Chocolate cake

My friend Karyn is getting married next summer, and in addition to being a bridesmaid, I also jumped at the opportunity to supply the cake.

On a recent trip down to visit her, we took our first stab at trying to figure out what she wants. We made Ina Garten's chocolate cake, chocolate butter cream and a peanut butter mousse to fill it.

Today I put together my second attempt for a colleague's birthday in the office. I tried a simple raspberry creme for the filling and a fudgy frosting I found at Serious Eats.

The filling is so simple: make a raspberry puree, and fold it gently into some whipped cream, then chill.

The icing, I definitely won't be using again. It was so sticky and thick and hard to spread on the cake. It was especially a challenge with the raspberry filling.

Mostly, I ended up icing the top cake and letting the rest sort of swirl down the sides. Let's call it an artistic effect.

I love the raspberry creme as a filling. And I think it will be awesome to go as a cupcake filler too!