry Buttercream Frosting | Revamperate Raspberry Buttercream Frosting | Revamperate
I am the birthday stalker of my office. Yes, that’s a thing. Honestly, I much prefer celebrating other people’s birthdays than my own, so I have a lot of fun with it. I brought in these chocolate cupcakes with raspberry buttercream frosting for an office birthday a while back, which was a nice change from my usual overly sweet cupcakes (my fav, of course). The raspberry buttercream has a slight tartness to it so pairs really well with the sweet chocolate for a decadent but not overly sweet cupcakes.

As you know if you read the blog often, I love making things easy. Why do something the hard way when you can do it the easy way? This isn’t always my mantra. If you ask my boyfriend or my parents, I think they would both agree that I make things more complicated than they should be. Nevertheless, I keep it easy when it comes to baking! I have very little time for this hobby that I love, so I’m all for cutting cupcake corners. That’s why this delicious raspberry buttercream is made with pie filling. Yup, that easy!

Raspberry buttercream ingredients (frosts 18-20 cupcakes):

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 cup raspberry pie filling
  • 1 tsp vanilla

First, beat together the softened butter and powdered sugar until creamy, scraping the bowl as you go. Mix in the raspberry pie filling and vanilla, and beat well until the filling has distributed evenly and you reach your desired level or sweetness or tartness. The pie filling won’t completely mix – some lumps may be left but that’s OK. You also don’t want to add too much pie filling, or it will change the texture, but you can add more or less to taste.

Raspberry Buttercream Frosting | Revamperate Raspberry Buttercream Frosting | Revamperate
In the spirit of keeping things easy, I made my chocolate cake out of boxed mix. Once the cupcakes cooled, I piped the raspberry buttercream on with a piping bag and wide star tip and topped with a fresh raspberry. If you’re using a piping tip, I’d recommend using a wide one because the pieces of raspberry left in the filling can easily get stuck if your tip is too thin, and then you end up with funky looking cupcakes. Trust me, I’ve been there!

Let the frosting set in the fridge for a little bit before devouring. Enjoy!

Raspberry Crumble Bars

Raspberry Crumble Bars | RevamperateRaspberry Crumble Bars | Revamperate

Happy Monday! Can you believe March is almost over? It’s really true what people say – time flies by as you get older, and I’m not even that old. I’m really excited that at the end of this week I’ll be going to Craftcation in Ventura! Craftcation is a four-day makers conference with craft and business workshops for bloggers and shop owners, and this is my first time attending. Seriously so excited. I’ve been counting down to this for two months, and it’s finally here! I’m hoping to meet more people like me since I don’t personally know any other bloggers, and as you can image, my boyfriend and coworkers get kind of sick of hearing about blogging. Wow, I feel like a grown up, going to conferences and stuff…ok, now let’s talk about raspberries.

I love that it’s spring now and I can finally make fruit-based treats without paying for overpriced, subpar fruit. Hence, I’ll making lots of fruity things in the coming spring months! You can make these raspberry crumble bars really easily with pre-made pie filling, or you can go the non-lazy route and actually make the raspberry filling yourself with real raspberries. I’m a big fan of the “semi-homemade” dishes with pre-made items like pie filling or cake box mix. Why not make it easy sometimes, right?

Raspberry Crumble Bars | Revamperate
Ingredients:

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp baking powder
  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup raspberry pie filling

First, cream together the butter and sugars until creamy. Beat in the egg and mix until well-combined. Mix in the flour, baking powder and salt. The dough will be soft and crumbly and may become hard to mix. If so, you can massage the remaining flour in with your hands.

Lay wax paper in a rectangular baking pan and press half of the dough into the pan. Use your hands or a spatula to press the dough down and into the corners, and try to make it as flat as you can. Spread the raspberry pie filling over the shortbread crust. Crumble the remaining dough over the top of the raspberry filling and bake on 350 degrees for about 40-48 minutes until the top becomes golden brown.

Raspberry Crumble Bars | Revamperate
Let the bars cool for about 10 minutes before pulling the wax paper out of the pan. Cut the bars with a sharp knife and serve alongside some pink lemonade for a sweet spring treat. So happy it’s finally spring! Enjoy!