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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

Eggplant Parmesan

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Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal.  It is unclear where this dish originated.  Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.

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 Eggplant Parmesan
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Saute onion and garlic in 1/4 cup oil till lightly golden. Add tomatoes, sauce, salt and herbs. Cover and simmer 20 minutes, stirring occasionally.
  2. Combine bread crumbs, 1/2 teaspoon salt, and 1/2 cup parmesan cheese. Peel eggplant and cut into 1/2 inch thick slices. Dip each slice into egg then bread crumb mixture. Brown in remaining oil about 2 minutes on each side. Be sure to keep pan clean between additions of eggplant to eliminate burnt bits. Spoon sauce in the bottom of a shallow casserole pan to coat the bottom. Arrange eggplant over the sauce. Top with mozzerella cheese then more sauce. l Sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes until hot and bubbly.
Recipe Notes

Recipe Notes The onions add sweetness to the sauce. If you want to skip the onions, add a teaspoon of sugar to balance out the acidity in the tomatoes. To impress guests at a dinner party, purchase round molds and stack the eggplant, cheese and sauce in the individuals molds before baking. © Galley Chef All Rights Reserved