Lomelino’s Cakes: Raspberry Brownie Cake Recipe

chocolate drippy raspberry brownie cake - coco cake land

chocolate drippy raspberry brownie cake - coco cake land

Hazy, pretty, pink – like looking through clouds – this is what one bite of this raspberry brownie cake, frosted in smooth, lightly sweet and airy raspberry meringue buttercream topped with a shiny chocolate glaze will do to your vision. I’ve known Linda of Call Me Cupcake as an online cake friend for many years now – I’ve seen her go from tiny Flickr account to discovering and honing her style to massive internet overtaking thanks to her INSANE talent. She has the ability to create achingly beautiful, cry-worthy-they’re-so-good photographs of perfectly styled cakes, desserts, bread, anything. A picture of her HAND touching a cup of coffee is spectacular. She’s just that brilliant. (I have an interview with her coming up for my series Sugar Crush, too!)

chocolate drippy raspberry brownie cake - coco cake land

She just released her THIRD book in Sweden – this woman is a creative typhoon – and her first book, Lomelino’s Cakes, has been translated to English and released in North America – now us English-speaking hillbillies can get in the kitchen and bake up some of her beautiful recipes.

chocolate drippy raspberry brownie cake - coco cake land

Flipping through the pages of her book, the raspberry brownie cake recipe caught my eye. While making it, I found the process wonderfully methodical and meditative. There are several steps, which forced me to slow it down (I’m so used to slamming together my own anciently-memorized cakes) and read ingredients, follow steps and put it all together.

chocolate drippy raspberry brownie cake - coco cake land

I realized this is the sheer beauty of cookbooks, and this book in particular. Creating individual components and having little victories – like my meringue whipping properly, or bringing my buttercream back to life after it broke (there are tips in the book to fix such things!) or my chocolate glaze coming together shinily and smoothly. Then, bringing all the components together in a perfectly realized cake: deep brownie layers studded with tart raspberries, light buttery raspberry frosting and that thick creamy chocolate glaze dripping happily down the sides. If baking could be mindful meditation, I’d call the recipes in Lomelino’s Cakes ”cake yoga.” So set aside an afternoon for yourself, crank up a podcast, choose an occasion or just bake for the hell of it – then dive in to this raspberry brownie cake.

Raspberry Brownie Cake

12 slices

For The Cake

  • 2 sticks unsalted butter
  • 7 ounces dark chocolate (70% cocoa)
  • 1¼ cups light brown sugar
  • ⅔ cup granulated sugar
  • 4 large eggs
  • 1 ¾ cups + 2 tablespoons flour
  • 6 tablespoons cocoa powder (I used Dutch process)
  • 1 teaspoon baking bowder
  • 3½ ounces raspberries, I used fresh but frozen can be substituted

For the Meringue Buttercream

  • 4 large egg whites
  • ¾ cup + 2 tablespoons granulated sugar
  • 2¼ sticks unsalted butter, room temperature
  • 3½ ounces raspberries
  • small amount of pink gel food colouring

For The Chocolate Glaze

  • 3½ ounces dark chocolate (70% cocoa)
  • ½ stick unsalted butter

Make The Cake

  1. Preheat the oven to 350 degrees
  2. Butter and flour three 7-inch cake pans. Line with parchment paper circles.
  3. Cut the butter into cubes, and coarsely chop the chocolate. Melt the butter and chocolate together at low heat in a large saucepan. Let cool.
  4. Beat the light brown sugar, granulated sugar and eggs until light and airy, about 3 minutes.
  5. Mix the flour, cocoa powder and baking powder in a separate bowl.
  6. Pour the chocolate and butter mixture into the sugar and egg mixture, and beat to a smooth batter. Sift in the dry ingredients, and mix until the batter is smooth. Divide the batter evenly among the cake pans, and level the surface with an offset spatula. Press a portion of the raspberries into each cake layer; set aside the remainder for decoration.
  7. Bake the layers for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Make The Meringue Buttercream

  1. Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk continually until the mixture reaches 150 degrees Farenheit or the sugar crystals have dissolved. Remove the bowl from heat.
  2. Continue to beat the mixture with an electric beater or hand mixer until it is as white and fluffy as a meringue. Beat until the mixture is cool, up to 10 minutes.
  3. Add the butter a little at a time. After all the butter has been incorporated, beat for another 3-5 minutes.
  4. Purée the raspberries in a blender. Press the purée through a fine mesh to remove the seeds.
  5. Mix the purée with the buttercream, beating until smooth. Add a tiny amount of gel colour to make it more pink.

