CHOCOLATE CAKE WITH RASPBERRY FILLING

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Chocolate Cake with Raspberry Filling image

Provided by Barry Correia

Categories     Coffee     Berry     Chocolate     Dessert     Bake     Low Fat     Quick & Easy     Low Cal     Back to School     Raspberry     Prune     Vanilla     Carrot     Fall     Healthy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1/3 cup cocoa
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
1/2 cup buttermilk
1 4-ounce jar baby food carrot puree
1 4-ounce jar baby food prune puree
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
2 tablespoons brewed coffee
1 whole egg
1 egg white
1 1-ounce square unsweetened baking chocolate, melted
1/4 cup semi-sweet chocolate chips
1/4 cup nonfat fudge sauce
1/2 cup raspberry all-fruit preserves
1/4 cup nonfat fudge sauce

Steps:

  • 1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour.
  • 2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.
  • 3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine with dry ingredients, using an electric mixer on low. Add melted unsweetened chocolate and beat on medium until glossy and smooth. Fold in chocolate chips.
  • 4. Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Place on rack and cool.
  • 5. Invert cake onto dry surface and slice in half horizontally. Spread raspberry preserves on bottom layer. Replace top and frost with nonfat fudge sauce. Slice into 16 servings.

fatima ezat
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I'm not a big fan of chocolate cake, but this one was really good. The raspberry filling was the perfect touch.


Tarek Kotb
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This is my go-to chocolate cake recipe. It's always a crowd-pleaser.


Amoah Samuel Kwame
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I made this cake for a potluck and it was a huge hit! Everyone loved it.


Gilberto Jordan
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The frosting was a bit too sweet for me, but the cake itself was delicious.


Alman Magufuli
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This cake is perfect for any occasion. I've made it for birthdays, anniversaries, and even just because.


Erin Riley
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I used a gluten-free flour blend and the cake still turned out great! I'm so glad I found this recipe.


Sohaib Tariq
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The cake was a bit dry for my taste, but the raspberry filling was delicious.


abdulmejid tessiso
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This recipe is easy to follow and the cake turned out perfectly. I will definitely be making it again.


Darlene Eskee
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I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he'd ever had.


Anto Hossain
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This chocolate cake with raspberry filling was a delight to make and even better to eat! The cake was moist and fluffy, and the raspberry filling was tart and tangy. I loved the combination of flavors and textures.