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Chocolate Fudge-Raspberry Cake

I made this three-layer chocolate cake with raspberry-whipped cream filling for our annual holiday party and people loved it.

What you need:

For the cake

2 cups boiling wateaar

1 cup cocoa

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (two sticks) butter

21/2 cups sugar

1/2 teaspoon vanilla extract

4 eggs

For the filling

1 cup very cold heavy cream of whipping cream

1/4 cup confectioners sugar

1 teaspoon vanilla

1 cup raspberry preserves

For the frosting

One 16-oz package of Ghirardelli dark chocolate chips (about 2 1/2 cups)

1/2 cup heavy cream or whipping cream

1 cup (2 sticks) butter, cut into chunks

2 1/2 cups confectioners’ s sugar

What you do:

To make the cake

1. Heat the oven to 350 degrees F

2. Grease and flour thee 9-inch round cake pans

3. Pour the boiling water over the coca. Stir well until smooth and set aside to cool.

4. Combine the flour, baking soda, baking powder and salt in a medium bowl. Stir.

5. Combine butter and sugar in a large bowl and mix with a high-speed mixer until combined. Add the vanilla and then the eggs, one at a time and beat until the batter is smooth and light.

6. Add flour in four batches, beating each addition until the flour disappears.

7. Add the cocoa in three batches mixing the cooled potion into the batter

8. Divide the batter among three cake pans. Bake at 350 degrees for 25 to 30 minutes until the cakes spring back when touched lightly in the center and are beginning to pull away from the edge of the pan.

9. Cool the cakes in the pans from 10 minutes. Then flip them out of the pans and then cool on a wire rack top side up.

10. Freeze the cakes overnight.

To make the filling

1. Combine the whipping cream, confectioners sugar and vanilla and beat until it reaches a thick, luscious consistency.
2. Cover and refrigerate until you are ready to assemble to cake.

To make the frosting

1. Place a medium-sized glass bowl over a double boiler.
2. Combine the chocolate chips, cream and butter in the bowl to melt into one shiny, chocolatey concoction,
3. Mix frequently to make sure it doesn’t burn or come to a boil. Start over if it does.
4. Let cool to room temperature.
5. Add the confectioner’s sugar. Beat well until the frosting is thick enough to spread. It will be a thick, fudgey consistency.
To assemble the cake
1. Heat the raspberry preserves in a pan on the stovetop or in the microwave until the preserves have thinned to a watery consistency.
2. Put the first layer on a cake plate or serving platter with the top side down.
3. Spread 1/2 cup of the thinned preserves onto the first layer. Spread around the whole cake and allow the cake to soak into the cake.
4. Spread 1/2 the whipped cream mixtures on top of the cake after the preserves have soaked in almost to the edge.
5. Put the second layer on top (top side down). Press down a little. Put the remaining preserves mixture onto the cake and allow it to soak in. Add the remaining whipped cream filling.
6. Top with last layer press down to allow the filling to come to the edge of the cake. This time put the top side up.
7. Frost the cake.
8. Enjoy!

—Recipe modifed from “Southern Cakes” by Nancie McDermott

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