INGREDIENTS :
chocolate mille-feuille
3 eggs, size L
2 teaspoons vanilla extract, see here how to make your own
160 grams of canola oil
320 grams of buttermilk
300 grams of all-purpose flour
90 grams of unsweetened cocoa
270 grams of regular sugar
2 1/2 teaspoons baking soda
1 teaspoon of baking powder
320 grams of freshly brewed coffee (you can substitute with boiling water)
Raspberry Frosting:
500 grams of fresh or frozen raspberries
150 grams of regular sugar
40 grams of cornstarch
300 grams of butter at room temperature
150 grams of cream cheese
Chocolate drop:
100 grams of good semi-sweet chocolate
65 grams of butter
125 grams of fresh raspberries for decoration
INSTRUCTIONS :
For the chocolate cake, preheat the oven to 180 degrees Celsius and line two 23cm cake tins with baking paper.
Beat eggs, vanilla extract, oil and buttermilk in a large bowl until foamy. Add all other ingredients except coffee, beat well. Finally add the coffee. the dough will be thin. Pour into prepared cake pans. If you only have one, you will have to put them in the oven one after the other. Chill the second half in the refrigerator while you bake the first batch. Cooking time is about half an hour, a toothpick inserted should come out clean. Cool and remove from cake pan.
3.While the cake layers are baking, prepare the raspberry cream. Heat the fresh or frozen raspberries with the sugar. Mix the cornstarch with a little water until you no longer see any lumps and add it to the hot berries. Stir and cook for a few minutes or until it becomes thick. Put aside.
Beat the butter for around ten minutes until it becomes much paler. Add the prepared raspberries with a spoon. At the very end, stir in the cream cheese until combined.
To assemble the cake, cut both cakes in half. This is easier once the cake has completely cooled. Fill the first layer with the raspberry frosting, stack the second on top, fill again and repeat with the third. You should have enough frosting for a thin crumb coat, this is more of a naked cake. I like to reserve about three tablespoons of raspberry cream for decorations. Cool the cake for at least half an hour in the refrigerator.
For the chocolate coulis, heat the chocolate with the butter over low heat or in the microwave. Let cool a little until the chocolate becomes a little thicker. I usually just use a spoon to create the dripping effect. It’s definitely much easier once your cake has cooled. Once you have created the drip effect, fill the top with the remaining melted chocolate. Allow to harden then decorate with fresh raspberries and additional raspberry frosting. Serve as fresh. If refrigerated, the cake will keep for two days.
