Wednesday, March 24, 2010

Raspberry Chocolate Cake

Yum, yum yum...this conclusion to our Valentine's meal was pure deliciousness.  While I had no problem deciding what I wanted to make for our meal I did have a delima when it came to choosing what our dessert would be.  I have so many desserts that I want to try bookmarked, then I found a lot more around Valentine's day it was extremely tough trying to decide which on I should make.  I narrowed it down to 3 and told Spencer it was his duty to choose what we would have for dessert and that's when he chose this Raspberry Chocolate Cake.  This was the perfect Valentine's dessert; chocolate plus the flavor of raspberries equals pure heaven on a plate.  If you are a fan of chocolate and raspberries then this cake is a must try!

Raspberry Chocolate Cake


For the cake-

3 Cups sugar

2 3/4 Cups all-purpose flour

1 Cup baking cocoa

2 Tsp baking soda

1 1/2 Tsp salt

3/4 Tsp baking powder

1 1/4 Cups buttermilk

3/4 Cup canola oil

3 Tsp vanilla extract

3 Eggs

1 1/2 Cups strong brewed coffee, room temperature

For the filling-

3 Tbsp all-purpose flour

6 Tbsp milk

6 Tbsp shortening

3 Tbsp butter, softened

3 Cups confectioners' sugar

2 Tbsp raspberry liqueur

1/4 Tsp salt

2 Drops red food coloring, optional

4 Tbsp seedless raspberry jam, melted

For the frosting-

1 8oz Package cream cheese, cold

1/3 Cup butter, softened

1/2 Cup baking cocoa

1 Tbsp raspberry liqueur

4 Cups confectioners' sugar


For the cake-

Pre-heat oven to 350 degrees.

Line three greased 9 inch cake pans with waxed paper, grease paper and set aside.  In a large bowl combine the first six ingredients.  In a separate bowl, combine oil, buttermilk and vanilla and add to the dry ingredients.  Add eggs, one at a time, beating well after each addition, beat for 2 minutes.  Gradually add coffee (batter will be thin).  

Pour batter into prepared pans, bake for 35-45 minutes, or until toothpick inserted close to the center comes out clean.  Cool the cakes for 10 minutes before removing from pans to wire racks to cool completely, discard waxed paper.  

For the filling-

In a small saucepan, whisk together the flour and milk until smooth.  Cook over medium heat for 1 minute or until thickened, stir constantly.  Remove from heat and let stand until cool.

In a large bowl, cream shortening and butter until light and fluffy.  Gradually add confectioners' sugar and mix well.  Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy.  Beat in liqueur, salt and food coloring if desired.  

If necassary, level tops of cake.  Place one layer on a serving plate, place about 2 tablespoons on the cake layer.  Place remaining layers on waxed paper and top one of the layers with the remaining jam.  Let stand for 30 minutes.  

Spread 1/2 cup filling over the cake on the serving plate to within 1/4 inch of the edges.  Top with jam covered cake, then spread with remaining filling and top with last layer.  

For the frosting-

In a large bowl, beat cream cheese and butter until smooth and fluffy.  Add the cocoa and liquer and beat.  Gradually add in the confectioners' sugar until fluffy.  Frost top and sides of cake and refrigerate for storage.

Recipe Source:  Taste of Home

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