Chocolate Raspberry Cake
This Chocolate Raspberry Cake is two-layers of moist chocolate cake, raspberry filling, and whipped chocolate frosting. Chocolate layered cake with raspberry filling is the perfect dessert for the holidays!
Servings 12 people
- 1 (15.25-ounce) chocolate cake mix
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- 1 10-ounce bag frozen raspberries
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Preheat the oven to 350 degrees F.
Prepare two 8-inch round cake pans by spraying with cooking spray and dusting with all-purpose flour. Tap the pans to remove excess flour. Set aside.
Use your favorite chocolate cake mix. Follow the directions on the package. Combine the cake mix with vegetable oil, eggs, and water. Use an electric hand mixer on low speed to until moistened. Then beat at medium speed for 2 minutes.
Pour the batter into the prepared pans and bake for 26-27 minutes or until a toothpick when inserted comes out clean.
Let the cakes cool in the pan for 15 minutes before removing from pan. Remove from pans and let the cakes cool completely.
Add frozen raspberries, water, and lemon juice to a medium saucepan over medium heat. Stir occasionally with a spoon.
Once the raspberries start to soften add the cornstarch and stir to dissolve. Cook over medium heat until the mixture starts to bubble and thicken.
Remove from the heat and cool completely.
Place the chocolate in a microwave safe glass bowl. Microwave for 1 minute and stir the AMERICAN HERITAGE Chocolate Finely Grated Chocolate until smooth. Set aside.
In a large bowl using an electric hand mixer beat butter, shortening, salt, cocoa powder, vanilla, milk, and 1 cup of the powdered sugar until creamy.
Gradually beat in remaining powdered sugar and melted chocolate until thick and smooth. Use a rubber spatula to scrape the sides and bottom of the bowl occasionally.
To assemble the chocolate cake:
Pipe a layer of chocolate frosting around the outside edges of the bottom layer of chocolate cake. Then add the chilled raspberry filling. Spread with a large spoon around the top of the cake.
Place the second layer of chocolate cake carefully on top of the raspberry filling.
Spread the chocolate frosting on the top and sides of the cake. Place fresh raspberries on top of the cake. Refrigerate the cake to set the frosting.
Dust the cake with powdered sugar right before you serve.
Calories: 687kcal | Carbohydrates: 82g | Protein: 5g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 63mg | Sodium: 487mg | Potassium: 209mg | Fiber: 2g | Sugar: 63g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 4mg