Raspberry/Chocolate Cake

A quick photo of yesterday’s lunch. Delicious baguette sandwiches and a chocolate/raspberry cake. Note to self: find a set of matte gold flatware.

{ 16 comments… read them below or add one }

maddie September 28, 2012 at 12:02 pm

your creations never seize to amaze me!

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matchboxkitchen October 19, 2012 at 2:24 pm

You are too sweet, thank you!

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Rachel September 28, 2012 at 6:41 pm

Please tell me there is going to be a recipe for this somewhere, sometime…!

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matchboxkitchen October 19, 2012 at 2:30 pm

I’m not planning on doing a full post about it but here are some quick directions:

It was a simple chocolate cake (use your favorite recipe) and vanilla swiss meringue buttercream (tutorial by sweetapolita: http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/). For the topping I did a version of the momofuku milk crumbs: http://projects.washingtonpost.com/recipes/2012/06/27/lemon-berry-crunch-cake/

Between each layer of cake I put a bit of buttercream and then spread a heaping of crumbs. For the swirled colored frosting I used some extra powdered freeze dried raspberries from the crumbs and mixed it in with the buttercream.

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la domestique September 28, 2012 at 10:27 pm

What a wonderful lunch!

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matchboxkitchen October 19, 2012 at 2:33 pm

It was great! My friend Laura always makes delicious baguette sandwiches and we got to eat on her beautiful deck overlooking los angeles!

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dervla @ The Curator September 29, 2012 at 5:08 am

need. the. recipe! Looks amazing.

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matchboxkitchen October 19, 2012 at 2:30 pm

I’m not planning on doing a full post about it but here are some quick directions:

It was a simple chocolate cake (use your favorite recipe) and vanilla swiss meringue buttercream (tutorial by sweetapolita: http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/). For the topping I did a version of the momofuku milk crumbs: http://projects.washingtonpost.com/recipes/2012/06/27/lemon-berry-crunch-cake/

Between each layer of cake I put a bit of buttercream and then spread a heaping of crumbs. For the swirled colored frosting I used some extra powdered freeze dried raspberries from the crumbs and mixed it in with the buttercream.

Reply

Jenny @ BAKE October 1, 2012 at 2:30 pm

this cake is stunning! I love the marbled icing!

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matchboxkitchen October 19, 2012 at 2:31 pm

Thank you! I have a tendency to over smooth out my frosting and was afraid I’d take the swirled look, but I quite like how it came out :)

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Jennifer Young October 2, 2012 at 10:43 pm

i’m thinking i want to celebrate my half birthday so i can order a cake from you! haha
this looks so lovely, sara.
J.

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matchboxkitchen October 19, 2012 at 2:30 pm

I would be honored to make you a cake, Jennifer!

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Vinita October 3, 2012 at 11:40 am

Yum squared and cubed! :) What a treat to return to! Glad you had a wonderful lunch.

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matchboxkitchen October 19, 2012 at 2:31 pm

Thank you!

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Ana October 9, 2012 at 10:54 pm

Delicious baguette sandwiches AND a chocolate/raspberry cake??? I could have that for lunch everyday for the rest of the month! Forget that, I could have it everyday for the rest of the year!

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matchboxkitchen October 19, 2012 at 2:32 pm

Me too, throw in some pickles and I’m good. (I LOVE pickles.)

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