Best Double Chocolate Raspberry Cake Recipes
DOUBLE CHOCOLATE RASPBERRY CAKE
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake this cake the night before the shower and keep refrigerated overnight. Frost and decorate the cake the morning of the shower.
Provided by Michele Adams
Categories Cake Mixer Chocolate Egg Bake Kid-Friendly Wedding Raspberry Jam or Jelly Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Spray two 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
- Using a rubber spatula or spoon, fold the chocolate chips into the cake batter. Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean. Remove from oven and allow to cool in their pans. When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center. To make flat on top, slice the rounded side off both layers before stacking.
- Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam. Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries. Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together. With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth. Frost the top of the cake until covered and smooth. Finish the top and sides of the cake with the remaining raspberries.
DOUBLE CHOCOLATE RASPBERRY CAKE
I make this cake in the dead of winter..its perfect comfort food when the snow is deep and wind is howling outside.
Provided by carrie sansing
Categories Chocolate
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 with rack at center
- 2. Grease and flour a 12 C bundt pan or use cooking spray with flour Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
- 3. Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
- 4. Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
- 5. Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
- 6. Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
- 7. Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
- 8. Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
- 9. Make the Glaze:
- 10. Melt the butter in a small sauce pan over low heat.
- 11. Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
- 12. Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.
- 13. Pour over cake, let cool. Then enjoy!
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