Burnt Honey, Chocolate, Raspberry Cake

Ingredients

• 2.5 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp fine salt
• 1 cup unsalted butter (softened)
• 1.5 cup granulated sugar
• 4 large eggs (at room temperature)
• 1 vanilla bean (seeds scraped from the pod)
• 1 cup whole milk (at room temperature)
• 1 cup heavy cream (for the ganache)
• 8 oz semisweet chocolate (finely chopped)
• 2 tbsp malted milk powder (for the ganache)
• 12 oz fresh raspberries (plus extra for garnish if desired)
• 0.5 cup granulated sugar (for the raspberry compote)
• 1 tbsp lemon juice (for the raspberry compote)
• 1.5 cup unsalted butter (for the buttercream, softened)
• 4 cup powdered sugar (sifted)
• 0.5 cup honey (for the burnt honey buttercream)
• 2 tsp vanilla extract (for the buttercream)
• 2 tbsp heavy cream (as needed to loosen the buttercream)
• 0.25 tsp fine salt (for the buttercream)

Steps

1. 1

   Preheat the oven to 350°F (175°C). 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.

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.

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.

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.

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.

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.

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.

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.

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.

Notes

The supplied page excerpt contains the cake concept and component names but not the author's actual ingredient quantities or instructions. The quantities and method above are a clearly labeled reconstruction based on the described components, not a faithful transcription of the inaccessible paid recipe. Keep the assembled cake chilled for transport; serve slightly softened.

Nutrition per serving

• dessert
• cake
• layer cake
• baked
• chocolate
• raspberry
• vanilla
• honey