Chocolate Whipped Cream Raspberry Curd Ombre Petal Cake
Jump to Recipe

Chocolate Whipped Cream Raspberry Curd Ombre Petal Cake

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

This year is a very special Mother’s Day for my family. Not only are we celebrating our mom (who just happens to be the BEST mom), but we’re also celebrating my sister’s very first Mother’s Day! She’s actually been a mom for almost a year now, but since her little boys were born in June, this is her first Mother’s Day.

I feel so incredibly lucky to be able to call both my mom and my sister my best friends.

Family

Not only do we love hanging out together, but they’re always up for eating my crazy baking concoctions. Even those that may not look so beautiful (I swear they usually taste good… They just don’t always look great!). They’re also always incredibly encouraging to me and help me gain the confidence I need to be better in the kitchen.

While I obviously need to thank my mom for raising me and my sister in such a loving family (and for teaching us SO much about cooking and baking), I also want to thank my sister for bringing these two love bugs into the world:

Twins

Life has been about a billion times better since they came into our family. I mean, they’re also quite a bit of work, but I’m the lucky aunt who mostly gets to deal with the fun stuff! My sister puts in a whole lot of effort every single day (but I mean, look at those faces… totally worth it, right??).

Both my mom and my sister deserve to have the BEST Mother’s Day ever and to kick things off for them, I made them a cake! It’s chocolate because in my family, chocolate always wins. But there’s chocolate on the inside, too… In the form of chocolate whipped cream. Along with just a touch of raspberry curd and, of course, plenty of buttercream frosting.

I didn’t realize how extensive the ingredient list was or how many steps there were until I was writing the recipe out. It is quite a bit, but it can be done in steps. Also, aren’t moms worth it??

Let’s start with the cake! I used a chocolate cake recipe from Bon Appétit and it was pretty much fabulous! I’m not going to walk you through step by step (full recipe can be found below!), but will share a few highlights.

This batter is the stuff dreams are made of:

Chocolate Cake Batter

Do you own Wilton’s Bake Even Strips? Also the stuff dreams are made of. Cake baking dreams, obviously. But seriously, they ensure an evenly baked cake.

Baked Chocolate Cake

Ever since I made that lemon meringue pie for Easter, I am obsessed with all things meringue and curd. This was my first raspberry curd and I pretty much just winged it. I used frozen raspberries.

Frozen_Raspberries

Puréed them up and got rid of the seeds.

Raspberry_Puree

Beat together plenty of egg yolks.

Egg_Yolks_Beaten

And boiled them into a delicious curd.

Raspberry Puree

The other cake filling I made was chocolate whipped cream. How have I never made this stuff before?? How have I never even thought to make it?? I found this recipe on Food52 and it’s basically my new favorite thing in the whole entire world.

The ingredient list is the simplest thing in the world. Start with some good dark chocolate:

Ghirardelli Chocolate Bar

Pour boiling cream over it. And stir well.

Chocolate_Cream

Chill. And then whip accordingly.

Chocolate Whipped Cream

I’m honestly not even really a fan of whipped cream and omg I could eat this with a spoon.

This is obviously not my first rodeo with buttercream frosting. There’s not much in life I love more.

I keep it simple and basically just beat together butter, powdered sugar, vanilla, and a little bit of milk.

Buttercream Frosting

I was so psyched to use Wilton’s new Color Right system. These food colorings let you create pretty much ANY color in the world and get it right every single time.

Wilton Color Right Performance Color System

The handy dandy guide instructs you on how many drops to use of each color to get the perfect shade every time.

Wilton Color Right Performance Color System

I went with three different shades of pink. Of course. I divided the frosting into three portions and dyed each a different shade.

Pink Buttercream Frosting

This was totally a Wilton baking experience. I even got to use my Tilt N Turn Ultra Cake Turntable

Wilton Tilt and Turn Cake Stand

I put my first layer of cake down and spread raspberry curd and chocolate whipped cream over the top.

Chocolate Layer Cake with Raspberry Curd and Chocolate Whipped Cream

Then I topped it with the other layer cake.

Chocolate Layer Cake with Raspberry Curd and Chocolate Whipped Cream

I spread a super thin layer of the medium color frosting over the cake and got going on the petal design. As I began, I quickly realized I didn’t have the right size angled spatula… Mine was about 13” and I needed a 9” one. Because of this, I had to use a butter knife instead.

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

So, my petals didn’t come out quite the way I envisioned and are a bit more smooshed than they should be. I’ve since obtained a 9” angled spatula, which means I’ll be making another one of these petal cakes soon! Here is the Wilton tutorial I used to get the petal frosting look.

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

While the petal cake design isn’t 100% perfect, I still think my mom and sister will love it because it was made with love (and let’s face it, they know I’m not even close to perfect!).

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

Plus, the flavors were pretty much spot-on.

