Prep 45 mins
Cook 45 mins
This recipe is the combination of my Aunt Eileen's cake, my friend Kris' creme filling and Southern Living's Raspberry sauce. Combined it has become an incredibly decadent dessert. I make it for DH's b-day and other very special occasions. It's alot of effort but well worth it!
Chocolate Chip Cake
- 1 (18 1/4 ounce) boxduncan hines devil's food cake mix
- 1 (4 5/8 ounce) box instant chocolate pudding mix
- 8 ounces sour cream
- 4 eggs
- 1⁄2 cup water (increase to 3/4 cups to thin batter if you want)
- 1⁄2 cup oil
- 6 ounces chocolate chips
- 2 cups fresh raspberries or 2 cups frozen raspberries, thawed
- 3⁄4 cup sifted powdered sugar
- 1⁄4 cup Grand Marnier or 1⁄4 cup other orange-flavored liqueur
- 1 tablespoon frozen orange juice concentrate, thawed
Creme de Cocoa Filling
- 1 3⁄4 cups cold heavy whipping cream
- 2 tablespoons hershey cocoa
- 3 -4 tablespoons Creme de Cacao
- 1 (7 ounce) Hershey special dark mildly sweet bar
- 1⁄4 cup heavy whipping cream
- 1 tablespoon butter (not margerine)
- 1⁄2 teaspoon Creme de Cacao
- Mix cake and pudding mixes together and sift into large bowl.
- Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
- Stir in chocolate chips.
- Divide batter evenly into 2-9 inch pans.
- Bake at 325 degree oven for 33-37 minutes.
- Insert toothpick into center to check to see if done and adjust time accordingly.
- Cool completely on wire racks.
- Raspberry Sauce:.
- Place raspberries in blender and process until smooth.
- Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
- Pour through wire mesh strainer lined with cheese cloth.
- Press with back of spoon against sides of thestrainer to squeeze out liquid.
- Discard seeds.
- Creme de Cocoa Filling:.
- Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
- Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
- Keep in refrigerater until ready to assemble cake.
- Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
- Let stand until almost at room temperature.
- Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
- Place first cake layer, cut side up, onto cake plate.
- Spread half of creme de cocoa filling onto first cake layer.
- Top with other half of cake, cut side up.
- Pour Raspberry sauce over second layer and let soak in a minute.
- Top with next cake layer, cut side down.
- Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
- Pour room temp topping over cake and let run down sides.
- Keep refrigerated until ready to serve and if there are any leftovers.
- My friend tops with chocolate leaves but I have never tried.
- Cut into very thin slices!