Chocolate, raspberry and white chocolate
Imagine this…one layer of chocolate, another of raspberry and white chocolate…all covered in an amazing swiss meringue buttercream
3 layer cake with raspberry/white chocolate and chocolate ganache fillings
Drooling already?
Well honestly this cake was a try out to start making more professional looking cakes. Guess it was’t a bad attempt. Next time its gonna be a three tier cake eheh
This is a pretty simple cake, the best for your practice, but also good to impress.
Besides you know I love dessert and can never decide what to do – as you can see by my 2 in 1 Classic and Peanut butter cheesecakes . With this cake you can basically have 2 desserts in one. Just choose the fillings you love t he best.
I used a box cake, wanted to make them fast and simple and dedicate more time to the filling and the perfect swiss meringue buttercream. I based my swiss meringue in one of my favorite pastry chefs Cupcake Jemma – check her video here
So let’s check how to make this 3 layer cake with raspberry/white chocolate and chocolate ganache filling
3 Layer Cake
Course: Dessert1
hourIngredients
1 vanilla cake box + whatever you need to add to make it
200 g Dark chocolate
50 ml Cream + 2 tbsp
100g Raspberrys (I used frozen)
300g White chocolate
4 egg whites
300g caster sugar
400g chopped unsalted butter, soft
1 tsp vanilla extract
Directions
- First start by making the cake according to it’s instructions, cook it and let it cool down. Then divide it in 3 layers.
- Chocolate ganache. Heat up the 50ml of cream in the microwave. Then add the chocolate and allow it some minutes to melt. It will be nice and glossy.
- Raspberry/white chocolate ganache. Heat the raspberries in a pan until they turn into a paste. If you don’t like the seeds, strain them now. Turn the heat off and add the white chocolate and the cream.
- Swiss meringue buttercream. In a sauce pan add some water to make a bain marie. Then in a metal or glass bowl add the egg whites and the sugar. Put the bowl in the pan, make sure the amount of water doesn’t touch the bowl, on a low heat. Stir it until the sugar dissolves. When that’s done. Remove from the bain marie and put it in the mixer. Whisk it in medium high speed for about 10 minutes until it’s completely cooled and makes nice peaks. Now add the butter in small pieces, while the mixer is in medium speed. Let the butter mix properly before you add more. When its nice and shinny, add the vanilla. Put it in a pastry bag.
Details
In a 3 layer cake there are different components, and these details make the cake, so keep reading 😉
The Swiss meringue
Don’t worry if it looks curdled or grainy, it will be fixed in the end. By the time you finish incorporating the butter the mix should be smooth and creamy. Beat it until it is.
Now let’s assemble the cake.
First use a cake turntable. It will make it so much easy to spread the buttercream. Start by putting a bit of buttercream on the base so your cake won’t slide. Put the first layer of cake. Now these fillings are a bit runny, so to avoid them coming out on the sides, do an outside layer of buttercream. Like a dam for your filling. Put the chocolate filling in the middle. Cover with the second layer, and repeat the buttercream dam and the filling. Put the last cake layer.
Frosting the cake
First you need to make a crumble layer on your cake. So spread some buttercream on the outside with a spatula. This layers is thin and it’s unique purpose is to prevent the crumbles from the cake to get mixed with the frost. Put it in the fridge for at least 30 min. Then proceed to fully pipe frost all over your cake. Using a spatula, rotate the cake while maintaining the spatula in a fixed position so the layer is homogeneous. For the edges of the cake just carefully bring the buttercream in with the spatula, maintaining a similar height all over.
Isn’t it amazing!! A 3 layer cake with raspberry/white chocolate and chocolate ganache filling.
This flavor combination is just too good to be true. You definitely need to try it!
Enjoy 🙂