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.
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Passive Time | 1 Hour |
| Servings |
|
Ingredients
For the cake
- 1 cup unsweetened cocoa
- 2 cups boiling water
- 1 T instant coffee
- 2 3/4 cup all purpose flour sifted
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup buttersoft
- 2 1/2 cups granulated sugar
- 4 medium eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup raspberry preserves
For the frosting
- 6 ounces semi sweet chocolate chips
- 1/2 cup light cream
- 2 sticks butter
- 2 1/2 cups confectioners sugar
- 1 T instant coffee
For the filling
- 1 cup heavy cream
- 1/4 cup confectioners sugar
- 1 tsp vanilla extract
Ingredients
For the cake
For the frosting
For the filling
|
|
Instructions
- 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
- Combine chocolate cream and butter in a saucepan over medium heat. Stir until smooth. Remove from heat. Whisk in sugar, cool.
For the filling
- Beat the cream, powdered sugar and vanilla extract until stiff.
To assemble
- 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.
- 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.
- You can stop here for a delicious cake, however, if you want to decorate it, roll out some fondant in a large square.
- Decorate to look like a gift-wrapped present as seen in the picture.
Recipe Notes
© Galley Chef All Rights Reserved