Login
Create Account
Raspberry Chocolate Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A decadent chocolate cake with raspberry filling and raspberry flavoring in chocolate frosting -- a superb treat!
-
Main Ingredient
Cocoa
-
Category: Cakes
-
Cuisine: American
-
Prep Time: 45 min(s)
-
Cook Time: 40 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: May 30, 2012
Number of Servings:
Ingredients:
- 3 cups - sugar
- 2 3/4 cups - flour
- 1 cups - baking cocoa
- 2 teaspoons - baking soda
- 1 1/2 teaspoons - salt
- 3/4 teaspoons - baking powder
- 1 1/4 cups - buttermilk
- 3/4 cups - vegetable oil
- 3 teaspoons - vanilla extract
- 3 whole - eggs
- 1 1/2 cups - warm water
- 3 tablespoons - flour
- 6 tablespoons - milk
- 6 tablespoons - shortening
- 3 tablespoons - butter softened
- 3 cups - confectioners' sugar
- 2 tablespoons - raspberry liqueur or extract
- 1/4 teaspoons - salt
- 4 tablespoons - raspberry jam melted
- 8 - cream cheese cold
- 1/3 cups - butter softened
- 1/2 cups - baking cocoa
- 1 tablespoons - raspberry liqueur or extract
- 4 cups - confectioners' sugar
Directions:
Grease three 9-inch round baking pans; set aside. In large mixing bowl, combine first six ingredients. In a separate bowl combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add warm water (batter will be quite thin).
Pour batter into prepared pans. Bake at 350° Fahrenheit for 35-40 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. In large mixing bowl, cream shortening and butter. Gradually add confectioners' sugar; mix well. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Beat in liqueur and salt.
Level tops of cakes, if necessary. Place one layer on a serving plate; spread with about 2 tablespoons of jam. Spread one of remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 of filling over layer on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
For frosting: In a large mixing bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Top with fresh raspberries and chocolate curls if desired. Store in refrigerator.
Comments