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

A LOT of chocolate and a little bit of raspberry. Does life get any better than that?

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

The cake was superbly moist and no, I don’t care if you don’t like that word. Because nobody has invented another word that adequately describes a moist cake, so I can’t be bothered to care. Come up with a word and I’ll gladly start using it.

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

I LOVED the colors of this petal cake and am really, really excited about the Color Right system. Literally, all I want to do is be in my kitchen, baking treats up in awesome colors. I have so many visions for this stuff!

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

My mom and sister are probably reading this post right now wondering why they didn’t actually get a slice of this cake. I’ve been just a little bit busy lately and baked the cake on one of my few free afternoons. Since the moms in my life weren’t around to share it with me, I allowed Chris a slice and then I wrapped it tightly and froze it.

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

I’m hoping it’s still delicious when I have everyone over for Mother’s Day this weekend.

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

 Happy Mother’s Day to the world’s best moms! I hope this year brings lots of cake and lots more love from family.

What are you doing to celebrate Mother’s Day?

5 from 2 votes
Chocolate Whipped Cream Raspberry Curd Ombre Petal Cake
A decadent chocolate cake with a layer of chocolate whipped cream and touch of raspberry curd, finished off with ombre buttercream in a petal pattern.
Course: Dessert
Servings: 1 cake
Author: We are not Martha
Ingredients
Chocolate Cake (from Bon Appétit):
  • 2 C unbleached all purpose flour
  • 1 3/4 C sugar
  • 3/4 C unsweetened cocoa powder
  • 2 t baking soda
  • 1/4 t salt
  • 1 C water
  • 3/4 C buttermilk
  • 3/4 C vegetable oil
  • 3 large eggs
Raspberry Curd:
  • 12 oz. fresh or frozen raspberries
  • 1/2 C granulated sugar
  • 2 T lemon juice
  • 2 T corn starch
  • 1/4 C water
  • 4 egg yolks
  • 2 T butter
Chocolate Whipped Cream (from Food52):
  • 4 oz bittersweet chocolate 60% cacao
  • 3/4 C heavy cream
  • Pinch salt
Vanilla Buttercream Frosting:
  • 3 sticks unsalted butter room temperature
  • 5 C powdered sugar
  • 1 1/2 t vanilla
  • 2-3 T milk
Instructions
Chocolate Cake (from Bon Appétit):
  1. Pre-heat oven to 350 degrees.
  2. Coat two 9-inch round cake pans with nonstick spray or Wilton's Bake Easy. Line the bottoms of pans with parchment paper rounds and spray them, as well.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Form a well in the center.
  4. In a separate medium-sized bowl, whisk together water, buttermilk, oil, and eggs.
  5. Pour wet ingredients into the well created in dry ingredients and whisk until just combined.
  6. Divide cake batter between two prepared pans.
  7. Bake cakes at 350 degrees for about 30 minutes, until tester or toothpick inserted into cake's center comes out clean.
  8. Cool cakes completely in pans on cooling racks.
Raspberry Curd:
  1. Place raspberries in a blender or food processor and process until liquid is formed.
  2. Put mixture in a sieve placed over a bowl and press with the back of a wooden spoon to push raspberry juice into a bowl. The seeds will be left behind.
  3. In a medium-sized saucepan add puréed raspberries, sugar, lemon juice, cornstarch, and water and whisk until well combined. Bring to a boil and continue stirring to thicken the mixture.
  4. Lightly beat egg yolks in a separate medium-sized bowl. Slowly pour about half of the raspberry mixture into the egg yolks and whisk to combine. Then, transfer the whole mixture back into the saucepan.
  5. Return to a boil and continue to cook for 1-2 minutes until mixture thickens and coats the back of a wooden spoon.
  6. Remove saucepan from heat and whisk in butter.
  7. Pour into a bowl or mason jar and refrigerate until chilled.
Chocolate Whipped Cream (from Food52):
  1. Place chocolate in a medium-sized bowl.
  2. In a large heavy saucepan, bring cream to a gentle boil and pour over the chocolate.
  3. Let mixture stand for about 30 seconds, before stirring well.
  4. Let mixture stand for about 15 minutes so that all chocolate is melted and then stir until the mixture is well combined.
  5. Let cool and add pinch of salt.
  6. Cover bowl and refrigerate for at least 4 hours, or until completely chilled.
  7. When mixture is cooled and you're ready to use, whip the cream in a stand mixer or in a bowl with a hand mixer, until it lightens up and can hold a shape.
  8. Refrigerate until ready to use.
Vanilla Buttercream Frosting:
  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter until pale in color.
  2. With the mixer remaining on low speed, add about a third of the powdered sugar and mix until incorporated.
  3. Continue with remaining sugar, about a cup at a time, mixing to incorporate each time.
  4. Add vanilla. Mix in milk 1 T at a time, until desired consistency is reached.
  5. Divide frosting into three bowls and color each a different shade of pink (or whatever color you choose). Make a little extra of the medium shade for the cake's base frosting layer.
  6. Assembly:
  7. Place first layer on cake stand on cardboard round for easy lifting.
  8. Smooth a layer of raspberry curd over the top, followed by a layer of chocolate whipped cream.
  9. Top with second cake round.
  10. Frost the cake with a thin, smooth layer of the medium shade frosting.
  11. Starting at the bottom of the cake, using the darkest shade, pipe two dots slightly larger than the width of a 9 inch angled spatula. With the tip of the spatula, press down firmly into one of the dots and smear the frosting to the right. Repeat with the second dot.
  12. Pipe two more dots at the end of the first smears and smear these dots as well.
  13. Continue, all the way around the cake. When you get to the last dot in a row, smear it as far as possible without disturbing the next dot. Pull the spatula away from the cake and, using the tip, manipulate the frosting into any spaces around original dot.
  14. Once the first rows are completed, repeat with the medium pink color, followed by the darkest pink color. Continue all the way up the cake.
  15. Once you get to the top of the cake, pipe and smear dots in a circle around the edge, continuing as you move into the center of the cake.

