I made this for my dbf's birthday and it was a huge hit! I don't usually love chocolate cake but this is more like a huge fudgy brownie with frosting. The raspberries lend a wonderful tartness to cut the sweetness of the rest of the cake. Only a couple of notes...I think 15 minutes is a little optimistic for prep time because there are three separate steps but even a novice baker can handle them one at a time. The other thing is rather funny...I'm impatient and I always want to get to the cake so I don't prepare the pans ahead of time. Don't be like me! By the time I washed and greased the pans the batter was so thick I had to play mud pies with it! It didn't effect the terrific end result but I made a mess pressing the batter in the heart shaped pans with my fingers! This is an outstanding cake if you want something different. Thanks for the great recipe!<br/>Just an update: After polishing off every last crumb of this cake we all declared this the best cake we have EVER had. If you are reading this recipe...don't hesitate to make it, you won't be sorry!<br/>Another Update: I made this as cupcakes(just the cake) for my BBF's son's wedding reception. I filled them with vanilla creme and placed a bowl of fudge frosting next to them for people who wanted it(didn't need it at all).They RAVED about it. I don't like chocolate cake, especially dark chocolate yet I have to admit that not all of them reached the reception and for some strange reason:) my dress didn't fit as well as before...good thing I made lots!
Prep time is definitely longer than 15 minutes, unless she means once you have measured and prepared everything. Does use lots of dishes and measuring cups/spoons so quite a cleanup. Recipe says to bake 20 mins or until toothpick comes out clean. At 20 mins my cake was still wet and gooey on the toothpick. At 24 it still wasnt clean. I finally removed it at 26 even though the toothpick still had sticky chocolate traces on it. I think it was overbaked. It probably needs to be treated like a pan of brownies that appears slightly underbaked. The cake was very dense but too firm and not like a fudgy brownie (almost firm like a flourless chocolate torte) which I think was due to overbaking. This is definitely for a sweet tooth and brownie torte lovers. The filling was good. Frosting was good too. Don't keep it out of the fridge too long after making it or it will be too soft to frost the cake and you wont get nice swirls. I would make the frosting after the cake is cool and ready to frost for easier decorating. I am going to try this cake with a less dense/brownie like cake recipe. Heads up....a tiny slice goes a long way you could probably feed 16 people with this cake after a meal since it's so rich..half a normal slice is plenty. <br/><br/>Bottom line dont bake it for much longer than the recommended 20 mins even if the toothpick isnt clean. Don't choose this recipe if you dont like heavier, truffle like cake recipes.
Amazing recipe. I made this cake for Valentine's Day as a decadent treat for my friends. The directions specify to "pour" the batter into the two cake pans, but it's TOO thick to pour. Don' be alarmed, this cake has a brownie consistency---the batter is very thck and gooey. Make sure to spead even in the pan and not worry that it isn't rising. I saved time by using Betty Crocker's dutch chocolate frosting and no one was the wiser. The filling is super easy and GREAT!!!
I made this last night for two girl friends and we were practically orgasmic over the results. The person who gave this a horrible review obviously did not do the recipe correctly. It turned out wonderfully. The only change I made was to use DARK CHOCOLATE COCOA POWDER for the frosting. Keeping everything DARK CHOCOLATE is the key to making it fantastic. There is nothing more yummy than dark chocolate and raspberries together. Will definitely make again!!
This has to be the BEST chocolate cake ever!!! I asked for this cake for my birthday and loved it! The cake is dense like a brownie and the tart raspberry sauce compliments the sweet chocolate. It does require a little time to make, but it is well worth it (as I made it later for my mom's birthday). You must try this delicious cake!
delicious. made for my daughter's birthday. as stated by other reviewers, the cake is very dense and brownie like, do not overbake. filling was a little sweeter than i would have liked, i used fresh raspberries and had to use a little more cornstarch and sugar to get a filling consistency. cream cheese frosting was very good, recipe made just the right amount. <br/>overall-very rich cake, a small piece goes a long way, but delish. takes a while to make, but worth it.
Made this for a coworkers wedding shower and it was as impressive as it was delicious. I shaved a little gourmet bittersweet chocolate over the top. Very rich but the raspberries cut through it nicely.
This cake was absolutley horrible. I folowwed the recipe to a q and it came out awful. I used the same exact ingredients and everything. It was dry and hard and just disqusting. The filling was wonderful however it dispointed me how the recipe uses frozen raspberries instead of fresh. The frosting was amazing too. But the cake just ruined it for me.
Lovely, decadent and delicious cake that I just love! If you want to impress, make this for someone special for their birthday. They will think they are very special indeed!
This was my first shot at trying to make a cake ever and it turned out so well I was shocked! The recipe is easy to follow and the results are amazing! I think I dirtied every dish in the house in the process but it was worth the effort. I did cupcakes instead of a whole cake because I didn't have any other kind of pan at home. I cut the out the tops of the cupcakes and filled them with the raspberry filling and poked the tops back on sealing them in place with the frosting it was delicious! Hopefully my picture will be up soon! Thank you so much for this recipe!