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CHOCOLATE CAKE THAT IS ABSOLUTELY PERFECT!

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This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting. It has been a family favorite for birthdays and other special occasions for over 30 years.

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 Chocolate Cake That is Absolutely Perfect!
This chocolate cake is a dark chocolate cake with a layer of raspberry jam, whipped cream filling and chocolate frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 1 Hour
Servings
Ingredients
For the cake
For the frosting
For the filling
Instructions
  1. Preheat oven to 350 degrees. Mix cocoa, coffee and water and cool. Sift dry ingredients. In a bowl beat butter, sugar, eggs and vanilla at high speed for 5 minutes. At low speed add ¼ of the flour mixture alternating with 1/3 cocoa and ending with flour. Do not over beat. Divide into 1 - 9” square pan and a 12” rectangle pan, greased and floured. Bake for 25 to 30 minutes until a wooden toothpick stuck into the middle of the cake comes out clean.
For the frosting
  1. Combine chocolate cream and butter in a saucepan over medium heat. Stir until smooth. Remove from heat. Whisk in sugar, cool.
For the filling
  1. Beat the cream, powdered sugar and vanilla extract until stiff.
To assemble
  1. To assemble: When the 8” cake comes out of the oven, let it rest for 30 minutes then remove it to a plate. Spread the raspberry jam over it while it’s still warm and refrigerate it for an hour.
  2. Spread the whipped cream filling over the raspberry jam. Cut the other cake so it’s 9”x9” and set it on top of the filling. Run a thin coat of icing around the entire cake and refrigerate ½ hour. Add the rest of the icing and refrigerate.
  3. You can stop here for a delicious cake, however, if you want to decorate it, roll out some fondant in a large square.
  4. Decorate to look like a gift-wrapped present as seen in the picture.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

CRUMB CAKE

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Crumb Cake

Moist and delicious with lots and lots of crunchy sweet crumb topping.

Course Dessert
Cuisine American

Cook Time 40 minutes

Servings


Ingredients

Course Dessert
Cuisine American

Cook Time 40 minutes

Servings


Ingredients


Instructions
  1. Preheat the oven to 350 degrees. Butter and flour a 9 inch round baking pan.

For the topping:
  1. Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
  1. Cream the butter and sugar in a bowl for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined. If you are using fresh berries, fold them in. Spoon the batter into the prepared pan and spread it out evenly. Pour the topping evenly over the batter and bake for 40 to 50 minutes until golden brown.


Recipe Notes

For variety, fold into the batter 1 cup of fresh berries of any kind. (raspberries, blueberries, blackberries, etc.) © Galley Chef All Rights Reserved

Recipes

LEMONY YOGURT CAKE

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Light and lemony with no butter fat.  Super light and super moist.

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 Lemony Yogurt Cake
Light and lemony with no butter fat.
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Course Dessert
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees Grease a 9 “ round cake pan and line the bottom with parchment paper. In a small bowl, sift together flour, baking powder and salt. In a large bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Whisk in the dry ingredients. Add the oil. Pour into prepared pan and bake for 45 minutes. Meanwhile, heat juice from 2 lemons and 1/3 cup sugar in a small pan until sugar dissolves. When cake is done, remove it from the pan onto a plate and pour the lemon mixture over the cake. Cool. Serve with vanilla ice cream or whipped cream.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

Rum Cake

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Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!

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 Rum Cake
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For the cake:
For the glaze:
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For the cake:
For the glaze:
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
  2. Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
  1. Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes

Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved

Recipes

BUTTERMILK MONTEREY BISCUITS

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Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy! I like to serve these biscuits with fried chicken, but they make great sandwich bread for anything from a fried egg sandwich to a pastrami sandwich.

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 Buttermilk Monterey Biscuits
Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy!
Course Sandwiches, Side Dish
Cuisine American
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
Course Sandwiches, Side Dish
Cuisine American
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in a bowl and cut in the butter with a pastry cutter until the butter is the size of peas.
  2. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add the buttermilk mixture to the flour mixture and mix only until moistened. Fold the cheese and jalapeno pepper into the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to about an inch thick. With a 3 to 4 inch round cookie cutter, cut the dough. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt.
  3. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
Recipe Notes

Add crumbled bacon to dough for a smoky flavor. Biscuits can be used with fried chicken, for breakfast with sausage gravy, or you can make great sandwiches with them by filling them with your favorite lunch meat. © Galley Chef All Rights Reserved