Chocolate Raspberry Cake

This was a monster of a cake to make. It nearly defeated me as I was making it. Getting it to stay structurally sound when it was so tall…whew! It was a huge hit at the bridal shower I made it for so totally worth all the effort.

(adapted from a Southern Living recipe)

Ingredients

  • 2  (18.25-ounce) packages devil’s food cake mix
  • 6  large eggs
  • 1  cup  vegetable oil
  • 1 1/3  cups  water
  • 1 1/4  cups  light sour cream
  • 1  (12-ounce) package semisweet chocolate morsels
  • 1 1/2  cups  whipping cream
  • 1  cup  seedless raspberry jam
  • 1/4  cup  water
  • 1  (8-ounce) package cream cheese, softened
  • 1/3  cup  powdered sugar
  • 1  (16-ounce) container frozen whipped topping, thawed
  • 1  teaspoon  vanilla extract
  • Garnish: fresh raspberries and chocolate shavings

Preparation

Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Cook jam and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture.  Garnish, if desired. I used chocolate shavings but toasted pecans could be used as well.

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