Skip to main content

Chocolate Cake with Raspberry Jam and Cream Cheese Frosting

 


It's another family birthday which means, another delicious cake. Chocolate, raspberry and cream cheese are a winning flavor combination. The cake is simple to make and the frosting beats up in the breeze. The raspberry filling seems like you spent a lot of time making it, but don't worry, it too is simple. Even the decorations don't require a lot of time or skill but look fantastic. You will make someone feel very special on their big day while still being able to keep up with your busy life!

Ingredients:

Chocolate Cake:

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup Dutch-processed cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 cup vegetable oil

3/4 cup buttermilk, room temperature

3/4 cup strong brewed coffee; hot

2 large eggs, room temperature

2 teaspoons vanilla bean paste


Raspberry Filling:

1/2 cup Raspberry Jam

1 ounce Chambord liqueur


Frosting: 

2 sticks of butters

16 ounces of cream cheese

4 tablespoons cornstarch

2 teaspoons of vanilla

8 cups powdered sugar


Method: 

Cake: 

Preheat your oven to 350 degrees F.  Butter three 6 inch round baking pans and dust with cocoa powder. Line bottoms with parchment paper rounds.


Place all dry ingredients into and sieve and sift over a bowl. This will catch any lumps from the cocoa powder. Whisk to finish combining.


In a medium bowl, beat together all the wet ingredients except the hot coffee. (oil, buttermilk, eggs, vanilla bean paste). Once combined, pour in the hot coffee slowly while whisking to not scramble the eggs.  


Add wet ingredients into the dry and beat together until fully combined, about 3 minutes. This batter will be very thin. 


Pour evenly into prepared pans. Bake until a cake tester comes out clean and the cake starts to pull away from the edges of the pan, abut 30 to 35 minutes. 


Cool the cake in the pan for 5 minutes, then invert on wire racks. Cool completely. 


Raspberry Filling:

In a small saucepan, add the raspberry jam and heat over low heat until the jam is a loose consistency. Add the Chambord and stir. Pour the raspberry filling through a sieve into a bowl and set aside. 


Frosting:.

Pass the powdered sugar and cornstarch through a sieve to remove any lumps.

Add the butter, vanilla and cream cheese to a stand mixer and beat until fluffy and creamy. 

Add the sugar bit by bit to avoid a sugar cloud, then beat the frosting for 10 minutes until super fluffy. Tint pink with gel food coloring if desired.


Decoration:

Slice each cake in half so you have four layers. Layer the cake with frosting to the first layer, a border of frosting then the raspberry filling for the second, then frosting for the final interior layer. Crumb coat and stick in the fridge.

Add piped rosettes, crumble over freeze dried raspberries and top with birthday decorations. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more