Chocolate Layer Cake With Raspberry Cream Filling
"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."
photo by Stoblogger
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
1 layer cake
- Serves:
- 12
ingredients
-
CHOCOLATE CAKE
- 1 (20 ounce) box chocolate cake mix, prepared as directed
-
RASPBERRY CREAM FILLING
- 1⁄4 cup cream cheese, softened
- 1⁄2 cup seedless raspberry jam
- 2 cups powdered sugar
-
CHOCOLATE FROSTING
- 16 ounces prepared chocolate frosting, not whipped
-
RASPBERRY CHOCOLATE GANACHE
- 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)
directions
- CHOCOLATE CAKE.
- Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
- Cool completely. For best results and time permitting, place the layers in freezer until firm.
- RASPBERRY CREAM FILLING.
- Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
- 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.
- CHOCOLATE FROSTING.
- Beat the frosting in mixing bowl for 2-3 minutes.
- Completely frost the sides of the cake.
- 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.
- RASPBERRY CHOCOLATE GANACHE.
- Combine cocoa, sugar and cornstarch in a saucepan and whisk.
- Gradually add water and jam, continue to whisk the mixture.
- Bring to a simmer over medium heat, whisking constantly.
- Remove from the heat and stir in raspberry liqueur, if using.
- Let cool slightly.
- Remove cake from refrigerator and pour/spread ganache on top.
- Garnish with candies or raspberries.
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Reviews
-
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 (Recipe #89207). Thanks for a great recipe! -
My husband always requests chocolate cake with raspberries for his birthday and I came across this recipe, which had a very positive review, so I decided to give it a try. It was a huge hit. I had so much fun making the cake, and my husband loved the filling - he had no idea there was cream cheese in it, which he will refuse to eat if he knows it's in there. The ganache was heavenly. I did not have a frosting bag to decorate the edge of the cake, so I just served the ganache as a sauce on the side. I am definitely keeping this recipe handy for his birthday next year. I think we have a winner.
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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