chocolate raspberry cake
This chocolate raspberry cake is my favorite chocolate cake, it is insanely moist and so chocolatey. The filling is a combination of a layer of chocolate ganache and homemade raspberry filling
Ingredients :
Raspberry Cream Filling:
- 1 – 8- ounce pkg. Cream Cheese softened
- 1 1/2 cups Powdered Sugar
- 1 cup Heavy Cream
- 12 ounces Fresh Raspberries reserve 6 ounces for the top of the cake
- 1/4 cup Seedless Raspberry Jam optional
Chocolate Buttercream Frosting:
- cup Butter softened
- 3/4 cup Cocoa
- 3 cups Powdered Sugar
- 3 Tablespoons Cream Half n Half or Milk
- 2 teaspoons Light Karo Syrup optional for shine
Instructions :
Preheat oven to 350 degrees.
In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that’s a good thing — it will create a moist cake.
Spray two or three 8 or 9-inch cake pans with non-stick cooking spray. You can use three 8 inch cake pans for this recipe.
Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean. Let cool before frosting.
To make Raspberry Cream Filling:
In a large mixing bowl, whip cream cheese for 2 minutes, until fluffy, scraping down the sides of the bowl.Add powdered sugar and beat for 2 more minutes. Add heavy cream and beat until soft peaks form. It needs to be thick enough that it will hold its shape once on the cake layers.
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