Make The Glaze

  1. Break the chocolate into pieces and dice the butter.
  2. Carefully melt the butter with the chocolate in a saucepan over low heat, and let it cool. The glaze will thicken somewhat but still be fluid.
  3. Once you’ve frosted and filled the cake, add the glaze on top and garnish with the remaining raspberries.

chocolate drippy raspberry brownie cake - coco cake land

Are you dying of dreamy cake-ness yet? Well you’re in luck… To celebrate Linda’s sweet North American book release, I’m giving one lucky reader a hot ‘n fresh copy of Lomelino’s Cakes! Simply leave a comment below telling me what your dream cake flavour is, and what city and country you live in. GIVEAWAY open worldwide and the contest closes November 18th 2014 – Contest is now closed. The winner is: EFI from Athens, Greece (winner drawn at random!) Please email me at lyndsay (at) cococake (dot) com to claim your prize!

chocolate drippy raspberry brownie cake - coco cake land

Many congratulations, sweet Linda, on the release of your book in North America! xo Lyndsay

Raspberry brownie cake recipe from Lomelino’s Cakes by Linda Lomelino, © 2014 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.

39 Responses to “Lomelino’s Cakes: Raspberry Brownie Cake Recipe”

  1. Mihaela Crisan

    I keep dreaming about this cake I made last year. It was a chocolate cake, soaked in some boozy syrup, with mascarpone and heavy cream frosting and good old sliced bananas. So simple, yet so so good :)

    Cluj Napoca, Romania.

    Reply
    1. Lyndsay // Coco Cake Land

      holy smokes that cake sounds SO GOOD! recipe? ^__^

  2. molly yeh

    THESE PHOTOS! THIS CAKE!!! stahp, this is amazing. i am so excited that linda’s book is out in english!!!! can i enter this giveaway a million times??1!! my dream cake is funfetti. obvi. <3

    Reply
    1. Lyndsay // Coco Cake Land

      hehe! FUNFETTI! thanks sweet friend! xoxo

  3. steph

    ooh this is so, so dreamy. and i love the idea of cake yoga. i feel like everyone would benefit from slowing down a little :)
    lovely photos as always!
    xoxo

    Reply
    1. Lyndsay // Coco Cake Land

      haha! i’m so into the slow baking movement. let’s make TSHIRTS! thanks sweet steph!! xoxo

  4. Cecilia Pérez

    WHY EVERYBODY EXCEPT ME HAVE THE BOOK!?!?
    I want it :((
    But I will have to wait until it’s sold here in Spain

    Sad kisses from Cecilia

    Reply
  5. Melissa

    hmmm … chocolate and caramel with a crazy surprise in the middle, like one of the piñata cakes I’ve seen recently. Yum. Ooh and coconut on top.

    Reply
  6. Wynne

    I love a good old red velvet with cream cheese frosting and possibly some chocolate glaze on top as well, mmmmm just thinking about it makes me hungry! I live in London, UK :)

    Reply
  7. Laura

    I’m loving all things Rose flavored right now :).

    Love from the USA <3!

    Reply
  8. Jen

    chocolate and meringue buttercream along with a layer of vanilla buttercream would definitely be a dream flavour :) thanks for sharing the recipe, can’t wait to try it! Jen in Vancouver Canada

    Reply
  9. chickie brewer

    The Raspberry Brownie cake looks and must taste soooo delicious!

    Reply
  10. Megan

    My dream cake is strawberry w/ chocolate icing… This cake looks amazing though and it might be my new dream cake lmao I can’t wait to make it!

    Megan in Norman, OK

    Reply
  11. Jenny

    Ummm all the cake flavor of the world are a dream to me! But I’m a sucker for anything involving s’mores.

    Reply
  12. Kristin Burnett Knight

    I dream of peach vanilla bean cake brushed with bourbon ginger syrup, topped with fluffy roasted peach frosting & bourbon cacao nib caramel corn! Oh, I reside in Florida, US.

    Reply
  13. Denise Plant

    With the onset of the holidays I’d say my dream cake flavor is egg nog! I live in the USA! California to be exact! Thanks for the tip on Instgram ;)

    Reply
  14. Sagrario Pérez

    Wow! That looks so yummy! I dream with a chocolate pepper cake with salted caramel buttercream and spiced rum syrup. Scrumptious! Oh! And I live in Sonora, México.

