DEEP CHOCOLATE RASPBERRY CAKE
Make and share this Deep Chocolate Raspberry Cake recipe from Food.com.
Provided by Chef Rangel
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F Line bottoms of two 9 inch cake pans with waxed paper.
- To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
- In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
- In another bowl, beat egg whites until foamy. Gradually beat in ½ cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
- Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
- To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
- To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.
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Alissya Hendricks
[email protected]This cake is a keeper! I've made it several times and it's always a hit. Thanks for sharing the recipe!
Mell Pietersen
[email protected]The cake was missing something. I think it needed more flavor. I would recommend adding some spices or extracts next time.
Will Humphreys
[email protected]The cake was dense and dry. I think I overbaked it. I would recommend checking the cake a few minutes early next time.
Krēme Kartel
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. I would recommend using less sugar next time.
Zarin Jahan Sinthea
[email protected]I'm not a huge fan of chocolate cake, but this one was really good. The raspberry filling added a nice tartness that balanced out the sweetness of the chocolate.
thomas medina
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious cake that is sure to impress your guests.
NAHID Boss
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Michelle Wairimu
[email protected]This cake is decadent and delicious! The chocolate and raspberry flavors are perfectly balanced. I would highly recommend this recipe.
Lois Hodge
[email protected]The instructions were easy to follow and the cake turned out perfectly. I used fresh raspberries and they added a beautiful color and flavor to the cake.
Kgolagano Kgatshe
[email protected]This cake was a hit at my party! Everyone loved the rich chocolate flavor and the raspberry filling was the perfect amount of tartness. I will definitely be making this cake again.