Chocolate Raspberry Cake
User Reviews
5
Chocolate Raspberry Cake
Description
The Chocolate Raspberry Cake begins with a chocolate cake batter where cocoa powder is dissolved in boiling water to intensify the chocolate flavor. Mixed with butter, sugar, eggs, vanilla, and a flour blend with baking soda and powder, the batter is baked into three round cake layers. The process results in moist, tender chocolate cake rounds.
The raspberry filling is made by cooking thawed frozen raspberries with sugar and lemon juice until mushy, then straining seeds out. Adding cornstarch and reheating thickens the purée into a smooth, spreadable filling that cuts through the chocolate density with a bright tartness.
Frosting combines cream cheese, sugar, raspberry extract, and heavy cream, whipped until smooth and colored with red food coloring. This raspberry whipped cream frosting adds lightness and fruit flavor to the cake when spread between layers and on top.
The layered combination of chocolate cake, tangy raspberry filling, and creamy fruit frosting delivers a dessert with richness balanced by fresh berry notes, suitable for celebrations or special occasions.
Ingredients
Chocolate Cake
- 1 cup cocoa powder
- 1 cup water boiling
- 1 cup butter
- 2 1/2 cup sugar
- 4 egg
- 2 teaspoon vanilla
- 3 cup flour
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Raspberry Filling
- 12 oz. raspberries thawed, frozen
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 2 Tablespoon cornstarch
Raspberry Whipped Cream Frosting
- 4 oz. cream cheese
- 1/4 cup sugar
- 1 teaspoon raspberry extract
- red food coloring
- 1 cup heavy cream
Instructions
Chocolate Cake
- Dissolve cocoa in boiling water; then let it cool.
- Preheat the oven to 350.
- Cream butter and sugar until light. Add the eggs, mixing well after each one. Then add the vanilla.
- Mix the baking soda, baking powder and salt into the flour. Add to the mixing bowl alternately with the sour cream.
- Add in the cooled cocoa mixture and mix.
- Put in three greased and floured round baking pans. Bake for 30 minutes.
Raspberry Filling
- Thaw raspberries.
- Combine with lemon juice and sugar in a pan, and cook over medium heat for 10 minutes, until the mixture is thickened and the berries are mushy. Let mixture cool.
- Strain the mixture to removed the seeds.
- Mix in the cornstarch and heat the filling again, stirring constantly until it thickens.
Raspberry Whipped Cream Frosting
- Mix the cream cheese and sugar until well combined and fluffy.
- Add the vanilla and food coloring for a nice pink color.
- Mix in the cream until the frosting is smooth and spreadable.
- Put the filling in between the cake layers and spread the frosting on top. Decorate with raspberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 461mg | 19% |
| Potassium | 261mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 57g | 114% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
