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Double Chocolate Raspberry Cake




Source of Recipe


internet


Recipe Introduction


Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake and refrigerate this cake the night before the shower. Frost and decorate on the morning of the shower.



List of Ingredients




For Cake
1 box chocolate cake mix
3 eggs
1/2 cup vegetable oil
1/3 cup water
6 ounces semisweet chocolate chips
1 recipe chocolate frosting (recipe follows)
1/4 cup raspberry jam
2 pints fresh raspberries


Recipe




For Frosting

You can enhance the flavor of this frosting recipe with extracts of orange or mint if frosting a plain chocolate cake. Make this frosting up to two days in advance. Cover tightly and refrigerate until ready to use.

½ cup unsalted butter at room temperature
3 cups powdered sugar
3 tablespoons cocoa powder
4 tablespoons heavy cream
1 teaspoon vanilla





For Cake
1. Preheat oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray.

2. In large bowl, combine the cake mix, eggs, oil and water with an electric mixer for about 2 minutes, until smooth and creamy.

3. Using a rubber spatula or spoon, fold the chocolate chips into the cake batter. Divide batter evenly between the two cake pans and bake for 30 minutes, or until a toothpick comes out clean.

4. 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 waxes paper, slightly overlapping in the center. If you prefer the cake to be perfectly flat on top, slice the rounded side off both layers before stacking.

5. 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 the 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.

6. With an offset spatula or knife, spread a thin layer of frosting around the sides of the cake and add exra 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.

Serves 10 to 12.

For Frosting

1. In a work bowl with an electric mixer, cream the butter.

2. Sift the sugar and cocoa powder together and gradually add it to the butter, beating well after each addition.

3. Add the cream and vanilla and beat until well blended and fluffy.