 

Full disclosure: This post was written as part of my partnership with Wilton, but as always all opinions are my own. I think you know by now that I am a huge Wilton fan!!

Chocolate Whipped Cream Raspberry Curd Petal Cake | wearenotmartha.com

24 Responses to "Chocolate Whipped Cream Raspberry Curd Ombre Petal Cake"

  1. This cake looks INCREDIBLE Sues! I love it! That chocolate cake, whipped cream, raspberry curd and those cute petals – its amazing!!! And your nephews are the cutest!

  2. Odetta says:

    Beautiful cake and family! I love the colors.

  3. Melissa says:

    If I was left alone with this cake, there’s a good chance I would eat the whole thing. I’m drooling.

  4. Katie Weathers says:

    This looks perfectly amazing! Well deserved for one of the best moms I know 😉 How much for you to make one for me?

  5. Juliana says:

    OMG! This is such a beautiful cake…so nicely decorated…gorgeous, gorgeous and gorgeous!
    Have a wonderful rest of the week Sues 🙂

  6. Rachel says:

    this is absolutely gorgeous! looks like pink clouds 🙂 also I’ve never made a curd before, but now you have inspired me! and yes – your nephews could not be any cuter!! I can’t wait to be an aunt someday!

  7. Danielle says:

    Your cake turned out so cute! Chocolate + raspberry = perfection. Not to mention, the pink ombre is so bright & fun!!

  8. Sharon Anderson says:

    Beautiful job, Sues..I’m so proud to be recognized in this way. You are one very special daughter, sister and friend. I love you 🙂

  9. Elena Shetty says:

    I love your cake so much dear. This is perfect for Mother’s Day this year. Thanks for sharing your recipe and your story!

  10. Oh my gosh your nephews are ADORABLE!! And what a perfect cake to celebrate Mother’s Day!

  11. Pam says:

    What a beauty! It looks delicious too.

  12. OMG this cake is so pretty, I am such a sucker for pink, I wear almost only pink lipstick, love pink anything and everything, and a pink chocolate cake is on top of my favorite things!

  13. Love the raspberry and chocolate combo and what amazing colours!

  14. I love the piping on the cake, and the twins are too cute 🙂

  15. That cake looks amazing and so pretty. And the chocolate whipped cream is something I need to get on fast!

    Happy Mother’s Day to your mom and sister. Those boys… omg they get cuter by the day!

  16. Joanne says:

    Happy mother’s day to your mom and sister! This cake is absolutely a MASTERPIECE. I’m sure they’ll be thrilled to dig in!

  17. I love the picture of the 3 of you. The babies are BEYOND cute. And this cake is exceptional—-both visually and I am SO sure taste wise. First Mom’s Day pretty important!

  18. Mary says:

    Wow, that’s a serious recipe. Happy Mother’s Day!! There’s nothing like cooking with family, especially a new recipe, it becomes an adventure.

  19. Aaw hope you mom and sister had a wonderful Mother’s Day! Love the pretty colors! So so special and the chocolate and raspberry curd sound amazing!

  20. What a sweet cake to make for your mother and sister, hope your mother’s day was great 🙂

  21. Victoria says:

    This looks so pretty, and I bet it was delicious! I love the ombre look on the exterior, and the pink is so perfect for Mother’s Day 🙂

  22. Such a bright and cheerful cake to serve for Mother’s Day. I hope you all had a lovely day!

  23. Girl how did I miss this post?!! This is such a stunning ombre cake!! Beautiful!

Leave a Reply

Your email address will not be published. Required fields are marked *