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    You are in: Home / Recipes / Chocolate Layer Cake With Raspberry Cream Filling Recipe
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    Chocolate Layer Cake With Raspberry Cream Filling

    Chocolate Layer Cake With Raspberry Cream Filling. Photo by Stoblogger

    1/4 Photos of Chocolate Layer Cake With Raspberry Cream Filling

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Stoblogger's Note:

    A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.

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    Serves: 12


    layer c ...

    Units: US | Metric


    • 1 (20 ounce) box chocolate cake mix, prepared as directed



    • 16 ounces prepared chocolate frosting, not whipped


    • 2 tablespoons cocoa powder, unsweetened
    • 1/3 cup sugar
    • 1 1/2 teaspoons cornstarch
    • 1/4 cup water
    • 3 tablespoons seedless raspberry jam
    • 2 teaspoons raspberry liqueur (optional)


    1. 1
    2. 2
      Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
    3. 3
      Cool completely. For best results and time permitting, place the layers in freezer until firm.
    4. 4
    5. 5
      Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
    6. 6
      Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
    7. 7
      Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
    8. 8
    9. 9
      Beat the frosting in mixing bowl for 2-3 minutes.
    10. 10
      Completely frost the sides of the cake.
    11. 11
      Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
    12. 12
    13. 13
      Combine cocoa, sugar and cornstarch in a saucepan and whisk.
    14. 14
      Gradually add water and jam, continue to whisk the mixture.
    15. 15
      Bring to a simmer over medium heat, whisking constantly.
    16. 16
      Remove from the heat and stir in raspberry liqueur, if using.
    17. 17
      Let cool slightly.
    18. 18
      Remove cake from refrigerator and pour/spread ganache on top.
    19. 19
      Garnish with candies or raspberries.

    Ratings & Reviews:

    • on September 18, 2011


      Made this cake for my friend's birthday. It tasted awesome. I had left over filling and ganache which we later used on top of some sundaes. I also used kittencal's Chocolate Frosting (Kittencal's Chocolate Frosting/Icing). Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Layer Cake With Raspberry Cream Filling

    Serving Size: 1 (140 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 522.7
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 4.6 g
    Cholesterol 5.3 mg
    Sodium 481.8 mg
    Total Carbohydrate 97.5 g
    Dietary Fiber 1.9 g
    Sugars 74.1 g
    Protein 3.7 g

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