This is a recipe for a moist chocolate cake, which consists of three layers of cake, two of which are filled with raspberry cream, and a third which is iced with chocolate raspberry buttercream.
Ingredient
- Use your favourite chocolate cake recipe or
- 2 dark chocolate cake mixes.
- Mix with
- 8 medium eggs
- 2 cups cold water
- 2/3 cup oil
Direction
Mix on medium speed until well blended, scrape the bowl, and mix for another minute.
Divide evenly among three baking pans (10×2 inches).
To bake, preheat the oven to 350 degrees and bake for about 30 to 40 minutes.
Remove cakes from pans, cool them on a rack, and level them with a knife.
Take about 1 pound of raspberry pastry filling [bought or homemade] add whipped cream to it (whip the cream first), and fold it until you reach the desired flavour and thickness.
You can use any chocolate butter cream recipe you like and add to the icing (black raspberry extract) until you reach the desired taste (if the icing is too thin, add some more 10x sugar).
Assemble the cake
Make a dam of icing around the bottom layer and place your filling in the centre, smooth to level, repeat for the second and third layers, and decorate with shaved chocolate or chocolate jimmies.
Related