Chocolate Rum Raisin Cake

 
Chocolate rum raisin cake requested by a family friend! This contains 3 layers of my usual black magic chocolate, with rum raisin frosting in between, and covered by a silky decadent swiss meringue chocolate buttercream. I ended up with quite a lot of extra chocolate frosting so feel free to make 1/2 or 2/3 the portion. Make sure you make the rum raisin soak the night before 😀 and feel free to brush each layer with extra rum as well for the extra kick. 
 
Chocolate Rum Raisin Cake (version 2)
Makes 1 7-inch layer cake
Black Magic Chocolate Cake adapted from Hershey’s Kitchen

 

1-3/4 (224g) cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 1/3 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
1 cup strong black coffee
2 eggs
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum Raisin (prepare the night before)

90g raisins
1/2 cup rum (or enough to cover the raisins)


Vanilla Swiss Meringue Buttercream

3 large (165 grams) egg whites
1 cups (200 grams) granulated sugar
170 grams unsalted butter, slightly softened
1 tsp vanilla extract
1/4 tsp salt

Chocolate Swiss Meringue Buttercream from Handle the Heat

2/3 cup (133 grams) granulated sugar
4 large egg whites
1/4 teaspoon salt
3 sticks (340 grams) unsalted butter
12 oz (340 grams) semisweet chocolate, melted and cooled slightly
1 teaspoon vanilla extract

To make Black Magic chocolate cake

 

Heat oven to 350°F. Grease and flour three 7-inch round baking pans.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.

Bake 50 to 55 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely.

To make Vanilla Swiss Meringue Buttercream

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.

Set aside 1/2 of the buttercream for the rum raisin filling. Set aside 1/2 of the buttercream for the decorations on top (it will be colored pink, purple and orange) and the piped letters. 

To Make Chocolate Swiss Meringue Buttercream

Similar method as above! In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.

Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.

To make Rum Raisin Filling

The day before, soak the 90g raisins with rum overnight in the fridge. Take 1/2 of the vanilla swiss meringue buttercream and mix in the soaked raisins. Adjust the amount of rum based on the consistency of the buttercream. 

To assemble

Place first first layer on cake board, and fill the top with half of the rum raisin filling. Place a second cake layer on top and fill with the other half of the rum raisin filling. Place the third cake layer on top. Crumb coat the entire cake with chocolate swiss meringue buttercream, and refridgerate. When firm, frost the entire cake with chocolate buttercream. Use open star tips to pipe on designs on the cake. Use a round Wilton tip (size 2 or 3 willl work well) to pipe on letters. 

 

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