“Dating is the last thing on Olivia Monroe’s mind when she moves to LA to start her own law firm. But when she meets a gorgeous man at a hotel bar and they spend the entire night flirting, she discovers too late that he is none other than hotshot junior senator Max Powell. Olivia has zero interest in dating a politician, but when a cake arrives at her office with the cutest message, she can’t resist–it is chocolate cake, after all.”
As I’ve mentioned before, I love Jasmine Guillory’s books. This one is just as charming and romantic as her previous works. And the food! Olivia and Max bond over tacos, burgers, pies, cakes, etc. I couldn’t resist trying my hand at a triple layer chocolate cake like the one that Olivia and Max initially bonded over.
Chocolate Raspberry Cake
- Chocolate Cake
- 1 2/3 cup granulated sugar
- 2/3 cup unsalted butter, room temp
- 3 large eggs, room temp
- 2/3 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup hot water
- 2/3 cup buttermilk, room temp
- 2/3 cup cocoa powder
- 2 cups all-purpose flour
- Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- pinch of salt
- 5 cups powdered sugar
- 4-7 tablespoons evaporated milk (or whole milk)
- 6 ounces raspberry jam
Chocolate Cake Layers
Begin by preheating the oven to 350 degrees Fahrenheit. Line three 6-inch pans with parchment rounds and spray with non-stick spray.
Add 1 2/3 cup of granulated sugar and 2/3 cup unsalted butter into the bowl of a stand mixer and mix on high for 1 minute with a whisk attachment. The mixture should become light in color.
Add in 3 large eggs, mixing each egg in one at a time on a medium high speed.
Add 2/3 tsp baking soda, 1 tsp baking powder, and 1/2 salt. Mix on high for another minute.
In a separate bowl, combine 2/3 cup of hot water, and 2/3 cup of buttermilk. Pour in 2/3 cup of cocoa powder and whisk until no clumps remain.
Next add 1 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula to ensure the flour is fully incorporated.
Pour in the buttermilk/cocoa mixture and gently pulse the mixture to incorporate the liquid.
Mix in the 2nd cup of flour, at a low speed, and mix on low until the flour is incorporated.
Evenly divide between the prepared pans.
Bake for 32-34 minutes, or until a toothpick comes out clean.
Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
Chocolate Buttercream Frosting
Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
Slowly beat in milk, a tablespoon or two at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
To Assemble This Chocolate Raspberry Cake:
Stack the first cake layer to the board or cake plate you will be using.
Add a thin layer of raspberry jam on top of the cake layer, then top it with an even layer of chocolate buttercream. Repeat with the second cake layer, then place the top cake layer upside down to make it easier to frost.
Spread a thin coat of frosting around the cake to fully cover the cake layers.
Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!