February 2017 By i sugar coat it! 48 Comments

Raspberry Cassis Chocolate Cake

Raspberry Cassis Chocolate Cake is my favourite one-bowl chocolate cake, topped with raspberry cassis ganache and clouds of whipped coconut cream.

This Raspberry Cassis Chocolate Cake is a reminder of my ability to move at the speed of sloth, when it comes to blogging. Sigh. Back in the day I used to post 2-3 times a week, while working full-time and taking classes!! That probably explains my current burn out.

I generally don't compare myself to others, it's just not healthy and I guarantee you that the glimpses that you are provided of people's lives on social media and the like ain't necessarily their full 'reality'.

Still, every once in a while, I see a fellow blogger that handles a full-time career, babies and blogging like a boss. I ask myself, why can't I slay it like she/he does? Then I catch myself and quickly move on to worrying about comparing myself today with the me of yesterday.

I have a ton of content, but I just can't seem to sit still long enough to pull the posts together. Not for lack of trying - you should see my drafts - easily over a hundred from as far back as 2013, like this. I keep dreaming up stuff, making and photographing them, then I either forget, lose interest, or become too busy.

Any other bloggers suffer the same affliction? If you do, I encourage you to take a moment to remind yourself that you are doing your best at that moment. We're talking about food after all, we are not saving lives here, so go easy on yourself. Sometimes easier said than done...I know!

Ok, now that I've gotten that off my chest, let me indulge you in a little sweet talk. I made this Raspberry Cassis Chocolate Cake back in November for a little get-together that ended up going sideways. So, I took it into work, which turned out to be perfect timing, as we happened to be celebrating November birthdays that day.

This has been my go-to chocolate cake recipe for a few years - it's adapted from one we made in culinary school. Apart from its great taste and texture, I love that it's a one-bowl affair and mixers need not apply. What makes it even more special is Rodelle Organic Baking Cocoa and Reserve Pure Vanilla Extract.

It's a simple recipe that can be made in very little time. I wasn't in the mood for buttercream, so I decided to bake it in a brioche pan to add a little visual interest. I initially planned to top it with fresh fruit and chocolate drizzle, but didn't want things to get soggy in transit. I opted, instead, for liqueur-spiked ganache drips and coconut raspberry clouds.

One-bowl chocolate cake topped with spiked ganache and coconut raspberry clouds!

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A couple years back in class, we made a fancy mousse dessert with raspberry and cassis and I really liked the way the flavours paired. Keeping things simple, I decided to flavour whipped coconut cream with a little freeze-dried raspberry powder and cassis liqueur. Similar results, but a fraction of the work and time.

It whipped up beautifully and when piped onto the cake with the French tip, turned this otherwise simple cake into something close spectacular! 🙂 The recipe is below - try it for your next gathering!