Double Chocolate Layer Cake With Raspberry Filling

Name: Double Chocolate Layer Cake With Raspberry Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 14
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 355 milliliters well-shaken buttermilk (for dairy free variation: mix 1 1/2 cups soymilk with 1 Tbsp cider vinegar and set aside to curdle); 355 milliliters hot brewed coffee; 2 Tbsps light corn syrup; 2 Tbsps cornstarch; 3 larges eggs; 591 milliliters all-purpose flour; 237 milliliters heavy cream (or soy creamer); 567 grams frozen raspberries, thawed; 1 teaspoons salt; 85 grams fine-quality semisweet chocolate such as Callebaut; 710 milliliters sugar; 59 milliliters 1/2 stick unsalted butter (or margarine); 355 milliliters unsweetened cocoa powder (not Dutch process); 1 teaspoons vanilla; 177 milliliters vegetable oil

Double Chocolate Layer Cake With Raspberry Filling

You can never have too many dessert recipes, so give Double Chocolate Layer Cake With Raspberry Filling a try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 14. One portion of this dish contains roughly 7g of protein, 27g of fat, and a total of 557 calories. Head to the store and pick up raspberries, corn syrup, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.