Raspberry Chocolate Cake

Name: Raspberry Chocolate Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 43 grams baking cocoa; 86 grams baking cocoa; 1 teaspoons baking powder; 2 teaspoons baking soda; 76 grams butter, softened; 3 Tbsps butter, softened; 300 milliliters buttermilk; 168 milliliters canola oil; 360 grams confectioners sugar; 480 grams confectioners sugar; 227 grams package cold cream cheese; 3 eggs; 344 grams all-purpose flour; 3 Tbsps all-purpose flour; 6 Tbsps 2% milk; 4 Tbsps seedless raspberry jam, melted; 1 Tbsp raspberry liqueur; 2 Tbsps raspberry liqueur; 2 drops red food coloring, optional; 0 teaspoons salt; 2 teaspoons salt; 6 Tbsps shortening; 356 milliliters strong brewed coffee, room temperature; 600 grams sugar; 3 teaspoons vanilla extract

The recipe Raspberry Chocolate Cake can be made in roughly 1 hour and 20 minutes. One serving contains 665 calories, 7g of protein, and 21g of fat. This recipe serves 16. It works well as a dessert. A mixture of milk, flour, food coloring, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Raspberry Cupcakes With Raspberry Icing, Raw Vegan Chocolate and Raspberry Cake, and Vegan Chocolate Raspberry Cake.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients.

Equipment you will use

Baking Pan

Bowl

Combine buttermilk, oil and vanilla; add to dry ingredients.

Ingredients you will need

Buttermilk

Vanilla

Cooking Oil

Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin).

Ingredients you will need

Coffee

Egg

Pour batter into prepared pans.

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from heat and let stand until cool.

In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners sugar and mix well. Gradually add cooled milk mixture; beat 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

Ingredients you will need

Powdered Sugar

Food Color

Shortening

Liqueur

Butter

Cream

Milk

Salt

Equipment you will use

Bowl

Level tops of cakes if necessary.

Place one layer on a serving plate; spread with about 2 tablespoons jam.

Ingredients you will need

Spread

Jam

Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam.

Ingredients you will need

Spread

Jam

Let stand 30 minutes.

Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.

Ingredients you will need

Spread

Jam

In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Ingredients you will need

Powdered Sugar

Cream Cheese