Raspberry-Blood Chocolate Cakes Recipe

Ingredients

• 140 g all-purpose flour
• 45 g unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 160 g granulated sugar
• 2 large eggs
• 120 ml neutral oil
• 1 teaspoon vanilla extract
• 140 ml buttermilk
• 100 ml hot coffee
• 220 g frozen raspberries
• 65 g granulated sugar, for the filling
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 120 g dark chocolate, chopped
• 120 ml heavy cream

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Grease eight wells of a large muffin pan and line the bases with small rounds of baking paper.

2. 2

   Whisk the flour, cocoa, baking powder, baking soda, salt, and 160 g sugar in a large bowl.

3. 3

   Whisk the eggs, oil, vanilla, and buttermilk in a second bowl. Add the wet mixture to the dry ingredients, then whisk in the hot coffee to make a thin batter.

4. 4

   Divide the batter among the prepared wells and bake for 19 to 22 minutes, until the cakes spring back when lightly pressed. Cool for 10 minutes, turn out, and cool completely.

5. 5

   Simmer the raspberries, 65 g sugar, and lemon juice for 6 minutes. Mash the fruit, then stir together the cornstarch and cold water and add it to the pan. Simmer for 1 minute until glossy and thickened. Strain out the seeds and cool.

6. 6

   Cut a cavity from the bottom of each cake without piercing the top. Pipe or spoon in raspberry filling, then seal each opening with a trimmed piece of cake.

7. 7

   Put the chopped chocolate in a bowl. Heat the cream until steaming, pour it over the chocolate, and stir smooth after 2 minutes. Coat the tops of the cakes with ganache.

8. 8

   Serve each cake upright. The raspberry filling will spill like edible blood when the cake is cut.