This cake ranks very highly. The cake itself was incredibly moist and rich, and the frosting was a delicious buttercream with raspberry purée. Chocolate and raspberry are one of my favorite combos, so this one was bound to be a winner as long as it turned out ok.
When I started making this cake I noticed the recipe called for three 8-inch pans. I have three of both 8-inch and 9-inch so that wasn’t a big deal for me. However, when the time came for me to grease the pans, I realize I could only find my 9-inchers. I didn’t want to use them because I knew the cakes would turn out thinner and I was nervous about adjusting the cook time as well. When I try out a new recipe (like all of these cake recipes) it is important to me to follow it EXACTLY as the recipe says, to the best of my ability. I did some running around that afternoon looking in various places where I thought I may have left the cake pans (places outside of my own home). No luck. So I decided I better just use the 9-inch pans after all.
You can’t tell from the above photo, but I had to severely level all three cakes because of these 9-inch pans. I made the mistake of forcing them all into the oven and a couple of them got tilted in such a way that they had a steady slope, making them very thin where the slope began. I suppose this is why she says to use 8-inch pans, 9-inch pans don’t fit 3 in a standard oven! Goodness.
I missed a few steps for the frosting process, but the first image is heating egg whites and sugar til they reach a certain temperature before you whip them up. I think that is so that you’re not consuming raw egg in your frosting.
The second is the whipped up whites, and what happened next is I added a bazillion little pieces of butter one at a time while the mixer was running, then once that got all mixed up well I added the raspberry purée and vanilla. It looked incredibly pink, darker than the cover photo.