Chocolate Raspberry Cakes with
Raspberry Crème Icing
Chocolate and raspberries are a perfect combination for Valentine’s Day. Canola
oil reduces the amount of saturated fat in this dessert and, along with buttermilk,
helps produce a cake crumb that’s tender and rich – like your love!
- 1 3/4 cups cake flour 425 mL
- 3/4 cup cocoa powder 175 mL
- 2 teaspoons baking soda 10 mL
- 1/2 teaspoon salt 2 mL
- 2 cups granulated sugar 500 mL
- 3 eggs
- 1 cup fresh raspberries 250 mL
- 1 1/4 cups canola oil 310 mL
- 1 1/4 cups buttermilk 310 mL
- 4 ounces bittersweet chocolate, melted and cooled 125g
- 3/4 cup strong brewed coffee 175 mL
- 2 teaspoons vanilla extract 10 mL
- 1 cup whipping cream, cold 250 mL
- 4 ounces cream
cheese, room temperature 125 g
- 1/2 cup granulated sugar 125 mL
- 1 cup fresh raspberries, crushed 250 mL
- 1 teaspoon vanilla extract 5 mL
- Cake: Preheat oven to 350 degrees F (180 degrees C). Line two muffin tins with
- In large bowl, whisk together cake flour, cocoa powder, baking soda and salt.
- In another large bowl, whisk sugar and eggs until light yellow, about 4 minutes.
- Add raspberries, whisking to break them into smaller pieces. Add canola oil,
buttermilk, melted bittersweet chocolate, coffee and vanilla extract, whisking until
- In three parts, pour wet mixture into dry mixture, whisking well after each addition.
Batter will be quite runny. Fill muffin tins about 3/4 full.
- Bake for about 20 to 25 minutes or until a toothpick inserted into center comes
- Cool completely on wire rack before icing with Raspberry Crème Icing. Top each
with a fresh raspberry, if desired.
- Icing: In stand mixer with whip attachment, on medium speed, blend whipping cream
and cream cheese for 3 minutes until slightly thickened. Increase speed, adding
granulated sugar while motor is running, until firm peaks form.
- In medium bowl, combine crushed raspberries and vanilla. Add about 1/2 cup (125mL)
whipped cream mixture. Blend together. Add this to remainder whipped cream mixture
- Pipe or dollop on top of cupcakes.
Yield: 24 cupcakes and 2 cups (500 mL) icing
Serving size: 1 cupcake and 2
tablespoons (30 mL) icing
Nutritional analysis: Per Serving Calories 260 Total Fat 15 g Saturated Fat
2.5 g Cholesterol 25 mg Carbohydrates 30 g Fiber 1 g Sugars 19 g Protein 3 g Sodium
180 mg Potassium 85 mg
Source: Chef George Geary
Reprinted with permission from