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.
Servings Prep Time
12 45minutes
Cook Time Passive Time
30minutes 1Hour
Servings Prep Time
12 45minutes
Cook Time Passive Time
30minutes 1Hour
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

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