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Week 71: Jeremiah's $750 Dream Wedding Cake

Today, I decided to recreate Jeremiah’s viral chocolate cake with raspberry coulis from the popular show, The Summer I Turned Pretty.

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Although the cake is sold for $750 at the show, it’s a lot easier and cheaper than you would expect. I’m not sure why Belly didn’t just make it herself!  

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The cake is made up of three components: chocolate cake, chocolate ganache, raspberry coulis, and a chocolate mirror glaze.

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I’m not a very big fan of raspberry, but I was converted after trying this cake. Jeremiah was on to something when he was willing to pay $750 for this cake; it’s so decadent!

RECIPE:


INGREDIENTS:

Cake:

  • 1 cup all-purpose flour

  • 1 1/4 cup granulated sugar

  • 3/4 cup cocoa powder

  • 3/4 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3/4 teaspoon espresso powder

  • 1/2 cup whole milk

  • 1/4 cup vegetable oil

  • 1 egg

  • 1/3 cup boiling water

Raspberry Coulis

  • 1/2 cup granulated sugar

  • 1/4 cup water

  • 12 oz. frozen raspberries, thawed

Ganache:

  • 8 oz. melting chocolate wafers

  • 1 cup heavy whipping cream

Mirror Glaze:

  • 2 tablespoons unflavored gelatin powder

  • 3/4 cup water

  • 1 1/4 cup granulated sugar

  • 1 cup cocoa powder

  • 3/4 cup heavy whipping cream

  • Raspberries, to decorate if desired

STEPS:

  1. Preheat your oven to 350 degrees F, and line two 8-inch cake pans with parchment paper.

  2. In a bowl, mix the flour, sugar, baking soda, baking powder, espresso powder, and cocoa powder. Add in the wet ingredients: milk, oil, egg, and boiling water. Mix to combine and pour the batter into your prepared pans.

  3. Bake the cakes for 30 minutes and set aside to cool to room temperature.

  4. While the cakes are cooling, start assembling the other components. To make the raspberry coulis, microwave sugar and water for two minutes until the sugar is dissolved. Add the sugar/water mixture to a blender and blend with the thawed raspberries. Using a fine mesh sieve, separate the seeds from the coulis into a bowl and set aside.

  5. To make the ganache, heat the heavy whipping cream over medium heat in a saucepan until it comes to a very light boil. Put your chocolate in a bowl and slowly whisk in the heavy cream in small increments. Allow the ganache to cool to room temperature.

  6. For the mirror glaze, start by allowing the gelatin to hydrate by mixing it with ice water. Next, put the sugar, cocoa powder, and water in a saucepan. Let the mixture come to a boil before gradually adding the heavy whipping cream. Let it come to a boil again before taking it off the heat. Mix the hydrated gelatin with the chocolate mixture slowly and let the glaze come to room temperature.

  7. To assemble, start by adding a thick layer of ganache over the first cake. With a spoon, create a well in the center of the ganache so you can fill it in with the raspberry coulis. Once topped with coulis, add your second cake layer and follow with a crumb coat of the remaining ganache. Let the cake chill in the freezer for 10 minutes.

  8. Once the cake has cooled, pour the mirror glaze over it and decorate with raspberries.

Enjoy!


The Bored Baker 👩🏽‍🍳

 
 
 
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