Carli’s Cake

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This cake was made with more than just ingredients - it was made with love, hope and the wish to bring a smile to an amazing young woman recovering from brain surgery, hoping that each bite offers comfort and joy during her healing journey.

The richness of chocolate meets the bright tangy burst of raspberries all wrapped up in a luscious buttercream- a reminder that even when times may feel dark, sweetness and light still find their way in!

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Carli's Cake

Yield: 8

Author: Fida Milki

Ingredients

For the cake:

• 2 cups flour sifted
• 1 3/4 cups sugar
• 3/4 cup cocoa powder sifted
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 3/4 cup vegetable oil
• 3 eggs at room temperature
• 2 tsp vanilla extract
• 3/4 cups buttermilk
• 2 tbsp raspberry jam (optional)
• 2 cups fresh raspberries

For the buttercream:

• 1 cup unsalted butter softened at room temperature
• 4 cups powdered sugar sifted
• 2 tsp vanilla extract
• 3 tbsp milk

For the chocolate ganache:

• 1/2 cups heavy cream
• 1 cup bittersweet chocolate chips

Instructions

Make the cake:

1. Preheat the oven to 350 degrees F (180 C).
2. Grease two 9-inch pans with butter.
3. Mix the flour, sugar, cocoa powder, baking soda and salt in a bowl.
4. Mix the water with the oil and eggs in the bowl of a stand mixer. Whisk until well incorporated then add the vanilla.
5. Fold the dry ingredients mixture into the eggs mixture. Slowly add the buttermilk and keep folding until the mixture is smooth.
6. Divide the batter between the 2 prepared pans.
7. Bake in the heated oven for 30 minutes then remove from the oven and set aside to cool completely.

Prepare the buttercream:

1. Place the butter in the bowl of an electric mixer and whisk until light and fluffy (about 3 minutes).
2. Gradually mix in the sugar on low speed until fully combined.
3. Stir in the vanilla and the milk one spoon at a time until you get the desired consistency.

Make the ganache:

1. Bring the heavy cream to a gentle simmer in a saucepan on medium heat.
2. Pour over the chocolate chips and let sit for a minute.
3. Whisk well to get a shiny smooth ganache.

Bring it all together:

1. Remove the cakes from the pans.
2. Spread 1 tbsp raspberry jam if using over the surface of the first cake.
3. Top with half of the buttermilk cream then set the second cake over the cream.
4. Spread the second tbsp jam on the surface of the second cake then top with the chocolate ganache.
5. Spread the remaining buttercream on the surface and around the edges of the cake (or you can spare it for another use and just top the cake with the chocolate ganache like I did).
6. Garnish with the fresh raspberries.
7. Transfer the cake to the fridge to set.
8. Slice, serve and enjoy!