Chocolate-Raspberry Layer Cake

Name: Chocolate-Raspberry Layer Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Butter, for greasing the pans; 10 servings Fresh raspberries or chocolate curls, for garnish; 113 grams 1/2 cup cream cheese, at room temperature; 3 larges eggs, at room temperature; 517 grams box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge; 355 milliliters powdered sugar; 340 grams frozen unsweetened raspberries, thawed; 355 milliliters semisweet chocolate chips, such as Ghirardelli; 79 milliliters sour cream, at room temperature; 237 milliliters (2 sticks) unsalted butter, at room temperature; 237 milliliters unsweetened cocoa powder; 118 milliliters vegetable oil

This recipe serves 10. One portion of this dish contains about 9g of protein, 53g of fat, and a total of 821 calories. Head to the store and pick up cream, semisweet chocolate chips, chocolate curls, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Watch how to make this recipe.

Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree).

Ingredients you will need

Raspberries

Equipment you will use

Blender

Remove 1/4 cup of puree and reserve.

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Oven

Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.

Ingredients you will need

Chocolate Chips

Cake Mix

Equipment you will use

Bowl

In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed.

Ingredients you will need

Cake Mix

Vegetable Oil

Water

Egg

Equipment you will use

Hand Mixer

Spatula

Bowl

Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.

Ingredients you will need

Chocolate Chips

Equipment you will use

Oven

Cool the pans on a wire rack for 15 minutes.

Equipment you will use

Wire Rack

Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.

Equipment you will use

Wire Rack

For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Cream Cheese

Sour Cream

Frosting

Butter

Equipment you will use

Hand Mixer

Bowl

In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border.

Ingredients you will need

Chocolate Frosting

Raspberries

Spread

Equipment you will use

Spatula

Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.

Ingredients you will need

Chocolate Frosting

Chocolate Curls

Raspberries

Equipment you will use

Knife

Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.