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Raspberry Chocolate Cake

Source of Recipe

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List of Ingredients

Raspberry-Chocolate Cake

2-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter (no substitutes), softened
1-3/4 cups sugar
2 eggs
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1-1/4 cups water
3 tablespoons raspberry liqueur or framboise (optional)
1/2 cup seedless raspberry jam
1 recipe Raspberry-Chocolate Frosting (see Recipe Center)
1 cup fresh raspberries (optional)
Chocolate leaves (optional)




Recipe

1. Preheat oven to 350 degree F. Grease and lightly flour two
9x1-1/2-inch round baking pans; set aside. Stir together flour,
baking powder, baking soda, and salt in a mixing bowl; set aside.

2. Beat butter in a large mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar; beat until
well-mixed. Add eggs, one at a time, beating well after each
addition. Beat in chocolate and vanilla. Add the dry mixture and
the water alternately to beaten mixture, beating on low speed after
each addition, just until combined. Pour batter into the prepared
pans; spread evenly.

3. Bake in the preheated oven for 30 to 35 minutes or until a wooden
toothpick inserted near centers comes out clean. Cool cake layers in
pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake
layers thoroughly on racks.

4. Place one cake layer, cut side up, on serving plate; spread with
half of the raspberry jam. Top with second cake layer, cut side down.
Spread with about 2/3 cup Raspberry-Chocolate Frosting.

5. Place another cake layer, cut side up, on top of frosting; spread
with remaining jam. Top with last cake layer, cut side down.

6. Frost top and sides with all but 3/4 cup of the remaining frosting.
Pipe remaining frosting on top of cake. If desired, garnish with
raspberries and chocolate leaves. Makes 14 servings.