This amazing chocolate cake is filled with a raspberry mousse and covered in a French meringue frosting…
I like to decorate this cake with swirls and pearls for a vintage look, hence the name.
Here is the recipe, enjoy!
Vintage Chocolate Cake:
- 1 1/4 cup (275 g) regular sugar
- 1 1/2 cup (180 g) all-purpose flour
- 1/2 cup (60 g) unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup (75 ml) flavorless oil
- 2/3 cup (140 ml) heavy cream
- 1/2 cup (125 ml) strong coffee or espresso
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
Preheat the oven to 350 ˚F (180 ˚C).
Put the flour, salt, baking powder and baking soda into a bowl and stir to combine.
Bring out the cocoa powder, cream and sugar.
The eggs must be at room temperature.
Use a flavorless oil for this cake.
Make the strong coffee or espresso and leave to cool.
Put the flour mixture, sugar and cocoa powder into a mixing bowl.
Crack the eggs into a separate bowl and whisk lightly.
Pour the whisked eggs and cream into the mixing bowl with the dry ingredients.
Beat for no longer than 2 minutes.
Add the vanilla extract.
Use two 8-inch (20 cm) baking pans.
Bake in the preheated oven for about 20-30 minutes.
Leave to cool completely before dividing them in two horizontally.
I usually put the cakes in the freezer for a while to firm up before dividing, but you don’t have to do that if you’re using them as they are.
These cakes are fab with some chocolate frosting and come fresh berries on top…
I divided both cakes in two horizontally and filled them with a raspberry cream:
Raspberry cream filling:
- 1 2/3 cups (400 ml) heavy cream
- 3 1/2 oz. (100 g) fresh raspberries
- sugar, to taste
Crush the raspberries with a fork.
Whisk the cream with a little sugar until soft peaks form, then fold in the raspberries.
Place one of the cakes onto a cake stand or plate.
Spread a layer of the raspberry cream over the cake, place another cake on top and repeat the process until you’re left with a four-layer cake.
Place in the freezer for about an hour.
While the cake is in the freezer, make the French vanilla bean frosting.
French Vanilla Bean Frosting:
- 7 egg whites
- 2 1/2 cups (550 g) regular sugar
- 1 vanilla bean, split in half lengthways and seeds scraped out
- pink food coloring (optional)
Put all the ingredients into a heatproof bowl. You’ll also need a whisk and a saucepan of simmering water.
Place the bowl over the simmering water, the base of the bowl should not touch the water.
Start whisking by hand.
You may want to ask your husband to help you here, or bring out the electric hand whisk…
After a few minutes the mixture should be quite fluffy.
When the sugar has dissolved, after about 7 minutes, the mixture is ready to be transferred to a mixing bowl.
Whisk until the outside of the bowl no longer is warm to the touch.
The result is a thick and fluffy meringue frosting…
A luscious, silky frosting, perfect for this cake…
Add a drop or two of food coloring if you wish, I used the “Rose” food coloring from Squire Kicthen.
Cover the top and sides of the cake with this French vanilla bean frosting.
I use a palette knife for this.
Use the palette knife to make swirly circles on top of the cake.
Sprinkle over some sugar pearls to acheive that “vintage look”.
I love pearls!
And there you have it – a luscious vintage looking cake.
Can I tempt you with a slice?
This is simply delicious…
I hope you are inspired to try making this cake.
I wish you all a wonderful day.
Hugs from me to you.