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Recipe Detail

Raspberry Chocolate Cake

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Number of Servings:

Ingredients:

  1. 3 cups - sugar
  2. 2 3/4 cups - flour
  3. 1 cups - baking cocoa
  4. 2 teaspoons - baking soda
  5. 1 1/2 teaspoons - salt
  6. 3/4 teaspoons - baking powder
  7. 1 1/4 cups - buttermilk
  8. 3/4 cups - vegetable oil
  9. 3 teaspoons - vanilla extract
  10. 3 whole - eggs
  11. 1 1/2 cups - warm water
  12. 3 tablespoons - flour
  13. 6 tablespoons - milk
  14. 6 tablespoons - shortening
  15. 3 tablespoons - butter softened
  16. 3 cups - confectioners' sugar
  17. 2 tablespoons - raspberry liqueur or extract
  18. 1/4 teaspoons - salt
  19. 4 tablespoons - raspberry jam melted
  20. 8 - cream cheese cold
  21. 1/3 cups - butter softened
  22. 1/2 cups - baking cocoa
  23. 1 tablespoons - raspberry liqueur or extract
  24. 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.


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