National Raspberry Cake Day is today! Raspberries are among the top fruits you should eat and include many health benefits such as: rich source of anti-oxidants, low in calories, and a great source of vitamins A, B Complex, C, E and K. This is the best time of year to pick fresh raspberries so I suggest going to a farm or your local farmers market for the best selection. This year I decided to make my husband a milk chocolate cake, with vanilla butter cream frosting, a fudgy ganache and a raspberry glaze and it was so delicious! I make my cakes and frosting’s from scratch with no measurements so you’ll have to come back and watch for those blogs to go up! You can serve this raspberry glaze with a large varieties of cakes. Chocolate and raspberry and chocolate and orange are two of my favorite flavor combinations, so this is why I opted for chocolate cake.
- Your favorite cake chocolate cake recipe or a boxed milk chocolate cake mix
- Vanilla frosting, enough for the filling and to cover the cake. Probably about two canisters. You can also make your own.
- 1/2 cups of semisweet chocolate chips
- 2 tablespoons of butter
- 2 tablespoons of light corn syrup
- 4 ounces of raspberries
- 1 cup of water
- 1/8 cup of sugar
- 1 1/2 tablespoons of corn starch
- Splash of triple sec
- Bake according to directions on cake mix, and cool cakes in 9 inch pans and cool thoroughly.
- Make frosting if desired, while waiting for it to cool.
- Lay cake face down on platter.
- Pipe frosting around edge of cake to seal and fill with frosting.
- Once the middle layer is complete lay the other cake face up and frost the entire thing.
- Let stand until the frosting is set and then begin the fudgy topping.
- In a double broiler melt ingredients and pour over the cake letting it drizzle down the sides.
- For the raspberry sauce mix the corn starch and sugar. Stir in water and berries, heat until boiling. Boil and stir for one minute. Strain very well and add triple sec.
- The glaze worked best for me served singly rather than on top of the cake. This way you get the sauce with every bite of cake.
- Drizzle some sauce on each slice and top with a bit of whipping cream and fresh nutmeg if you have some or simply just a raspberry.
Although this is a time consuming process each element is really worth it! Chocolate and raspberry is one of my favorite taste combinations, what kind of cake will you try this year for National Raspberry Cake Day?