Say Happy Birthday To Harry!
Ingredients
4
ounces
unsweetened chocolate
chopped
1/4
cup
cocoa
3/4
boiling water
3/4
cup
full fat sour cream
1
tbsp
vanilla extract
2
cups
all purpose flour
3/4
tsp
baking soda
1
tsp
fine sea salt
1/2
cup
unsalted butter
1
cup
light-brown sugar
3.4
cup
granulated sugar
1/2
cup
canola oil
3
egg yolks
3
eggs
For the buttercream
6
egg whites
1 1/4
cups
sugar
1/4
cream of tartar
2
cups
unsalted butter
cut into cubes
1/8
tsp
fine sea salt
4
cups
raspberries
deseeded and pureed.
Optional
Green frosting
Instructions
For the buttercream
Whisk the egg white, sugar and cream of tartar together.
Hold the mixture over a saucepan of simmering water and continue whisking until the mixture becomes hot.
Remove the bowl from over the heat and continue whipping for four minutes until it begins to form stiff peaks.
Continue gently whisking for two minutes until the mixing bowl cools.
Then, turn the mixer up to high speed and fold the butter in, cube by cube.
Blend in the vanilla, salt and pureed raspberries.
Cover with a plastic wrap; the cream will last for two days in a fridge.
For the cake
Preheat an oven to 350F.
Combine the chocolate and cocoa and pour the boiling water over it.
After a minute, whisk the two together.
Add the sour cream and vanilla and set aside.
Combine the flour, baking soda and salt.
Cream the butter and sugar together with a high speed whisk.
Turn the whisk down to low speed and add the oil.
Turn it up to medium high and beat for three minutes and then add the eggs.
Turn the mixer down to low speed and add the flour and chocolate mixture to this bowl.
Divide the batter equally into three shallow cake pans.
Bake in the oven for 22 to 25 minutes.
Take the cakes out and allow them to cool.
Lay one of the cakes on a cake plate and frost the top of it with the raspberry buttercream.
Add the next cake over this and add another layer of butter cream.
Add the next cake and cover the whole stack of cakes with the buttercream.