Just about any type of chocolate cake is hard to resist. This one goes over the top with a luscious raspberry liqueur filling and is elevated to perfection with a rich cocoa cream cheese frosting. The result is a show-stopper on the table, but is surprisingly not difficult to make. Coffee enhances the rich chocolate flavor. Make sure you buy seedless raspberry jam. If you cannot use raspberry liqueur, substitute raspberry extract, raspberry syrup, or raspberry jam.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
Yield: 16 servings
Ingredients:
3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature
.
Filling:
3 Tablespoons all-purpose flour
6 Tablespoons 2% milk
6 Tablespoons shortening
3 Tablespoons butter, softened
3 cups confectioners' sugar
2 Tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 Tablespoons seedless raspberry jam, melted
.
Frosting:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 Tablespoon raspberry liqueur
4 cups confectioners' sugar
Preparation:
Line three greased 9-inch round baking pans with waxed paper and grease paper; set aside.
In a large bowl, combine sugar, flour, cocoa, baking soda, salt, and baking powder.
Combine the buttermilk, oil and vanilla extract; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350 degrees F. for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 Tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Yield: 16 servings
Nutritional Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
Yield: 16 servings
Ingredients:
3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature
.
Filling:
3 Tablespoons all-purpose flour
6 Tablespoons 2% milk
6 Tablespoons shortening
3 Tablespoons butter, softened
3 cups confectioners' sugar
2 Tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 Tablespoons seedless raspberry jam, melted
.
Frosting:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 Tablespoon raspberry liqueur
4 cups confectioners' sugar
Preparation:
Line three greased 9-inch round baking pans with waxed paper and grease paper; set aside.
In a large bowl, combine sugar, flour, cocoa, baking soda, salt, and baking powder.
Combine the buttermilk, oil and vanilla extract; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350 degrees F. for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 Tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Yield: 16 servings
Nutritional Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.
Recipe Source: Marlene Sanders, Paradise, Texas, as printed in Taste of Home: Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine (Reader's Digest)
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