Perfect for Valentine's Day or anytime you need a special cake.
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- 1 (10 ounce) package frozen sweetened raspberries, thawed
- 1 (18 1/4 ounce) package devil's food cake mix with pudding
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1Preheat the oven to 350°F.
- 2Generously grease and flour three 9-inch round cake pans. Set the pans aside.
- 3Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake.
- 4Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
- 5Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula.
- 6Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes.
- 7Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
- 8Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
- 9Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
- 10Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Store in the refrigerator for up to 1 week.
- 11Ganache: Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
- 12To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
- 13Makes 1 3/4 C., enough to thinly frost a 2 - 3 layer cake.
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Nutritional Facts for Chocolate Raspberry Triple Decker Cake
Serving Size: 1 (181 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 721.1
- Calories from Fat 455
- Total Fat 50.6 g
- Saturated Fat 21.6 g
- Cholesterol 122.5 mg
- Sodium 634.6 mg
- Total Carbohydrate 70.6 g
- Dietary Fiber 8.5 g
- Sugars 37.9 g
- Protein 10.6 g