Chocolate Raspberry Cake

This is a wet chocolate cake recipe, which is a 3-layer cake with two layers of raspberry cream filling and topped with chocolate raspberry butter cream.

Are you drooling yet?

To make this cake, use your favorite chocolate cake recipe or for inexperienced bakers, just use two mixtures of dark chocolate cake.

Mix on medium speed until mixed well, scrape the bowl and mix for another minute.

Pour in equal parts into 3 (10 x 2 inch baking trays).

Bake in a 350 ° preheated oven for 30 to 40 minutes or until soft. Cool on the rack, take them out of the pans, flatten the cakes by cutting rounded surfaces.

Buy a good fruit raspberry filling (H&H) is best. Put about 1 pound of the filling in a bowl and add whipped cream (whisk the cream first) now fold it together until it reaches the desired flavor and thickness (don’t make it too thin).

Use any recipe from your favorite chocolate buttercream recipe and add it to the cream (blackberry extract) until you reach the desired flavor (if you make the cream too thin, add 10 times more sugar).

On the bottom layer, put a dam of icing around the rim and pad in the middle and smooth to level, repeat for the second and third layers, decorate as in the picture, and use chopped chocolate or chocolate candy in the middle of the top.

Originally published at https://www.cupoflifedeck.com on May 2, 2021.