Chocolate Raspberry Rose Cake

🧂 Ingredients

• 22 graham crackers

  (see note)
• 300 g raspberries

  plus more to garnish
• 1/4 cup granulated sugar
• 1.5 tsp rose water

  (optional, but you'll have to rename the cake...)
• 500 ml whipping cream
• 1/4 tsp cream of tartar

  (optional)
• 1.25 cups powdered sugar

  sifted
• 7 tbsp cocoa powder

  sifted
• 1 tsp vanilla extract

Instructions

• 1 Combine the raspberries and granulated sugar in small pot over low heat. Crush
  the berries with a potato masher or large spoon. Stir the mixture and continue
  to break down the fruit while bringing the mixture to a gentle simmer; about 4-5
  minutes. Remove from heat and refrigerate until well-cooled.
• 2 (OPTIONAL - feel free to omit this step if you like a lot of raspberry seeds).
  Pass the raspberry puree through a food mills or coarse strainer to remove some
  or all of the seeds. Try to reserve as much juice and pulp as possible, then set
  aside.
• 3 Beat the whipping cream and cream of tartar in a large, non-reactive (and
  preferably chilled) bowl until set, but before it starts to form stiff peaks.
  Separate out 1/2 cup of the whipped cream and set it aside to mix with the
  raspberries. Add the vanilla, cocoa powder, and powdered sugar to the remaining
  cream and continue to mix/whip until stiff peaks form.
• 4 Combine the reserved 1/2 cup of whipped cream with the raspberry puree and set
  aside in the fridge. This raspberry cream mixture should be thinner and runnier
  than the chocolate cream.
• 5 Put a dollop of chocolate cream down on a medium size baking tray or cutting
  board (something you can fit in your fridge). Lay 4 whole (or 8 half) graham
  crackers edge-to-edge out on the cream, using it like mortar to keep them in
  place. You can lay the crackers down in any shape you like, but I like to work
  with a loaf-shaped rectangle. Spread about 1/3 of the chocolate cream evenly
  over the crackers. Add another layer of crackers, then a little under half of
  the raspberry cream. Repeat the process (crackers, chocolate, crackers,
  raspberry), then top off with the final layer of crackers. Break the two
  remaining graham wafers into quarters and place them along the outside edges of
  the cake to help hold in the filling, then use the remaining chocolate cream to
  cover the top of the cake and to thinly cover the sides (if your raspberry cream
  is particularly runny, you might want to add the side pieces after the first two
  layers in order to help keep the filling from spilling out on you). Drizzle the
  last little bits of raspberry cream over the top for a pop of colour.
• 6 If you like, you can use a fork or decorating tool to draw designs in the
  chocolate cream. Carefully cover the cake with plastic wrap (use a few
  toothpicks to hold it up off of the surface) and refrigerate for 12 hours or
  more. Serve cold and garnished with fresh raspberries.

Nutrition Info