If you haven’t checked out the amazing cakes made by the talented Baking with Blondie, you are missing out! Mandy, is a talented and creative baker, photographer, cake-lover and recipe-developer behind all things “Baking with Blondie”. Visit her instagram at @bakingwithblondie to see the goodness for yourself.
Mandy joined us at our Grayson Ridge community model home located in Syracuse, UT. She presented four unique cake ideas to try out this Valentine’s Day! She showed us around the kitchen sharing her tips and tricks to creating our very own delicious and beautiful masterpieces like the one pictured below– her Dark Chocolate Raspberry Cake! For the full recipe with directions, click here to visit her website.
Just like Baking with Blondie has her expertise, so do we. We take pride in the custom and unique houses we bring the the Davis County market. The Grayson Ridge community offers homes with large floor plans and a standard 3-car garage to store your boat or extra gear conveniently. Not only that, but this community is just a short walk away from Buffalo Point Elementary and a five-minute drive from the shopping and dining of downtown Syracuse. For the golfer, Glen Eagle golf course is just across the street from the entrance to this community.
Visit our Grayson Ridge community open house this weekend from 10AM-2PM and walk through the Arches or Bryce floor plans, both newly built and move-in ready! We look forward to meeting you and help you transition into your new home. For more information on this community click here or give us a call today 801-708-7789.
Grayson Ridge – 2021 S. Doral Drive, Syracuse, UT
DARK CHOCOLATE RASPBERRY CAKE
Author: Mandy | Baking with Blondie
INGREDIENTS:
Dark Chocolate Raspberry Cake
- ⅓ Cup Vegetable Oil
- 1 Tablespoon Vanilla
- 2 Tablespoons Raspberry Emulsion
- ½ Cup Sour Cream (room temp)
- 1 Cup Buttermilk (room temp)
- 3 Eggs + 1 Egg White (room temp)
- ¼ Cup Dark Chocolate Cocoa
- ¼ Cup All-Purpose Flour, Sifted
- Dark Chocolate Cake Mix (Duncan Hines), Sifted
- Raspberry Jam Filling
- 12oz frozen raspberries, thawed (or fresh)
- ¼ Cup + 1 Tablespoon Sugar
- 1½ Tablespoon Lemon Juice
- 1 Tablespoon Cornstarch + 1 Tablespoon water for slurry
Raspberry Buttercream
- 3 Sticks (1½ Cup) Unsalted Butter
- Pinch of Salt
- 1 Tablespoon Vanilla
- 2 Tablespoons Raspberry Emulsion
- ¼ Cup Heavy Cream
- 6-7 Cups Powdered Sugar, Sifted
- 1 drop “base red” Wilton coloring gel
- Thick Chocolate Ganache
- 3 Cups Van Leer Dark Chocolate Melts
- 1 Cup Heavy Cream
Garnishes
- Fresh Raspberries
- Chocolate Shavings
