Destiny's Decadent Chocolate Dessert

This past week, I had a craving for something sweet and chocolatey. I bought myself a bag of white chocolate peanut M &M’s, but it didn’t satisfy my need. Mom and I watched an episode of The Great British Baking Show on Netflix a couple of nights ago, and the idea of making a chocolate raspberry layer cake popped into my head. Mom and Dad’s wedding anniversary was coming up, and I had a horrible chocolate craving, so I thought it would be the perfect time for cake.

This week I would like to share my take on a chocolate raspberry cake from my kitchen to yours. It’s a chocolate cake with three different types of chocolate, raspberry preserves in a pastry cream filling topped with a Nutella frosting. It’s moist and sweet and tastes just like a chocolate raspberry truffle, so if you love chocolate as much as I do, you will love this decadent recipe. The following recipe makes a three-layer cake or six mini mason jar desserts.

Photo by Destiny Constantin

Gluten-Free Chocolate Cake

Ingredients:

2 sticks of salted butter, melted and cooled slightly
2 cups of sugar
4 large eggs
1 cup of Daisy’s sour cream
¼ cup of cold brew coffee
2 teaspoons of pure vanilla extract
3 cups of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
½ teaspoon of nutmeg
2 tablespoons of Nutella
¼ cup of Nestle cocoa powder
¼ cup of Hershey’s cocoa powder
1/4 cup of heavy whipping cream

Raspberry Pastry Cream:

½ cup of salted butter softened
½ cup of vegetable shortening
3 cups of powdered sugar
6 tablespoons of heavy whipping cream
1 teaspoon of pure vanilla extract
½ tablespoon of Lorann’s raspberry bakery emulsion
3 tablespoons of Smucker’s Natural Red Raspberry fruit spread

Nutella Frosting Recipe from Cookies & Cups:

3/4 cup of salted butter, room temperature
3/4 cup of Nutella’s Chocolate Hazelnut Spread
2 cups of powdered sugar
1 teaspoon of pure vanilla extract
4 tablespoons of heavy cream

Cake Directions:

Gather all of your dry ingredients and measure out the flour, cocoa powders, baking soda, and spices in a mixing bowl. Combine all the dry ingredients using a whisk and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar and butter until light and fluffy, about two minutes. Add the eggs and mix to incorporate fully.
Add in the sour cream and vanilla extract.
With the mixture on low speed, gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat.
In a liquid measuring cup, measure out the cold brew coffee, then add the heavy cream to the measuring cup. Stir with a spoon to combine the liquids.
Pour in the heavy cream and coffee mixture slowly while the dry ingredients are being incorporated with the wet ingredients.
Mix batter until it is smooth and blended well.
Photo by Destiny Constantin
Once the batter is blended and fluffy, fold in the chocolate hazelnut spread using a baking spatula.
Preheat the oven at 350 degrees Fahrenheit.
Spray two eight-inch cake pans or three six-inch cake pans with baking spray.
Photo by Destiny Constantin
Cut parchment paper to fit the pans and place the paper on the bottom. Fill pans with batter 2/3 of the way.
Baking tip: Use a cookie or ice cream scooper to fill the pans evenly.
Bake cakes for 20-30 minutes if using the larger cake pans. Bake cakes for 18-22 minutes if using the smaller cake pans. Time may vary depending on the type of oven you have.
While the cakes are in the oven, you can prepare the filling and frosting.

Filling Directions:

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and shortening until light and fluffy.
Photo by Destiny Constantin
With the mixer on low speed, gradually add the powdered sugar, and continue beating until well combined.
Pour the heavy cream into the bowl as the powdered sugar is being added to the butter mixture.
Add in the vanilla extract, raspberry flavoring, and jam, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat or the filling will not be fluffy.
Set filling aside at room temperature until ready to use.

Frosting Directions:

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and Nutella together for 2 minutes until combined and creamy, scraping sides as necessary.
Turn mixer to low and add in the powdered sugar, vanilla, and heavy cream.
Once the powdered sugar is mixed in, turn mixer back up to medium-high and whip for two more minutes until creamy and fluffy, again, scraping sides as needed.
Spread or pipe on top of the cake when they are cooled.

Assembly & Decorating:

Unfortunately, as I was assembling my cake, it became too soft and fell apart. I was upset and disappointed, but I turned my cake idea into a mini dessert layering the cake, filling and frosting into a yogurt jar.

Here are the steps to making the mason jar desserts:

Remove one of the cakes from the pan and place it on a cake board or a plate. Trim the cake if needed.
Pipe a ring of frosting around the cake then spread the filling in the middle of the cake.
Place the next cake on top and repeat with frosting and filling.
Photo by Destiny Constantin
Once you have the cakes layered, brake up the cake into pieces and place them in a bowl.
Time to fill your jar, place two to three pieces of cake on the bottom, a spoonful of raspberry filling, then another piece of cake, a spoonful of filling.
Then, using a piping bag and swirl pastry tip, pipe a circle of frosting on top of the jar.
Top your mini dessert with a piece of fruit or your favorite candy.
Photo by Destiny Constantin