Almost end of summer in Australia, I felt lucky the produce selection that Australia provided. First strawberries, and blueberries, cherries, peaches, nectarine, grapes and now raspberries. During my last visit to farmer's market, believe it or not, I bought 7 punnet of fresh raspberries and decided to keep in the freezer for my cake bakes. I was able to snag a great deal on raspberries with the farmers :)
This round, I decided to make mine into a fresh raspberry whipped cream frosting for my chocolate cake. It is so moist and chocolaty (and not to mention easy) -- I absolutely love it, that's why is my all time favourite cake.
Instead of making a traditional buttercream frosting, I decided to make this raspberry whipped cream as a sort of "summer" variation. I couldn't be more happy with the results as the combination of raspberries cream and chocolate taste. The sweet raspberry whipped cream perfectly offset the dense semi-sweet chocolate cake. I just love the pale pink frosting peeking out between the deep chocolate layers too. Definitely go grab some raspberries and make this cake. I am just looking for an excuse to make this again because mine was gone too quickly!
Hankerie's new creation - Raspberries Cream Chocolate Cake. Enjoy a slice.
Hankerie's Raspberries Cream Chocolate Cake recipe:
15cm round chocolate chiffon cakes
1 cup whipping cream
1/2 cup powdered sugar
1 heaping cup fresh raspberries, plus extra to decorate
Instructions:
Put the cream, sugar, and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Spread half of the whipped cream on one of the cake layers, spreading around Place the other cake layer on top and top with the remaining whipped cream. Garnish with fresh raspberries as desired.
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