This is a moist chocolate cake recipe, it is a three layer cake with 2 layers of raspberry creme filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet? To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.
Mix with
8 medium eggs
2 cups cold water
2 / 3 cup oil
Mix on medium speed until well blended, scraping bowl, mix for 1 minute more.
Pour equal portions of 3 (10x2 inch baking pans).
Bake at 350 degree preheated oven for about 30-40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off the rounded tops.
Purchase a good fruitful raspberry pastry filling (H & H) is the best place around a pound fill a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired taste and thickness (don ' t make it too thin).
Use a chocolate butter cream recipe that you like and add to icing (black raspberry extract) until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar).
Assemble cake:
At the bottom layer put a dam of icing around the edge and your filling in center and smooth to level, repeated for the second and third layers, decorate as in the picture, use shaved chocolate or chocolate Jimmie mid-top.
it is a three layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing.
No comments:
Post a Comment