    Reply
  15. elizabeth

    Yumm. I would love to make a mango white chocolate cake with a rasberry frosting ;) I live in Perth australia

    Reply
  16. Zoë

    I’d love to have some kind of extravagant dark chocolate and peanut butter cake! Mmmmm I love cake

    Reply
  17. Felicity

    My absolute favourite cake flavour is elderflower and coconut, it’s a match made in heaven!

    Geelong, Australia

    Reply
  18. Evelyn

    My dream cake would be a bubblegum flavoured cake covered in different flavors of merigue buttercream to make every bite of cake a surprise! Would be amazing if the layers inside are filled with berries compote as well. Mm-hmm! Hopefully I’ll be able to bake that one day! Oh and I reside in Singapore, hello all the way from Asia :)

    Reply
  19. Eden

    I’m currently in Edmonton, Canada and my faaaavourite flavour is a rich chocolate cake with pumpkin icing and chocolate ganache! So good!

    Reply
  20. Anita

    I love all cakes! However, my Mum’s pavlova is truly a heavenly thing. It is light and airy on the inside and sweet and crunchy on the outside, then a delicious creamy and tangy topping of light-as-air whipped cream and fresh raspberries and passionfruit. I’m from Melbourne, Australia. Thanks for the chance to win this wonderful book.

    Reply
  21. Nicole

    A rose and chocolate ganache cake- perfumey and rich!!! Your cakes are an inspiration to novices like myself. I’m a South African who moved to Vancouver, Canada 7 weeks ago- this recipe book is on my wish list! Nom nom!

    Reply
  22. Efi

    Hello! I’m Efi from Athens, Greece. My dream cake flavor would be a combination of chocolate and orange, they are delicious together!

    Reply
    1. Lyndsay // Coco Cake Land

      Hi Efi! You won the draw for a copy of Lomelino’s Cakes! please send me an email to lyndsay (at) cococake (dot) com to claim your prize. Congratulations!

    2. Efi

      I never thought I’d win!! Thank you Coco Cake Land & thank you Linda Lomelino! I absolutely love both of your blogs!

  23. Simone Richards

    Dreamiest dream cake is something involving salted caramel, peanut and chocolate – topped with a big mountain of cream squirted from a can – love that stuff! I can see raspberry brownie cake becoming a firm fave too!

    Reply
  24. Simone Richards

    Oh and I’m from Canberra, Australia!

    Reply
  25. Shona

    I am dreaming about eating a slice of Turkish delight cake – chocolate cake with a rosewater frosting ! Yum !

    Reply
  26. Jessica

    oohh it would have to be a peanut butter BANANA & jelly layer cake with homemade strawberry jam + toasty ginger cookie crumbs thrown in the mix for good measure!

    Melbourne, Australia

    Reply
  27. Karen

    my dream cake would be a chocolate, banana, peanut butter cake with salted caramel thrown in there somewhere :)

    Reply
  28. shivesh bhatia

    Hi. I am from New Delhi, India. My dream cake would a banoffee cake! Two layers of flavorful banana cakes with fluffy caramel frosting and a beautiful caramel sauce!

    Reply
  29. Annoushka

    Greetings from India!
    My dream cake is just, eating dark chocolate mud cake batter dunked in buttery cookie crumbs, right off the spatula, preferably with some fluffy whipped cream and fresh tart berries. Aw yum :)

    Reply
  30. Rachel Peers

    Looks absolutely amazzzzzzing! Can’t wait to make this

    Reply
  31. Julie

    Hello from Pretoria, South Africa! This cake looks gorgeous, and I’m sure the rest of the cookbook is absolutely stunning – I’ve been a fan of “Call Me Cupcake” for a while now, and I agree with you that Linda really is incredibly talented :) I think when it comes to a dream cake flavour I would probably stick to simple flavours done well, so I’d choose really dark chocolate with a healthy drizzle of salted caramel.

    Reply
  32. Eva

    I love Linda’s work! I’m a sucker for chocolate & raspberry combos, so simple but so good! :) Yesterday I made a flourless chocolate cake & layered it with raspberries & a mascarpone frosting. On top I sprinkled mint chocolate. I have two pieces left for todays afternoon snack & can’t wait for this afternoon haha :)
    I live in Malmö, Sweden.

    Reply
  33. linda lomelino – http://cococakeland.com/ »mielkes sida :)

    […] loved doing this interview with my sweet online cake friend Linda Lomelino of the excruciatingly brilliant food blog Call Me Cupcake. You know when a photograph of a cake […]

    Reply
  34. Quela Gil

    Stunning cake!!
    How many grams are the sticks of butter that you use? thanks ;)

    Reply

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