Chocolate Layer Cake With Chocolate-Raspberry Frosting

Course : Cakes
Serves: 8
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2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder -- (dutch-process)
1 teaspoon instant expresso powder
2 1/3 cups boiling qater
1 1/2 cups buttermilk
2 teaspoons vanilla extract
2 cups sugar
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shorteningm -- room temperature
2 extra large eggs
1 recipe chocolate raspberry frosting
10 pieces chocolate wafer cookies -- finely crushed (6 tbsp.)
4 1/2 tablespoons seedless raspberry jam
12 ounces baskets fresh raspberries
1 pound semisweet chocolate -- chopped
1 1/2 cups sour cream
6 tablespoons seedless raspberry jam -- whisked to loosen
1/2 cup light corn syrup
2 tablespoons framboise eau-de-vie -- or brandy
2 tablespoons vanilla
3 tablespoons unsalted butter -- room temperature

Preparation / Directions:

Preheat oven to 350ΓΈ.Butter 2-9-inch diameter cake pans with 2-inch high sides. line bottom of pans with parchament paper. Butter parchment. Dust pans with flour; tap out excess. Sift 2 1/2 cups flour, baking soda and salt into medium bowl. Combine cocoa and expresso powder in another medium bowl. Whisk boiling water, then butter- milk and vanilla into cocoa mixture, Usinf electric mixer beat sugar, butter and shortening in large bowl until fluffy. beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. beat batter until smooth about 2 minutes. Divide between prepared pans. Bake cakes until tester inserted in center comes out clean, about 35 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes onto racks. Peel off paper. Cool completely. Chill cakes 1 hour. Meanwhile prepare the Chocolate-Raspberry Frosting Instructions for Frosting: Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Add sour cream, jam, corn syrup. franboise and vanilla to chocolate. Using electric mixer, beat until mixture is fluffy , smooth and light in color.(Frosting can be prepared 2 hours ahead. let stand at room temperature. Whisk frosting before using,) Place 1 cake layer on work surface. Place 8-inch diameter cake pan or plate atop cake. Using serrated jnife cut around pan trimming to form 8-inch diameter cake. repeat with second layer. Transfer cake trimmings to processor ; grinf finely. place in bowl. Mix in cookie crumbs. Using serrated knife, cut each horizontally in half. Using 9-inch tart pan bottom as aid, transfer 1 cake layer cut side up to platter. Spread 1 1/2 tablespoons jam over. Spread 1/2 cup of frosting over jam. Repeat layering 2 more times. using 1 cake layer, 1 1/2 tablespoonsjam and 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remain9ng frosting over top and sides of cake. Press crumb generously into the frosting on top and sides of cake. Arrange raspberries in concentric circles atop cake. ( Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 1 hour before serving.)


Nutritional Information:

846 Calories (kcal); 33g Total Fat; (32% calories from fat); 10g Protein; 142g Carbohydrate; 33mg Cholesterol; 518mg Sodium

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