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Raspberry Chocolate Layer Cake
A cake perfect for your Valentine!

CAKE
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
2 cups granulated sugar
2 large eggs
4 ounces (1 stick) butter, melted
4 ounces (4 squares) unsweetened chocolate, melted
1 1/2 cups milk
1 teaspoon vanilla extract

FROSTING, FILLING AND GARNISH
16 ounces icing sugar
4 ounces (1 stick) butter, softened
6 tablespoons unsweetened cocoa powder
5 (+/-) tablespoons milk
1 teaspoon vanilla extract
1 cup raspberry jelly, melted (I used raspberry jam)
Fresh raspberries
Fresh mint leaves

CAKE
1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. Dust with flour; tap out excess. (I lined the bottoms of the pans with parchment paper)
2. Mix together flour, baking soda, baking powder and salt.
3. Beat together sugar and eggs at medium speed until light and fluffy. Beat in melted butter and melted chocolate until blended.
4. At low speed, alternately beat in flour mixture and milk until smooth. Beat in vanilla.
5. Spread batter evenly in prepared pans; smooth tops.
6. Bake cakes until a toothpick inserted in the centers comes out clean, about 25 – 30 minutes.
7. Transfer pans to wire racks to cool slightly. Turn cakes out onto racks to cool completely.

FROSTING
1. Beat together icing sugar, butter, cocoa, milk and vanilla at medium speed until smooth.

Slice each cake in half horizontally. Spread one layer with half of jelly. Top with a second layer of cake. Spread top with some frosting. Top with a third layer of cake. Spread with remaining jelly. Place remaining layer of cake on top. Spread remaining frosting on top and side of cake.

Garnish with raspberries and mint springs.

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