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!)
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.
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.
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
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
- Preheat the oven to 350 degrees
- Butter and flour three 7-inch cake pans. Line with parchment paper circles.
- 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.
- Beat the light brown sugar, granulated sugar and eggs until light and airy, about 3 minutes.
- Mix the flour, cocoa powder and baking powder in a separate bowl.
- 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.
- Bake the layers for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Make the meringue buttercream
- 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.
- 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.
- Add the butter a little at a time. After all the butter has been incorporated, beat for another 3-5 minutes.
- Purée the raspberries in a blender. Press the purée through a fine mesh to remove the seeds.
- Mix the purée with the buttercream, beating until smooth. Add a tiny amount of gel colour to make it more pink.
Make the glaze
- Break the chocolate into pieces and dice the butter.
- 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.
- Once you’ve frosted and filled the cake, add the glaze on top and garnish with the remaining raspberries.