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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cake
  • 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
  • Filling
  • 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
  • Frosting
  • 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.

    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
    Cook Time: 40 min

    Posted By:

    mcarr

    Posted On:

    May 31, 2012

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