CHOCOLATE RASPBERRY HALF CAKE
When we first moved to the farm, I lost one of my cake pans and had only one to bake with that day. This was my solution. I cut my regular chocolate cake and frosting recipe in half! At the farm, our primary crop is raspberries and there's lots of ways I use them! This is one way. Another is our raspberry jam. Combining...
Provided by Amy CooksToo
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. CAKE Preheat the oven to 350°F In a medium bowl, beat the eggs, buttermilk, sugar, brown sugar, oil, and vanilla together until smooth. Sift in cocoa powder, flour, baking soda, baking powder, and salt and blend until smooth.
- 2. Pour batter to a 9 inch cake pan. Bake at 350 for 20 minutes and rotate the pan at least once in the oven. Continue to bake until a toothpick inserted into the center comes out almost clean (with a few moist crumbs), about 12 more minutes. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan.
- 3. FROSTING Beat softened butter until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt while beating. Increase to high speed and beat for 1 minute. Add the raspberry preserves by tablespoon full until the consistency is spreadable. You may not use the entire amount, if you use too much jam add more confectioners sugar.
- 4. ASSEMBLY Place the cake round on a cutting board and cut in half. Place the half on a cake platter. Spread some of the frosting over the top in an even layer. Place the other cake layer on top of the frosting and spread the rest of the frosting on top. Frost the top and sides of the cake and decorate as desired, I use fresh raspberries when I serve a slice. The cake can be kept, covered, at room temperature for up to 4 days.
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Khloee Harris
[email protected]I'm not a big fan of chocolate cake, but this one is an exception. The raspberry filling is what really makes it special.
Maria Leon
[email protected]This cake is delicious! The chocolate and raspberry flavors are perfect together. I would definitely recommend this recipe.
Abena Yaw
[email protected]I've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.
Ayden Rhone
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use frozen raspberries, which makes it a great recipe to have on hand.
Stephen Pelo
[email protected]I made this cake for my daughter's birthday and she loved it! The cake was moist and flavorful, and the raspberry filling was delicious. I would definitely recommend this recipe.
Morgan Trish
[email protected]This is the best chocolate raspberry cake I've ever had! It's so rich and decadent, and the raspberry filling is the perfect balance of tart and sweet. I will definitely be making this again and again.
Nk Ladla
[email protected]I love the idea of using fresh raspberries in this cake. It gives it such a beautiful color and flavor. The cake is also very moist and fluffy.
Malik Rahman
[email protected]I made this cake for my friend's birthday and it was a huge success! Everyone loved it and I got so many compliments. Thank you for sharing this recipe!
jobran al gahzwiny
[email protected]This cake is so moist and delicious! The chocolate and raspberry flavors are perfect together. I will definitely be making this again.
Smzxt
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The cake turned out great and was a big hit with my family.
DI
[email protected]This chocolate raspberry half-cake was a hit at my dinner party! The combination of flavors was perfect, and the cake was moist and fluffy. I will definitely be making this again.