Burnt Honey, Chocolate, Raspberry Cake

Steps

Vanilla Cake

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease and line three 8-inch round cake pans with parchment paper.

2. 2

   Whisk together the flour, baking powder, and salt in a medium bowl. Set the dry ingredients aside.

3. 3

   Beat the softened butter, sugar, and scraped vanilla bean seeds in a stand mixer fitted with the paddle attachment until very pale and fluffy, about 3 to 5 minutes.

   Start 5-minute timer
4. 4

   Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.

5. 5

   Add the dry ingredients in three additions, alternating with the milk in two additions. Mix only until the batter is smooth; do not overmix.

6. 6

   Divide the batter evenly among the prepared pans and smooth the tops. Bake for about 22 to 28 minutes, until the centers spring back and a toothpick inserted in the middle comes out clean.

   Start 28-minute timer
7. 7

   Cool the cakes in their pans for 10 minutes. Turn them out onto a rack, remove the parchment, and cool completely before assembling.

   Start 10-minute timer

Raspberry Compote

8. 8

   Place the raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring and crushing some of the berries, until the fruit breaks down and the mixture thickens to a spoonable compote, about 8 to 12 minutes.

   Start 12-minute timer
9. 9

   Transfer the raspberry compote to a bowl and cool completely. Chill it if necessary so it is no longer warm when spread on the cake.

Malted Chocolate Ganache

10. 10

    Place the chopped chocolate and malted milk powder in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate.

11. 11

    Let the cream stand for 2 minutes, then whisk from the center outward until the ganache is glossy and completely smooth. Cool until thick enough to spread.

    Start 2-minute timer

Burnt Honey Vanilla Buttercream

12. 12

    For the burnt honey, place the honey in a small saucepan over medium heat. Cook without stirring until it darkens to a deep amber color and smells intensely caramelized, watching closely so it does not scorch.

13. 13

    Remove the burnt honey from the heat and let it cool until warm rather than hot. If it has become very thick, stir in a small amount of the heavy cream.

14. 14

    Beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, then beat in the cooled burnt honey, vanilla extract, and salt.

15. 15

    Add the remaining heavy cream a little at a time until the buttercream is smooth, fluffy, and spreadable. Beat for several minutes to lighten it.

Assembly

16. 16

    Level the cooled cake layers if needed. Place one layer on a cake board or serving plate and spread with an even layer of malted chocolate ganache.

17. 17

    Add a second cake layer. Pipe or spread a buttercream border around its edge, then fill the center with the raspberry compote so the filling remains contained.

18. 18

    Top with the final cake layer, place it upside down for a level surface, and apply a thin crumb coat of buttercream over the top and sides. Chill until firm, about 20 to 30 minutes.

    Start 30-minute timer
19. 19

    Cover the cake with the remaining burnt honey vanilla buttercream and smooth or decorate as desired. Garnish with raspberries or a drizzle of honey if desired.

20. 20

    Chill the assembled cake until the layers and fillings are firm. Bring it toward room temperature before serving so the buttercream and ganache soften.