Chocolate Raspbery Buttercream Cake
Makes: one 6-inch layer cake
Makes: one 6-inch layer cake
- 1 double chocolate cake
- about 3 cups of raspberry buttercream or flavor of your choice
- 1 icing rose and small green leaf (optional)
Make the Double Chocolate Cake as directed, using a regular cake pan, and make sure it is cool inside and out.
Clear a space in the refrigerator large enough for the cake on a cake board. If you made the buttercream previously and it has been refrigerated, see note below for instructions to reheat and remix the frosting.
Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, cut the cake into three equal layers. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you.
Arrange all three cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, down; reserve this to be the bottom layer of the assembled cake. Tap any crumbs off the cake stand as well, and brush the work surface clean.
Place a nonslip pad or damp paper towel on the cake stand to prevent slipping and center a cake board on top. Take up the reserved bottom of the cake and center it on the board, first double-checking it for crumbs and brushing any off or pressing them into the sides.
Fit a pastry bag with a medium (½- or 5/8-inch) star tip and fill about halfway with the buttercream. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands.
Holding the bag at a 90-degree angle, pipe a ring of frosting around the outer edge of the cake, keeping a 1/8 inch border at the very edge. Starting at the inner edge of the border, spiral inward filling in the center of the ring to make an even layer of buttercream. Holding an offset spatula flat on the inside ring of frosting, with the spatula centered on the cake, smooth the inside of the ring, leaving the piped edges untouched.
Double-check a second cake layer for crumbs, then place it on top of the buttercream layer. Using your fingertips, gently center the cake on top. Be sure not to press too hard so that the buttercream spreads over the edge. Repeat with a layer of buttercream just like you did on top of the first cake layer.
Double-check the third and final cake layer for crumbs, then place it on top. Using your fingertips and gentle pressure, press down in the center and out to the edges to coax the frosting to align with the cake edge, but not beyond, on all sides.
For the top layer, pipe a ring of buttercream around the edge, leaving a 1/8-inch margin. Fill in the center with slightly more frosting than the inner layers. Using a small offset spatula, smooth the center first by rotating the cake stand, then gradually work out to the edges, pushing the frosting out very slightly as you go.
If desired, in the center of the cake, scoop out a little hole in the frosting to make a setting for the rose. Nestle the rose in the hole and arrange the leaf next to it at a 45-degree angle. Very carefully transfer the cake on the board to a presentation platter.