Tulip & Lily: Buttermilk Chocolate Cake with Raspberries

Hello everybody,

you may have already noticed, that I really like to bake cake (proof here and here) and although I am more often than not happy with the baked result, I honestly think that this buttermilk chocolate cake is one of the prettiest cakes I've made so far... ;) This beauty will take you some time though, as it includes 90 minutes of baking and about 2 1/2 hours of cooling time. However, it's definitely worth the effort because the cake does not only look lovely but tastes really good as well.

What you'll need

For the cake

220 g butter and a bit for greasing the spring-form pan
150 g brown sugar
2 tbsp. vanilla sugar
2 eggs
3 tbsp. of red food dye
300 g spelt flour
2 tbsp. baking powder
40 g cocoa powder
1 pinch of salt
180 ml butter milk
200 g raspberries (I used frozen ones, although think that fresh ones would actually be better. But it wasn't the season and I didn't want to buy raspberries from too far away.)

For the frosting

150 g white chocolate coating
250 g cream cheese
2 tbsp. food dye

How it works

If you use frozen raspberries defrost them (in a sieve so that the water can drip off).
Preheat the oven to 160°C. Cream the butter, the sugar and the vanilla sugar for about five minutes. Add the eggs, then the food dye and afterwards the butter and the baking powder. Finally add the cocoa powder and the salt and mix well.

Add the butter milk and whip until you get a soft batter. Pour it into a greased spring-form pan and bake for about 75 to 90 minutes. Take out the cake and let it cool for 30 minutes. Then separate the cake from the pan and let it cool completely for about two hours.

For the frosting melt the chocolate coating in a pot over boiling water. Allow it to cool a bit. Batter the cream cheese together with the food dye until it is creamy. Stir in the chocolate and put the mixture in the freezer for about 20 minutes to firm up.