Chocolate-Raspberry Cream Cake

Name: Chocolate-Raspberry Cream Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters high-quality dark chocolate chips or broken chocolate pieces; 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely; 118 milliliters powdered sugar; 473 milliliters pint fresh raspberries; 237 milliliters whipping cream

You can never have too many dessert recipes, so give Chocolate-Raspberry Cream Cake a try. One portion of this dish contains roughly 10g of protein, 25g of fat, and a total of 817 calories. This recipe serves 8. Head to the store and pick up raspberries, chocolate fudge cake mix, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

With sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.

Equipment you will use

Knife

In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Reserve 1 raspberry for garnish; add remaining raspberries and the powdered sugar to cream. Beat on low speed just until folded together.

Ingredients you will need

Powdered Sugar

Raspberries

Cream

Equipment you will use

Hand Mixer

Bowl

Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.

Ingredients you will need

Raspberries

Spread

Cream

Equipment you will use

Spatula

In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.

Ingredients you will need

Chocolate

Rundown

Equipment you will use

Microwave

Bowl

Place 1 raspberry in center of cake. Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.

Ingredients you will need

Raspberries