Friday, May 24, 2013

Chocolate Raspberry Cake with Chocolate Cream Cheese Frosting









I happened to read this just when I needed it - “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”  Dave Barry


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Yield: 8 -10 servings, 1 6 X 3 inch pan or 1 8 X 2 inch pan
Cake Recipe: Adapted from 'Taste of Home' , Edition - Feb - Mar 2013
Frosting recipe: Adapted from 'My Baking Addiction'
Printable Recipe

For the Chocolate Cake:

Ingredients:

1. Dark Chocolate Chips - 3 oz
2. Brewed coffee - 1/2 cup
3. Eggs - 2
4. Sugar - 1 1/2 cups
5. Oil - 1/3rd cup
6. Vanilla Extract - 1 tsp
7. Dutch processed cocoa - 1/2 cup
8. All purpose flour - 1 1/4 cups
9. Baking powder - 1 1/2 tsp
10. Salt - 1/8th tsp
11. Buttermilk - 1/2 cup

Preparation:

1. Bring all the ingredients to room temperature.
2. Line the bottom of a cake pan with parchment paper and grease them.
3. Preheat the oven to 350 F.
4. Place chocolate in a bowl, pour hot coffee over the chocolate and stir with a wire whisk until fully dissolved. Let cool slightly.
5. Sift together all purpose flour, baking powder, salt and cocoa in a bowl and keep aside.
6. In a large bowl, beat the eggs until it becomes a pale yellow. Add the coffee mixture, oil, vanilla extract, sugar one by one and beat well to combine.
7. Add the buttermilk and sifted flour cocoa mixture alternately in parts to combine with the batter.
8. Transfer to the baking pan and bake for 30-35 min (for a 8 X 2 pan) or 50 - 60 min ( for a 6 X 3 pan) until a tooth pick inserted comes out clean.
9. Let cool. Cut the cake horizontally into two and keep aside for icing.

For the Cream Cheese Frosting: 

Ingredients: 

1. Cream cheese - 8 oz
2. Dark chocolate chips  - 4 oz
3. Butter - 1 stick or 1/2 cup
4. Powdered sugar - 2 cups
5. Vanilla Extract - 1 tsp
6. Salt - 1/8 tsp

Preparation: 

1. Melt the dark chocolate chips in a microwave safe bowl in the microwave. Heat for 30 seconds. Stir to combine. Heat again for 30 seconds, mix again and for 30 more seconds and stir. This should melt the whole chocolate. Let cool slightly.
2. Cut up the cream cheese into 1 inch cubes.
3. Add cream cheese and butter to a large bowl and cream them until mixed thoroughly. Add the vanilla extract and salt and mix.
4. Add the powdered sugar in parts and mix on low speed until combined well.

For the Raspberry Filling: 

1. Raspberries - Frozen 1 cup (for 6 inch cake) or 1 1/2 (for 8 inch cake)
2. Lemon juice - From half a lemon
3. Corn starch - 1/2 tsp
4. Sugar - 1/4 cup ( or as desired)

Preparation: 

Heat all the ingredients in a heavy bottom pan and keep mixing to form a thick syrup.
It should take about 10-15 mins. Keep aside to cool.

Cake assembly: 

Add a layer of the filling on the top of a cut layer of cake and keep the other layer of cake on top. Frost with the cream cheese frosting as desired.

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Enjoy! :D


3 comments:

  1. DOOOOOO...SOOOOOOOO TEMPTING..ENIKKE VENAM ..EPPO THANNE..

    ReplyDelete
  2. I am trying this recipe out for our Christmas dessert, however, I really wish you had a "print recipe" button, since I can't copy and put it into a word document to print. I just didn't want to waste ink on all the extra stuff that would print up too. This dessert looks awesome and the perfect cake to make on Christmas.

    ReplyDelete
    Replies
    1. Hi.. Thank you so much for taking the time to provide this valuable feedback! I have added the 'Printable Recipe' link for this recipe. It prints without any images. I will slowly add it for all the recipes on my site. I really hope this helps. Thank you so much for visiting! Happy Holidays!!

      Delete

 
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