I found the loveliest raspberries this week at the grocery store. You know the ones - they are ripe and beautiful and in season and CHEAP. And you think - 'What?! I can buy a Half Flat for only $11?? In winter one of those tiny little trays costs me $4!'
And so I found myself with a plethora of fresh raspberries and no plan. So I made a simple raspberry jam on the stove today and decided to use that as a filling for my next cake :) And since I have friends coming over on Friday - what better time to kill two birds with one stone? Raspberries and Chocolate cake!
For this cake I decided to do a Chocolate cake that uses sour cream, coffee and almond extract instead of Vanilla. YUM! And a decadent chocolate buttercream icing. Filled with the aforementioned raspberry jam and topped with - you guessed it - more raspberries!
I had fun doing this cake - it was nice to take a break from Fondant for a while and get out the piping bag :) This cake is classic and simple and elegant - I love it!
If you live in the Vancouver WA/ Portland OR area and would like a cake for your next special occasion - send me a message!
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