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.
Ingredients
For the cake
For the frosting
For the filling
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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
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